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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.

Step one to rolling the ice cream cones

Starting to roll the ice cream cone with the mould

Rolling the ice cream cone with the mould

Removing the assembled ice cream cone from the mould

The ready-made ice cream cone

Showing the side of the assembled ice cream cone


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

by Sandra, Fun Without Gluten
This gluten-free recipe for ice cream cones uses the classic sugar cone recipe made for gluten ice cream cones. There is no difference in taste or texture. As a bonus, making a batch of cones ahead of time is a good idea as they keep crisp when stored in an airtight tin for several weeks.
The trick is to be quick when rolling them as they stiffen up in seconds, therefore expect the first couple of cones to look a bit wonky!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Cone Assembling Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine General
Servings 10 ice cream cones



DECORATIONS (optional)

  • 50 g chocolate chips, to melt and decorate the cones
  • colourful sugar sprinkles
  • small chocolate decorations
  • chopped nuts, either almonds, pistachio and/or hazelnuts



    Preparing the batter

    • In a medium bowl, combine the butter, sugar and egg.
      Creaming the butter, sugar and eggs together for the waffle cone mixutre
    • Add the flour, xanthan gum and warm water to the butter mixture. Mix well.
      The final batter for the waffle cone mixture after adding the flour and warm water
    • The batter should stick to a spoon without sliding off easily.
      1 tablespoon of waffle cone batter needed per basket or cone

    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.
      After a little more than 3 minutes, the ice cream cone is cooked
    • 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.
      The ready-made ice cream cone

    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.
      Some melted chocolate with an assortment of ice cream cone decorations next to it.


    • Keeps for 3 days (decorated) or several weeks (undecorated) in an air-tight container at room temperature
    • Suitable to freeze
    Keyword gluten-free ice cream, gluten-free ice cream cones
    Tried this recipe?Let us know how it was!
    Please mention @fun_without_gluten or tag #funwithoutgluten!


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