Caramel Waffle Cone Milkshake Recipe

After 9 beautiful days in Hawaii, I am finally getting back into the swing of things. But I will be honest with you – I did NOT want to come back from that tropical paradise! We spent 7 days in Kauai, “The Garden Island,” and two days in Oahu. It. Was. Beautiful! We snorkeled, hiked into hidden beaches and waterfalls, kayaked, swam, went boogie boarding, saw breath-taking views, and of course, we ate. A lot. I am not ashamed to say I gained a few pounds – because that food was AMAZING. At the Luau’s alone, I think I ate enough food to sustain my body for a good month. From delicious crab legs, to Kalua Pork (straight from the pit!), to fresh pineapple and everything in between – the food in Kauai (and Oahu) was top of the line!

One of our very favorite places we visited was in Kauai – after a kayaking adventure, we drove through Waimea and saw a huge sign for Ice Cream – so we just had to stop. Little did we know we would stumble across our favorite place on the Island (Sorry Shrimp Station! You were a close second 😉 ). Super Duper Two. Their Ice Cream Sundaes and Shakes were out of this world. Our favorite was their “Cracked Waffle” shake made with fresh, homemade waffle cones. I have been craving one ever since we got back, so I made my own version! In the words of another customer we ran into, “It’s worth the 8 hour flight just for this shake!”

Healthier Zucchini Oatmeal Cookies
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  • ¾ cup white whole wheat flour
  • 1 cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup mashed ripe banana (about 2 medium
  • bananas)
  • 1 cup shredded zucchini, squeezed of excess
  • moisture with a paper towel
  • 2 Tablespoons honey
  • ¼ cup melted and cooled coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone liner.
  2. In a large bowl whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
  3. In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
  4. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips. The dough will be a little sticky. Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand.
  5. Bake for 13-16 minutes or until cookies start to turn golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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