Instructions

Make waffle cones:

1. Heat waffle cone machine to lowest heat setting. (Alternatively, preheat oven to 325 F and line sheet pan with greased parchment paper.)
2. In bowl with fork or handheld electric mixer, mix all waffle cone ingredients.
3. Place 2 tablespoons waffle cone batter in center of waffle cone machine and close lid. Cook for approximately 2 1/2 minutes. (Use first cone as test run to get timing right based on temperature of your machine).
4. Alternatively, spread 2 tablespoons waffle cone batter on parchment paper and cover with an additional piece of greased parchment. Press out waffle cone batter into 4-inch-by-4-inch disc, and remove top sheet of baking parchment. Bake for approximately 10 minutes until golden-brown.
5. Remove cooked waffle cone cookie from machine or oven. Cool for 2 minutes before shaping into cone. Use cone-shaping tool that comes with waffle cone machine; alternatively, use hands, wrapping dough around end of champagne flute.
6. Cool waffle cones for at least 10 minutes, until crisp. Store in an airtight container until needed.

Make roasted "apples":

1. Preheat oven to 350 F.
2. Bring water, 1/2 cup sweetener, cinnamon sticks, ginger, anise, salt and 3 tablespoons lemon juice to boil.
3. Add chayote and boil for 20 minutes until softened. Drain and transfer to sheet pan. 
4. Sprinkle 4 tablespoons sweetener, 2 tablespoons lemon juice, cinnamon and butter over squash.
5. Roast squash for 20 minutes, until golden and caramelized, turning pan halfway through cooking time.

Make ice cream:

1. In mixing bowl, use immersion blender to purée cream cheese, sweetener, 1/2 cup heavy cream and 1/3 of roasted “apples” until smooth.
2. Add brandy and mix well. Cool to room temperature.
3. Whisk remaining heavy cream into soft peaks and fold into cooled cream cheese mixture.
4. Chop remaining roasted “apples,” add to mixture, and stir well.
5. Pour mixture into container and freeze for at least 3 hours. Store in freezer until needed.

Make shortbread crumbs:

1. Preheat oven to 300 F.
2. Place almond flour, sweetener and vanilla extract in mixing bowl. Add diced butter and use hands to rub ingredients together until mixture resembles coarse breadcrumbs.
3. Line baking pan with parchment paper and sprinkle crumbs on top. Bake for 10 minutes.
4. Stir thoroughly, and bake for another 10 minutes until golden-brown. Set aside until needed.

Build waffle cones:

1. Pack 1 generous scoop ice cream in each waffle cone.
2. Add roasted “apples.”
3. Top with another scoop ice cream.
4. Roll ice cream through shortcake crumble mixture.
5. Top with extra shortcake crumbs.
6. Serve immediately.