Georgina Hartley, Author at From The Larder

Ice Cream Cone Recipe {gluten-free}

July 16, 2019 by Georgina Hartley Leave a Comment

This Ice Cream Cone Recipe is incredibly quick to make and utterly delicious. A light buttery biscuity cone made with gluten-free flours which enhance the flavour of your ice cream. These cones are an absolute treat – never mind the ice cream!!

Going out for ice cream with the boys is such a treat. All four of us have a weakness for it and we are so lucky that recently a fancy new gelateria has opened up five minutes from our house. Lucky but also a little bit dangerous.

I tend to order the ice cream in the tub though rather than a cone as a gluten-free cone option is hard to come by. Not in our house though since I developed a gluten-free ice cream cone recipe that is so delicious it is just as much a treat as the ice cream itself.

Customising your cone

One of the pleasures of baking with gluten-free flours is the opportunity to boost the flavour of your bake by choosing the right gluten-free flour.

This ice cream cone recipe has a sort of ‘choose your adventure’ element to it. Depending on which flavour you are serving in your cone you can customise the gluten-free flour to best match your ice cream.

These gluten-free ice cream cones are so easy to make and I’ve got all the tips to help you make them perfectly first time.

What are ice cream cones made of?

Typically ice cream cones are made from a very simple batter of whisked flour, melted butter, egg whites and white sugar.

Here we are switching out the flour for two alternative flours which will enhance the flavour of the cone and make it gluten-free to boot.

We don’t want to skip the melted butter which gives a delicious rich biscuity flavour. Nor the egg whites which give lightness to the cone whilst holding it together. The sugar gives a little sweetness so it’s just like holding your ice cream in a light crisp biscuit.

Finally we want to include some vanilla extract and a pinch of salt for flavour.

How to make gluten-free ice cream cones

For a go-to ice cream cone which will taste delicious with any ice cream you pair it with then the best gluten-free flour to use is sorghum.

We also need a bit of tapioca flour whisked into the sorghum as the starchiness is needed to hold the cone together and give it a little bit of elasticity.

Whisk the sorghum and tapioca flour together with the salt and set aside.
Stir the egg whites, sugar and vanilla together in a large bowl.
Stir in salt and half the flour
Mix in melted butter then the rest of the flour
Rest for 10 minutes.
Line a baking sheet with greaseproof paper.
Drop 2 tablespoons of batter onto one half of the greaseproof paper and using an offset palette knife, swirl the batter into a circle of 12cm diameter.
Repeat to create another circle of batter on the other half of the greaseproof paper.
Bake these two cone discs for 8 minutes.
Remove the baking sheet and hold a palette knife in one hand and the cone mould in your other hand. Lift one of the pliable cone discs with the palette knife and shape it round the cone mould. Carefully place the cone into the cone holder to set its shape.
Repeat with the other cone disc.
Whilst the cones are cooling, make a second batch. Repeat the baking process until you have used up all the batter.

Essential Tips:

Resting the batter is essential for the flours to absorb the liquid. It helps to stiffen the batter so it is easier to spread into circles.
You can draw two 12cm circles onto your greaseproof paper and drop your batter into the centre, swirling out until the batter is exactly the right size.
Bake for exactly 8 minutes. The cone discs can burn very easily as the batter is so thin.
The cone mould and the cone holder are essential tools for making the cones as easy as possible. I tried using every day kitchen utensils that I already had around but it was more time consuming and the results just were not as good. If you can go the extra mile then both of these pieces of kit are under £10 each.

Alternative flour options

The tapioca flour is essential to all the ice cream cone flavour variations but the sorghum flour can be switched out for numerous different wholegrain flours, depending on the ice cream flavour you wish to serve them with.

Vanilla – sorghum, oat
Chocolate – teff, buckwheat, sorghum, oat
Nuts – buckwheat
Fruit – sorghum, oat
Caramel – oat, teff
Coffee – teff, buckwheat, oat
Spiced – sorghum, teff
Floral or herby – oat

How long do ice cream cones last?

Make a batch of ice cream cones and store them in an air tight tin for up to a week. They taste best for the first couple of days after baking.

Can you freeze ice cream cones?

You can. My favourite way of doing it is to fill your cone with ice cream, drizzle on some toppings then wrap loosely in greaseproof paper. Store carefully in the freezer and you have an instant ice cream cone. Best to eat within a week though.

Now, do you need some ice cream recipe inspo for your cones?

Blackberry Ripple Ice Cream
Butter Mint Ice Cream
Tequila Lime Ice Cream
Red Velvet Ice Cream
Cookies and Cream Raspberry Ice Cream
Bitter Chocolate and Orange Ricotta Ice Cream

If you make this Ice Cream Cone Recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Print Recipe

Ice Cream Cone Recipe {gluten-free}

Prep Time8 mins

Cook Time8 mins

Resting time10 mins

Course: Dessert

Cuisine: British

Keyword: gluten-free ice cream cone recipe, homemade ice cream cones, ice cream cone recipe

Servings: cones

Calories: 221kcal

Author: Georgina Hartley

Ingredients

90 g sorghum flour
60 g tapioca flour
¼ teaspoon salt
90 ml egg whites
110 g caster sugar
¾ teaspoon vanilla extract
45 g unsalted butter melted

Instructions

Pre-heat the oven to 180°C /160°C fan/gas mark 4.
Whisk the sorghum flour, tapioca flour and salt together in a medium bowl and set aside.
Stir the egg whites, sugar, vanilla together in a large bowl. Then whisk in the salt and half the flour mix.
Whisk in the melted butter, then the rest of the flour mix.
Rest the batter for 10 minutes.
Line a large baking sheet with greaseproof paper.
Drop 2 tablespoons of batter onto one half of the greaseproof paper and using an offset palette knife, swirl the batter into a circle of 12cm diameter.
Repeat to create another circle of batter on the other half of the greaseproof paper.
Bake these two cone discs for 8 minutes.
Remove the baking sheet and hold a palette knife in one hand and the cone mould in your other hand. Lift one of the pliable cone discs with the palette knife and shape it round the cone mould. Carefully place the cone into the cone holder to set its shape.
Repeat with the other cone disc.
Whilst the cones are cooling, make a second batch. Repeat the baking process until you have used up all the batter.
Once your cones are cool then fill with ice cream!

Notes

You can customise your ice cream cone by swapping out the sorghum flour for another wholegrain flour of your choice. Try teff flour, buckwheat or oat flour.
• Do rest the batter. You can even make the batter up to 1 day in advance and keep in the fridge until ready to use.
• For uniform cones draw two 12cm circle on the greaseproof paper so you can make sure you are spreading your batter out to exactly the right size.
• Don’t overbake the cones, if they are overbaked they will crisp to much which will make them difficult to mould.
• Work as quickly as you can whilst shaping your cones. The more you do the faster you become. It’s all about practice.
• I tried using everyday kitchen utensils to mould the cones but had little success. I do recommend buying at least the cone mould which was under £10. The cone holder means that you don’t have to hold the cone in place whilst it is cooling. If you plan on making ice cream cones regularly then the right equipment is essential.

Nutrition

SHOP THE RECIPE

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

PIN NOW TO READ LATER!

Filed Under: Ice Cream and Ices Tagged With: ice cream cones

Apple and Blackberry Crumble {gluten-free}

July 2, 2019 by Georgina Hartley 4 Comments

Apple and Blackberry Crumble is a delightful example of a gluten-free crumble. A crisp biscuity topping is the perfect contrast to the ooey gooey sweet and tangy fruit jumble beneath.

If you are following me on Insta Stories you’ll know that I’ve been studiously working on a gluten-free crumble recipe for a couple of weeks. Cole received the Gruffalo Crumble and Other Recipes Cookbook for his birthday earlier this month and immediately set me forth to make the titular recipe.

Well I made the recipe from the cookbook as instructed but switched things around a bit to make a gluten-free version. Cole was happy enough with it. I was not. It definitely needed tweaking. So I set forth to embark on my next obsession. How to make a dazzling gluten-free crumble (gruffalos substituted for apples and blackberries on this occasion).

How to make a great gluten-free crumble topping

A gluten-free crumble topping is quite forgiving. I have made so many crumbles over the years as it’s my number one Sunday night dessert and they nearly always turn out delicious.

However lately I have settled on a method that gives a perfect crumble topping every time.

The secret… oats and almonds

Have you ever experienced a gluten-free crumble that has melted into your fruit base upon baking? Gluten-free flours tend to absorb too much liquid (especially if they are rice flour based). However, by tossing in some jumbo rolled oats and ground almonds they create a perfectly robust structure to the crumble topping.

The addition of oats and almonds not only has the added benefit of extra flavour but also provides the perfect crunch to your crumble.

However, if you are looking for an oat-free crumble try this Strawberry Gooseberry Crumble.

Baker’s Tip

If you don’t have any ground almonds you can grind your own from whole almonds. Place the whole almonds in the food processor with the brown sugar. The sugar will prevent the almonds from becoming almond butter and instead will give them a nice even grind.

Gluten-Free Flours

What I have found is that with the inclusion of the oats and ground almonds you can be a little bit laissez-faire with which gluten-free flour you choose to use. I wouldn’t even decry you for choosing a plain gluten-free flour which you can pick up at any supermarket. Although do avoid single origin starchy flours, especially white rice flour as it just absorbs too much liquid.

Sorghum Flour

Here we use sorghum flour. It’s one of my favourite alternative flours. It has an earthy yet slightly sweet quality which pairs so beautifully with the apples and blackberries. The touch of cinnamon included in the crumble topping really takes it into the sublime.

Alternative Version: Buckwheat Hazelnut Crumble Topping

You could switch out the sorghum flour for buckwheat flour which has an intense robust flavour. However if you were going to go in that direction then I would also dare you to swap the ground almonds for ground hazelnuts. A taste sensation indeed. Amazing with the apples and blackberries.

Quick and Easy Crumble

The assembly of the crumble topping is child’s play and in fact Cole often helps me with this job.

Whisk the sorghum flour with the oats, ground almonds, sugar and cinnamon.
Rub the butter into the dry ingredients to form a chunky rubble mixture, aka. crumble.

Now that the gluten-free crumble has been sorted, next on the agenda is the perfect apple and blackberry fruity base.

How to prepare apples for a crumble

Most recipes for apple and blackberry crumble will have you just peel and core the apples and just toss them in with the blackberries as they fall at the bottom of the baking dish.

However I’m going to let you in on a little secret on how you achieve the best texture in an apple blackberry crumble. No fruit swimming in a watery juice. No apples that are crunchy at best and raw at worst.

The best tip for a soft gooey perfectly sweetened fruit base which contrasts with the crisp crumble topping is…

The apples need to be pre-cooked.

When you pre-cook the apples the puree provides a saucy bed for the blackberries to absorb their excess juice and the two fruits jumble together so much better.

The apple prep is easy enough:

Place the peeled apple chunks in a small saucepan.
Add 1 tablespoon water and 1 tablespoon caster sugar.
Place the lid on and cook for 15-20 minutes until the apples have completely broken down into a pulp.

Luckily you don’t need to do anything to the blackberries save place them on top of the apples.

Can you freeze Apple and Blackberry Crumble?

Yes, you can freeze this apple and blackberry crumble. After the final dish has been baked, leave to cool then double wrap well in cling film as well as tin foil to prevent freezer-burn. You can freeze the crumble for up to three months. To defrost simply remove the dish from the freezer the night before. Once completely defrosted you can re-heat the crumble for 20 minutes at 180°C/160°C fan/gas mark 4.

Can crumble be made in advance?

Yes, you can make the crumble a day or two in advance. I recommend assembling the crumble to the stage where it’s ready to be baked in the oven. When you want to serve it then follow the instructions for baking stated below.

Can you make Apple and Blackberry Crumble with frozen fruit?

Yes. I will often have scores of apple puree and wild blackberries in my freezer in late August/September leftover from our adventures in foraging. The apple puree will need to be defrosted before adding into the crumble. However, the good news is that the frozen blackberries can just be tossed in straight from the freezer with no amendment on the original cooking time.

If you are looking for more gluten-free desserts that make the most of summer produce why not try:

Plum Nectarine Cornbread Cobbler
Blackberry Lemon Pudding
Coconut Cherry Clafoutis
Blueberry Ricotta Coconut Crisp

If you make this Apple and Blackberry Crumble then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Print Recipe

Apple and Blackberry Crumble

Gluten-Free Apple and Blackberry Crumble boasts a crisp biscuity topping. The perfect contrast to the ooey gooey sweet and tangy fruit jumble beneath.

Prep Time20 mins

Cook Time30 mins

Course: Dessert

Cuisine: British

Keyword: apple and blackberry crumble, apple blackberry crumble, gluten-free crumble, gluten-free crumble recipe

Servings: people

Calories: 338kcal

Author: Georgina Hartley