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Ice Cream Cone

By May 9, 2011April 6th, 2019Desserts, Moods and Hormones, Vegetarian

Testimony of the Day

“Hi Maria, I wanted to send you a note and tell you thank you. I recently had a second baby (January) and was talking with a friend about buying the Wheat Belly book a year ago and never reading it. She and I shared similar food journeys and the transformation for her to this lifestyle was life changing. So with her encouragement I read the book during my son’s first month.. I decided to give this lifestyle a try on April 1st, 13, for 30 days. No sugar/no gluten… I must be crazy, but for 30 days I can do anything. But the transition to this way of living was fairly seamless for a self proclaimed food addict. I have always been a heavy person, dieted my whole life…but the urges to binge and cravings would always win over. Not this time. I couldn’t believe the way the body reacts once you take away those things. My desire to binge is completely gone! I was a secret eater…wait till the hubby went to bed, then hit the pantry, eat a entire bag of chips, etc. Also, a trip to the grocery store, whether I had ate or not was usually an entire trip of salivation. But once I made this change, none of that happens anymore. It’s liberating.

I found you through that same friend (Joy Chrest), and have been ever so thankful. Your recipes have kept this the easiest way of life. More work? sure. But for better health, I’ll take it. I will say I am not as disciplined as you….yet. But I’m light years ahead of where I was just 4.5 short months ago. I’ve done low carb before…but with your help…I can do low carb and not feel like I have to eat bacon 24/7. From your pancakes, to your lemon bars, I’m amazed at the fact, not only are they good…but they are low carb! I made a pan of brownies and some magic cookie bars around July 4th. They stayed in my freezer for weeks. NOTHING stayed around here that long before, let alone anything made in an 8×8 pan! It was eye opening to find out that indeed I WAS the biggest snacker around our house. The things that hang around here now, never would’ve lasted had I continued eating my ‘old’ way. I am working on converting my family. They do not complain about the healthified meals I make, but I need to fully convert my pantry. And since I’m the one that grocery shops, it’s up to me!

So in total I’m down 25 lbs (50 since delivery) and over 20 inches,. I can just feel the change in my body, so I had to do a comparison today and that’s what I wanted to share with you! The before is when I was pregnant, as it’s the only time I’d be in front of a camera. An excuse to be fatter so to speak. But now, I don’t mind pictures at all. Because I’m finally liking what I’m seeing! THANK YOU THANK YOU. I’m so grateful for all the ideas out there of other people living this, it makes it so much easier. I’m also grateful for the acre garden I planted this year, keeping our dinners filled with the ‘good stuff’! Now on to chickens!

Keep doing what your doing. For people who don’t believe or say it’s to hard, take it from someone who has let food rule her life..all her life. It works…you can get over the cravings and addiction…and you will feel amazing!

P.S. I have been waiting 37 years for someone to tell me to put butter on everything AND lose weight! WOO HOO!”

We have gotten some amazing feedback on the 30 day meal plan option. One email said “Holy Moly! That included more tips than I thought it would! I certainly see where I went wrong with my grain free/low carb diet before this!”

But Craig and I are perfectionists, so he helped me add even more detail along with a grocery checklist for each week. Click here to get started on your “after” photo!

ice cream cone

Next time you serve your kids those Styrofoam-tasting ice cream cones remember this:ice cream cone

NO one wishes harm on their children, but if you feed them trans-fats, you are unknowingly setting them up for severe health issues. This is because trans-fats in foods are like BIG SUV’s trying to park into a “compact” parking spaces of our cells that are reserved for healthy Omega 3 fats (DHA). When this happens, our neurotransmitters responsible for focus, mood, and memory have a hard time finding and recognizing their receptors due to the inflammation of the membranes on the brain cells caused by the consumption of trans fats.

Brain levels of the neurotransmitter dopamine (important for mood and focus) are lowered by 95% when you ingest trans fats. BUT what is even more disturbing, is that when you switch to eating 100% trans-fat free our brain remains unable to produce normal amounts of dopamine in  the hippocampus (the part of the brain most responsible for consolidating memory). This is one reason for the high rates of ADHD and depression. To read more on Brain Chemicals, check out my book: Secrets to Controlling Your Weight Cravings and Mood

ice cream cone

Children who start at age 3 or 4 eating a steady diet of fast food, pop tarts, commercially prepared fish sticks, stick margarine, cake, candy, cookies and microwave popcorn can be expected to have a harder time focusing, an increase risk of depression, have heart disease and strokes at earlier ages. BUT even if you avoid typical “junk food,” you must remain a detective! I have seen trans-fats in refrigerated SALSA!

To learn more on specific foods and how it effects our mood and our children, I have a very shocking class called Food Mood Energy and Weight Loss for only $25 and I also have a Healthy Kids Class. Just click HERE to get the slides and video! 🙂

 ice cream cone

1 egg white, whipped

1 TBS butter (melted)
1/4 cup almond flour
1/4 cup vanilla whey protein OR egg white protein

Heat a pizzelle skillet on high. In a medium bowl, whip the egg white until frothy. Add in all the other ingredients and mix until smooth. Place 1 TBS dough onto greased skillet, close tightly. Let sit for 1-3 minutes depending on skillet directions. While you are removing, before it cools, roll into a cone shape. Makes 8 cones.

Nutritional COMPARISON (per cone):
Traditional Sugar CONE = 114 calories, 5g fat, 1g protein, 23.8 carbs, 0.5 fiber
“Healthified” Cone = 50 calories, 3g fat, 4.2g protein, 0.9 carbs, trace fiber

Click HERE to find the Pizzelle Skillet I use.

ice cream cone

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Michelle says:

    I love your recipe’s but a quick question. I am allergic to the Whey Protein that you have in a lot of your recipe’s. Is there something you would recommend substituting that with that doesn’t contain the whey? Thanks.

  • Hi Michelle-
    You could try Jay Robb’s egg white protein. That should work:)
    Happy Baking!

  • I love your creativity, but most of your recipes seem to include protein powder … Is there a way to substitute it?

  • Ground flaxseed might work.

    Happy Eating!

  • Jennifer says:

    Hey, Maria – you had me looking at my calendar! It’s May 6th today, not the 9th. Hmm, I’m in a correcting mood – only you and I know what I mean. 😉

  • Hi Maria,
    I have been checking out the labels of my food more lately thanks to you! I have noticed that some foods contain partially hydrogenated oils, but are listed as having zero trans-fats. Why is that?

  • Good work Melissa!

    The FDA has approved companies to say “trans-fat” free if it is less than 1 gram/serving. So they lower the serving size and viola! No tran-fat! BUT only 1 gram per day = 12 pounds/year!

    Keep up your detective work!

  • you think it would work if I just fry it in a pan on the stove? or bake?

    btw I wanted to ask: what is your opinion on wheat bran? healthy? not?

  • I’m not sure if that would work, but it is definitely worth a try!

    I’m not a fan of any grains, not even wheat bran. My book on the brain chemistry explains this in detail.

    Happy Eating!

  • Anonymous says:

    Hey Maria! I tried this a few times and every time it stuck and burnt to my pizzelle machine, even when I greased it. Did you ever have this problem? What can I do?

  • Hmmm, I’m not sure. I do have to have a fork handy to get it off, but it always works for me…

    So sorry:(

  • the batter tasted awesome though! bummed it didn’t work out. thanks anyway!

  • Anonymous says:

    Would this work with coconut oil or do you prefer butter for some nutritional reason?

    • Coconut oil should work just fine and has great nutritional properties. 🙂

    • Anonymous says:

      Awesome. Forgot to ask you, does it have to be bleached almond flour? I was planning on using homemade almond meal, but now I saw that you link to bleached almond flour. Also, how long do they last?

    • Blanched gives more of a texture of traditional flour. Meal will be more coarse, which is ok for cookies and such. You could try it. I buy in bulk and store in the freezer and it lasts many months. 🙂

    • Anonymous says:

      I just made this and unfortunately it did not turn out at all. First of all, the dough had very weird consistency, similar to almond butter. But most importantly, the recipe made VERY little batter. When I put 1 tbsp of the dough in the waffle maker, I got a waffle of a cookie size. So I put all of the rest of the dough and that made a very small waffle … so, the whole recipe would get me 1 regular scone. I have no idea how you supposedly got 8 scones out of it?? As I hate wasting food, I ended up eating what I got as a waffle. I was so excited when I found this post, as I had been looking for a healthy ice cream cone recipe for ages, so this was a big disappointment.

    • A waffle maker will not work for this. You have to use a pizzelle press to get it thin enough for a cone. 🙂

    • Anonymous says:

      It’s not a regular waffle maker, it’s an ice cream cone maker, also can be used for thín “waffles” so I call it that. 🙂

    • I guess the size of the maker differs. I make these and get a nice small sized cone (not huge ice cream shop size, but big enough to fit a scoop of ice cream). Maybe just double the batch next time. 🙂

  • Anonymous says:

    Tried for the first time today. This was great!

  • Diana says:

    Hi Maria,
    I know this is an older post, but I have a question. So you say above that even when a child stops eating trans fats, the brain cannot produce adequate dopamine, therefore ADD type symptoms continue. I know you have suggested supplements to adults that can increase dopamine, but what about kids? I own many of your books, but sometimes I forget what is in which book because there is so much information! Do you discuss this specifically somewhere? I have a friend right now that is having difficulty with her child exibiting ADD type symptoms, and besides the obvious diet modifications, wondering what else can be done to increase dopamine in children. Thanks!

    • cemmerich says:

      They eventually go away, but it can take a few months for your body to get all the transfat out of your system. 🙂

      As for supplements, it depends on where the child is deficient. Which hormone. 🙂

  • Mechiel Whitmore says:

    I’m looking at this recipe and comparing it with your cookbook, The Art of Healthy Eating. The nutritional stats and comparisons have different numbers. I ordered the Pizzelle Press that you recommend and the mold is very small compared to a traditional sugar cone. Your photo implies that it will hold a regular scoop of ice cream. I have all your books and have been very happy with most of the recipes that I have tried, (a lot). I will try this recipe and I’m sure it will be great. I am a little disappointed in the size implied.

  • Marcy says:

    I used my ice cream sandwich cookie maker to make these up last night, I got 5 cookies. It would have been perfect for low carb ice cream sandwiches! We chose to just eat the, as cookies though. Next time I will use the waffle cone maker!

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