Begin by creating the form to shape the cones: roll a piece of 8x10 cardstock paper into a cone shape and secure with tape. This is what you’ll use to roll the warm waffle around. Next create another form that is larger that you can put the rolled waffle cone into to cool. You can use a few layers of cardstock, or use a piece of plastic (I cut up a thin plastic cutting board sheet, or use something like a plastic milk jug). For the plastic forms, punch a hole in the top and bottom and secure the cone shape with a wire or twist tie.

Beat cream with a mixer until soft peaks form. Stir in extracts, set aside.

Sift together the remaining ingredients then fold it into the whipped cream. Cover bowl and chill 30 minutes.

Heat panini press to 375°F (med-high), then add 2-3 Tbsp of batter to center of the greased press and close lid. Depending on press, the cookie should be a deep golden brown after 90 seconds – 2 minutes.

Use a spatula/tongs to lift waffle up and place on clean towel. Roll the waffle around the smaller paper cone, then immediately place the rolled waffle into the larger cone form to cool and harden (remove the paper form now). Shake the waffle a bit so it opens up more at the top, and the bottom will get tighter. Place the whole thing in a cup so it remains upright until the shape has hardened enough to remove the plastic form (about the time it takes to get another waffle ready).

Clean grill between waffles if burnt bits starts to build up.

Once the cones have completely cooled, brush melted chocolate around the rim if desired and sprinkle or roll in gluten free sprinkles. To create a 'plug' in the bottom of the cone so the ice cream won't drip out, allow the melted chocolate to cool slightly so it has a thicker consistency, then spread over bottom opening.