How do you make a waffle better? By making it a chocolate waffle cone! What else could be nicer to accompany great ice cream? Go ahead and try our excellent recipe and you’ll find that this is a taste of heaven.



6 Servings

Prep time

30 minutes

Cooking time

5 minutes


384 kcal


  • ¾ cup heavy cream

  • ⅓ cup Swerve confectioners’-style sweetener

  • 57g (2oz) unsweetened chocolate, finely chopped

  • Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract

  • 4 large eggs

  • 4 hard-boiled eggs

  • ¼ cup Swerve confectioners’-style sweetener

  • ¼ cup unsweetened cocoa powder

  • 2 tbsp egg white protein powder

  • ¾ tsp baking powder

  • ¼ tsp fine sea salt

  • ¼ cup coconut oil, plus extra for the waffle iron

  • 2 tsp vanilla extract

  • 1 batch French Silk Ice Cream

  • Waffle Iron


  • To make the hot fudge sauce, combine the heavy cream, sweetener, and chopped chocolate in a double boiler or heatsafe bowl set over a pot of simmering water. Heat on low, stirring constantly, until the chocolate melts, then remove from the heat. Mix in the vanilla extract. To keep the sauce hot while making the waffles, keep the top part of the double boiler (or the bowl) over the warm water.
  • Heat a waffle iron to high heat before beginning to make the waffles. In a blender or food processor, combine the raw eggs, hard-boiled eggs, sweetener, cocoa powder, protein powder,
    baking powder, and salt until smooth and thick. Pulse in the coconut oil and extract until well combined. Coconut oil should be used to grease the hot waffle iron. Close the iron by placing
    3 tbsp of the batter in the centre. Cook the waffle for 3 to 4 minutes, or until golden brown and crisp. Repeat with the remaining batter to make 6 waffles.
  • Serve the waffles with a scoop of French Silk ice cream and a drizzle of hot fudge sauce on top.
  • Extra waffles can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat the waffles for 3 minutes, or until warmed through, in a preheated 190°C/375°F oven or toaster oven. Refrigerate or freeze the hot fudge in an airtight container for up to 4 days or up to 2 months. Reheat the hot fudge in a double boiler or heavybottomed saucepan over low heat for about 1 minute, stirring frequently. If you overheat the chocolate, it will break.
  • Recipe Notes
    Make the ice cream ahead of time to save time. Make the hot fudge and waffles ahead of time and reheat just before serving.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories384
  • % Daily Value *
  • Total Fat 7.5g 12%
    • Saturated Fat 4.6g 23%
  • Sodium 68mg 3%
  • Total Carbohydrate 67.7g 23%
    • Sugars 14.2g
  • Protein 8.4g 17%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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