Lucky for me, it’s the middle of summer in Europe! The ideal weather to perfect these gluten-free ice cream cones. A lot of ice cream has been eaten over the last two weeks, plus plenty of mess from all the testing, decorating etc.
The batter is a classic sugar cone recipe used all over the world, except for the gluten-free plain flour and xanthan gum which converts them into very worthy gluten-free ice cream cones, baskets or rolled wafers. The shape is up to you, but I find it hard to resist a classic cone to support those towering scoops of ice cream!
With this in mind, I have made sure the cones are strong enough to support at least two ice cream scoops. Any more than that, I would suggest making a basket to accommodate more scoops. Rolled wafers are more of a decoration, rather than a vehicle for the ice cream, but they look so impressive on top of an ice cream sundae or a banana split.
Honestly, I had a lot of fun making these cones and decorating them with melted chocolate and choosing between crushed nuts, sprinkles or more chocolate decorations to stick on the warm chocolate. If you’re looking for a fun activity to do with your children, then this is a great one to get their decorative imagination going with the reward of enjoying ice cream.
Gluten-Free Ice Cream Cones
- 100g butter, at room temperature
- 140g sugar
- 1 large egg and 1 egg yolk, lightly beaten
- 130g store-bought or homemade gluten-free plain flour
- 1 ½ teaspoons xanthan gum
- 140ml warm water
- Sunflower oil or peanut oil, to brush the pan
Optional decoration ingredients:
- 50g chocolate chips, to melt and decorate the cones
- Colourful sugar sprinkles
- Small chocolate decorations
- Chopped nuts, either almonds, pistachio and/or hazelnuts
- Combine the butter, sugar and egg in a medium bowl.
2. Add the flour, xanthan gum and warm water to the butter mixture. Mix well.
3. Heat a crepe pan or ice-cream waffle cone pan to medium heat.
4. Lightly grease the pan with some oil using a brush or a wad of paper towels.
See short video clip below
5. Drop one tablespoon of batter onto the waffle cone pan and close the lid. If using a crepe pan, spread the batter into a round shape using the back of a large spoon or a crepe spreader and cook each side for 2 minutes or until golden on each side.
6. If using a waffle cone pan, cook for 3 to 3,15 minutes. Do not lift the lid for the first 2 minutes.
7. Gently lift the lid. If the batter looks too light, close the lid and cook for a further minute. The batter may also stick to the lid, if this happens, gently release it with a spatula and return it to the bottom plate.
8. Transfer the cone to a sheet of baking paper and immediately roll up the cone into a cone shape or using a cone mould. I doubled up on plastic gloves to give my hands some protection from the heat. After several attempts, your cones will improve and you will be quicker at rolling them.
See short video below demonstrating this step
9. Place them in a tall glass to cool down completely.
10. If you like to decorate your cones with chocolate and colourful sprinkles, chocolate decorations or nuts, do this once the cones have fully cooled down.
- Makes 10 to 12 cones
- Keeps for 3 days (decorated) or one week (undecorated) in an air-tight container at room temperature
- Suitable to freeze
If you prefer to make ice cream baskets, cook only 1/2 tablespoon at a time and press them into a bowl using your fingers and allow them to cool completely before removing them to fill with ice cream and decorations.
Need a homemade ice cream to fill those cones? Here’s the link for my gluten-free cookie dough ice cream recipe.
