First, combine the egg whites and light brown sugar together in a bowl and whisk until pale in colour.
Add the plain flour and pinch of salt to the bowl and continue to whisk.
Add the melted coconut oil and milk to the bowl.
Blend the kale and pour into the mixture.
Whisk all the ingredients together until a smooth consistency is achieved.
Leave the mixture to set for 10 minutes.
Turn your waffle cone machine on and wait until it is hot.
Pour 2 tablespoons of the mixture into the centre of the cooking surface (do not spread the mixture out) and close the lid.
Cook the waffle cone for 2 minutes (use a timer) .
Open the machine and flip the waffle cone. Using a cornet moulder, shape the waffle cone into your desired shape. Ensure the bottom is tightly closed and the seam is completely sealed. Use the heat of the machine to help seal the cone.
A tip is to make sure the waffle cone is still hot when you press it into shape; you must form it as quickly as you can.
Fill the cones with your desired fillings. I used a combination of sweet potato mash, guacamole, sweet potato fries and assorted vegetables and salad leaves but the choice is totally up to you. The tutorials on how to make the fillings are shown below:
You can now enjoy your savoury ice cream cones!
When storing the cones, make sure to place them in an airtight container. Ideally they should be eaten on the same day.