A frozen dessert, typically cone-shaped, omitting gluten-containing ingredients and featuring a creamy center, often with a chocolate coating and nut topping, offers an alternative for individuals with dietary restrictions. For example, a commercially produced cone may utilize rice flour or other gluten-free substitutes in the cone and ensure the remaining components are free from gluten contamination.
This adaptation allows individuals managing celiac disease or gluten sensitivity to enjoy a classic treat without adverse reactions. Its availability expands dessert options and contributes to inclusivity within the food industry. The increasing demand for specialized dietary products has spurred innovation in replicating familiar items without gluten.
