Description
A vibrant fusion of pistachio and ube soft-serve in a crunchy gluten-free waffle cone, perfect for warm weather and Filipino-inspired flavors.
Ingredients
1 cup shelled unsalted pistachios
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 tbsp honey
1/4 tsp fine sea salt
1 tsp pure vanilla extract
1 cup ube halaya (purple yam jam)
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 tsp fine sea salt
1 tsp pure vanilla extract
2/3 cup gluten-free all-purpose flour blend
1/3 cup almond flour
1/2 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup whole milk
1/2 tsp vanilla extract
Pinch fine sea salt
Instructions
- For pistachio soft-serve: In a saucepan, combine pistachios and milk. Bring to a gentle simmer, then remove from heat and let steep for 15 minutes.
- Blend the mixture until smooth, then strain it through a fine sieve or cheesecloth, pressing to extract as much liquid as possible.
- In a clean saucepan, combine pistachio milk, heavy cream, sugar, honey, salt, and vanilla. Heat gently until the sugar dissolves. Chill the mixture completely.
- For ube soft-serve: In a blender, combine ube halaya, milk, cream, sugar, salt, and vanilla. Blend until smooth. Chill the mixture completely in the refrigerator.
- Churn each base separately in an ice cream maker according to the manufacturer’s instructions, until a soft-serve consistency is reached.
- For the swirl effect, transfer both bases into separate piping bags. Pipe them simultaneously into a third, larger piping bag fitted with a large star tip to create the swirled effect when dispensing.
- For the waffle cones: Preheat a waffle cone maker or pizzelle iron.
- In a bowl, whisk together both flours, sugar, and salt. Add eggs, melted butter, milk, and vanilla. Whisk until smooth.
- Pour 2 tablespoons of batter onto the iron, close, and cook for 1–2 minutes until golden. Quickly shape the hot waffle around a cone mold and allow it to cool and harden.
- Assemble the cones: Pipe the pistachio and ube soft-serve swirl into the cooled cones. Serve immediately, optionally garnished with chopped pistachios or ube crumbs for added texture and flavor.
Notes
For a vegan version, substitute dairy ingredients with coconut milk and use non-dairy butter.
If you don’t have a waffle cone maker, you can use store-bought gluten-free cones or even create a cone shape using parchment paper and a homemade batter.
The soft-serve bases can be made ahead of time and stored in the freezer until ready to serve.
If using store-bought cones, make sure they’re gluten-free if you need a gluten-free option.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning, Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cone
- Calories: Approx. 300 kcal
- Sugar: 22g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
