Begin by pouring all the wet ingredients: non-dairy milk, egg, egg white, melted butter, and vanilla extract into your blender or food processor cup.

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Next, add the sweetener, lupin flour, urad flour, vital wheat gluten, black cocoa powder, salt, baking powder, xanthan gum, and ascorbic acid.

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Mix for 1 minute in your blender or food processor. Heat the waffle iron and DO NOT spray with oil, or you will ruin the cones. When the light turns green, pour on some of the cone batter, about 1/4 of a cup. Lightly press the lid down onto the batter to help it spread out. Allow the cone to cook until iron indicates that it is done.

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Remove the waffle from iron and set it on a paper towel. Using the form shaper, roll the waffle cone around it and allow it set, seam side down for a minute to let shape take hold.

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After a minute, place the cone in an ice cream cone holder and repeat this process until all the cones are made.

Place finished cones in a dehydrator on 131F-140F for 45 minutes to 1 hour. If you don’t have a dehydrator, put them in the stove on the lowest temperature and adjust your time accordingly.

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Finally, let the cone sit out overnight to complete the drying and hardening process. Store them in an airlock container.

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*If you don’t want to make Oreo cones but want just regular chocolate instead, substitute the black cocoa for regular cocoa.

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**You don’t have to add Ascorbic Acid, but it will keep the cones fresher longer.

Nutritional Facts for 1 Oreo Ice Cream Cone: 44.9 Calories, 1.3g Net Carbs, 2.7g Fat, 2.9g Protein.

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