Let's Do Gluten Free Ice Cream Cones Description
Our Let's Do…® Gluten Free Ice Cream Cones are nothing short of amazing! Crisp, light, and delectable, fill these cones with your favorite frozen dessert and delight any partygoer on the planet.
If cones lose crispness, preheat oven to 300°F (150°C) and turn off. Place the individual cones in the oven for 2 minutes and remove. Let cool.
Gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Piece (3 g)
Servings per Container: 12
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
|Total Carbohydrate||5 g||2%|
| Dietary Fiber||0 g||0%|
| Total Sugars (Includes 0g Added Sugars)||0 g|
|Vitamin D||0 mcg||0%|
*Daily value not established.
Other Ingredients: Potato starch, tapioca starch, organic expeller-pressed palm oil, potato fiber, demerara sugar, soy lecithin, cocoa powder, xanthan gum, salt, baking soda, turmeric powder, vanilla extract.Allergen: Contains Soy.
Allergens: Contains Soy.
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Easy Pistachio “Nice Cream”
If you’ve never had nice cream, you’re in for a (frozen) treat. This dairy-free ice cream alternative is reminiscent of the real thing, but since it’s made without any artificial flavors, colors, added sugar or preservatives, it’s a whole lot nicer. Finally a guilt-free guilty pleasure – and it doesn’t even require an ice cream maker! If you’re a chocoholic, add some cacao nibs to the mix for additional sweetness in this already dreamy dessert.
1-1/4 cup roasted pistachios
14 oz. full fat coconut cream
2 tsp. vanilla extract
2 Tbsp. coconut flour
Pinch of sea salt
Pinch of pure stevia
Optional: cacao nibs
- In high speed blender, combine all ingredients and blend to a thick, creamy consistency.
- Pour mixture into lightly-oiled loaf pan and freeze for approximately two hours (or longer, if preferred).Once frozen to your liking, transfer to refrigerator or serve immediately.