Holy Hotness and Happy Friday! Does anyone else feel like they have been suffering from a heat stroke for the past couple of weeks?! If you don’t, you probably have air conditioning in your house, which means I need to come over for a sleepover lol! It has been a hot few days! Summer is in full force and aside from sweating while working from home I’d have to say I love it! Although working from home doesn’t pair super well with the summer heat and no air conditioning in my office, the one thing that does pair well with the summer heat is one of my sweet maple waffle cone bowls filled with your favorite ice cream to help cool you off at the end of a long day! There hasn’t been one night this week that I have not craved an ice cream treat in hopes it would cool my body temperature down and these waffle cone bowls were the perfect addition to make sure the treat never ended!
I don’t know about you, but I’m the girl who makes her waffles and pancakes go swimming in a pool of maple syrup. I’m just obsessed with the flavor of maple and wanted these bowls to resemble that same warm maple feel. There is a pancake house in New Hampshire that Will and I love to go to when we go up for long weekends called Polly’s Pancakes. Chances are if you are from New England you’ve probably heard of it. Best breakfast place I’ve ever been to – it is unreal and totally worth the trip. On every table they have a tray filled with all different maple flavored add-ons that you can enjoy with your breakfast. My favorite by far is the maple butter – YES, MAPLE BUTTER! Crazy right?! The smell of maple syrup is the smell of comfort food. I don’t know anyone who doesn’t like it and it truly goes perfectly with every flavor of ice cream – so no matter what kind of ice cream you choose to fill your bowl you with you will be smiling from ear to ear.
We all know this by now, but there is nothing I love more than ice cream topped with some fresh whipped cream and instead of enjoying it over a brownie this week, I enjoyed it in a warm maple waffle cone bowl, which was truly magical. I’m actually lucky that I even got to enjoy a couple of these because Will was ALL over this dessert. Every night he was filling one up with either strawberries and whipped cream, or his favorite pistachio ice cream. One night I made one with vanilla ice cream and drizzled it with peanut butter and chocolate and I’m lucky I got a few bites in because he basically swallowed it whole lol! His brother was also over this week and ate one and then asked if he could bring one home! So that is proof right there that these are delicious, a huge hit, and that you NEED them! Everyone loves a waffle cone and now you get to enjoy a healthier version right from home!
These waffle cone bowls are made from my favorite Simple Mills pancake mix in order to help emphasize that traditional waffle flavor, almond butter, pure maple syrup, almond milk, and a dash of cinnamon and vanilla. The combination of these flavors creates the perfect amount of sweet, the same smell as Ben and Jerry’s, and truly tastes like a waffle drizzled in maple syrup! Ok, I’m drooling again. YUM! They are gluten-free, dairy-free, paleo, vegan, and have no added sugar, plus they are super easy to make! What are you waiting for?! Whip these up today and enjoy them all weekend long! Happy Friday!!!
This recipe yields about 6 waffle cone bowls.
What You’ll Need:
2 cups of Simple Mills Pancake/Waffle mix
¼ tsp. cinnamon
¼ cup almond butter
¼ cup pure maple syrup
¼ cup almond milk
½ tsp. vanilla
coconut oil spray (can be subbed for any spray you have)
Directions:
Preheat oven to 350 degrees. Using your coconut oil spray (or whatever spray you have), flip your cupcake pan upside down and spray/grease the bottom of your pan VERY well. Make sure to spray the sides of the cupcake holders as well as the top.
In a medium/large bowl combine Simple Mills pancake mix and cinnamon.
In a separate medium bowl, whisk together the maple syrup, almond butter, almond milk, and vanilla. Pour wet ingredients into dry ingredients and mix together until dough forms. (It will be a little sticky – that’s ok).
Using your hands, form a small ball with the dough and place on top of one of the upside down cupcake tins. Using your fingers, form the dough around the side of the cupcake tin as well to fully cover it. Repeat this step six times. (TIP: Do not form the bowls right next to each other. You’ll want to form them at every other cupcake holder as shown in the picture above!)
Bake for 15 minutes and let cool. Using your hands, gently wiggle and pull each bowl off of the cupcake pan. It should wiggle right off – just make sure you greased it very well!!!
Fill with ice cream and whatever toppings you so choose and ENJOY!
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