Fort Collins Ice Cream Shop Serves Hundreds of House-Made Gluten-Free Waffle Cones Weekly
Edison's Ice Cream produces hundreds of gluten-free waffle cones each week at its downtown Fort Collins location, offering customers a house-made alternative to traditional wheat-based cones.
The locally owned ice cream parlor at 7 Old Town Square crafts the cones using oat flour and cinnamon, creating a product suitable for customers avoiding gluten. The cones are available in regular and mini sizes.
Owner and founder Nate Frary operates the business as a single-location enterprise in Old Town Fort Collins, where it has become part of the downtown commercial landscape. The shop recently offered a 25% discount on ice cream flights during the city's November 7 Downtown Holiday Lighting Ceremony.
Gluten-free waffle cones differ from traditional wheat-based versions in several ways. According to company sources, oat flour cones typically contain higher levels of soluble fiber while maintaining similar calorie content to wheat alternatives. The production process requires certified gluten-free oat flour to meet FDA standards requiring less than 20 parts per million of gluten.
The cones incorporate cinnamon for flavor enhancement and use eggs, sugar, oil or butter, and stabilizing ingredients to achieve proper texture. Commercial production involves batch mixing and specialized waffle cone equipment designed to handle gluten-free batter, which behaves differently than wheat-based mixtures during cooking.
Gluten-free cone production carries higher costs than traditional alternatives due to specialty ingredient requirements and quality control measures. The cones also present shorter shelf life compared to wheat versions, requiring faster inventory turnover and careful storage in airtight containers under dry conditions.
Edison's production volume of hundreds of cones weekly represents standard output for high-traffic ice cream parlors serving Fort Collins' downtown area. The gluten-free offering expands accessibility for customers with celiac disease, gluten sensitivity, or dietary preferences.