It was in Trader Joe's that I became aware of their Mini Cheesecake Cones. You probably know where I'm heading with this: making my own dairy-free version by combining my waffle cone recipe with my cheesecake recipe.
Of course you can fill the waffle cones with any ice cream you'd like, or frozen yogurt. You can also roll the waffle cones more like a rolled waffle cookie if you'd like the cheesecake filling to be more evenly distributed across the waffle cone.
To get the mini-sized cones, I use about one tablespoon of the waffle cone batter in my waffle cone maker. To get the rolled waffle cookie shape, role the waffle cone as soon as it comes off the waffle maker and keep it wrapped for several seconds before unwrapping and letting it cool completely.
I recommend making the cheesecake filling ahead of time and chilling it in the refrigerator while you're making the waffles cones. Then just fill the waffle cones, freeze for a few hours, and you have a really nice frozen treat ready any time. Enjoy!
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