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Gluten-Free Ice Cream Cones – in 30 minutes!
The gluten-free batter is a classic sugar cone recipe used all over the world, to make 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!
To get the classic waffle print on the cone, you’ll need to use an ice cream cone pan.
A word about the batter
The batter is very tacky and sticks to the spoon, therefore you will need to push it off the spoon with another spoon when adding it to the ice cream cone pan. Using a small ice cream scooper will make this job easy too.
Due to the nature of this batter, it is impossible to spread it on a crepe pan without it sticking and tearing apart. For this recipe, it is essential to use an ice cream cone maker pan.
How to use the cone mould
If you have or are about to buy a cone mould specifically to make ice cream cones, then here are some photo instructions below plus two short videos in the recipe card for you to follow the steps to make the perfect cones.
What shape should I follow?
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.
Decorating the gluten-free ice cream cones
Honestly, I have 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
GLUTEN-FREE ICE CREAM CONES
- 50 g chocolate chips, to melt and decorate the cones
- colourful sugar sprinkles
- small chocolate decorations
- chopped nuts, either almonds, pistachio and/or hazelnuts
GLUTEN-FREE ICE CREAM CONES
Preparing the batter
- In a medium bowl, combine the butter, sugar and egg.
- Add the flour, xanthan gum and warm water to the butter mixture. Mix well.
- The batter should stick to a spoon without sliding off easily.
Frying the cones
- Heat an ice cream waffle cone pan to medium heat.
- Lightly grease the pan with some oil using a brush or a wad of paper towels.
- Drop one tablespoon of batter onto the waffle cone pan pushing it off a spoon with another spoon. Using a small ice cream scooper is handy to use.
- Close the pan lid fully attaching the latch if you like a THIN waffle cone, otherwise only press down without attaching the latch if you are after a THICKER waffle cone. The latter does make the cones stronger if you intend to fill them up generously with ice cream or frozen yoghurt.
- The temperature of the pan will fluctuate as it heats up over time, therefore expect to hover between medium-low and medium heat. Be prepared to have a few overcooked or damaged ones in the beginning. Cook between 2-2½ minutes. Lift the pan to check and close again to cook until golden.
- 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.
- Transfer the cone to a sheet of baking paper and immediately roll up the cone into a cone shape either by hand or with a specific 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.
- Place them in a tall glass to cool down completely.
Decorating the cones
- 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.
- Keeps for 3 days (decorated) or several weeks (undecorated) in an air-tight container at room temperature
- Suitable to freeze