Paleo Waffle Cones with Mixed Berry Sorbet

These may just be the best waffle cones we have ever tasted! Buttery, crisp, and completely decadent!



For the Mixed Berry Sorbet

  • 1 pound fresh or frozen mixed blueberries, blackberries and raspberries
  • ⅔ cup maple syrup or honey
  • 1 ½ cups water
  • Juice of 1 small lemon
  • Grated zest of 1 small lemon

For the Paleo Waffle Cones

  • 2 tablespoons palm shortening or ghee
  • 1 large egg
  • 1 large egg white
  • 1/4 cup (50g) firmly packed maple sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup (75g) almond flour
  • 3 tablespoons arrowroot flour
  • 1/4 teaspoon salt


For the Mixed Berry Sorbet - makes 3 cups (1 ½ pints)

Prep time: 30 minutes

Freeze time: 4-6 hours

  1. If you're using fresh berries, rinse them and remove any stems or debris. In a medium-sized saucepan, bring the berries, maple syrup, water and lemon juice to a boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and let the mixture cool to room temperature.
  2. In a blender, purée the berry mixture with the lemon zest until smooth, then strain it through a fine-mesh sieve. Chill until very cold.
  3. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Enjoy the sorbet right away as a soft serve, or transfer it to a freezer-safe container and freeze for a few hours or until it's easy to scoop.
  4. The sorbet will keep for about 1 week if you store it in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature until it's easy to scoop.

For the Paleo Waffle Cones - makes about 10-small pizzelle sized cones.

Prep time: 10 minutes

Cook time: 1-2 minutes per cone

  1. Preheat a pizzelle maker with 4 ½-inch molds or a waffle cone maker.
  2. Melt the shortening in a small saucepan and allow it to cool slightly.
  3. In a medium-sized bowl, whisk together the whole egg, egg white, sugar,vanilla and melted shortening until smooth. Add the flours and salt and whisk until smooth again. Let the batter rest for about 5 minutes.
  4. Scoop 1 tablespoon of the batter onto the center of the pizzelle/waffle cone maker. Close the lid and cook for 30–60 seconds or until the cookie is done.
  5. Place the cookie on the countertop and immediately shape it with a cone roller or by hand. Hold the cone on the roller until it feels like it will hold its shape. It will set quickly as it cools. If it doesn’t crisp up once cooled, then you know it needs to cook longer. If your machine browns the cookie more on one side than the other, flip the cookie halfway through the cooking time for even browning.
  6. The cones are best eaten the day they are made.


The sorbet requires 4–6 hours of freeze time before it will be ready to serve.

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