Ice Cream Cone Recipe {gluten-free}

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.

hand holding a gluten-free ice cream cone filled with ice cream

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.

  1. Whisk the sorghum and tapioca flour together with the salt and set aside.
  2. Stir the egg whites, sugar and vanilla together in a large bowl.
  3. Stir in salt and half the flour
  4. Mix in melted butter then the rest of the flour
  5. Rest for 10 minutes.
  6. Line a baking sheet with greaseproof paper.
  7. 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.
  8. Repeat to create another circle of batter on the other half of the greaseproof paper.
  9. Bake these two cone discs for 8 minutes.
  10. 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.
  11. Repeat with the other cone disc.
  12. Whilst the cones are cooling, make a second batch. Repeat the baking process until you have used up all the batter.

gluten free ice cream cone batter

gluten free ice cream cone batter before baking

gluten free ice cream cone before moulding

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.

Ice Cream Cone mould and stand

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.

gluten-free ice cream cones in a cone holder

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.

Ice Cream Cone Recipe {gluten-free}

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!!
Prep Time8 mins
Cook Time8 mins
Resting time10 mins
Course: Dessert
Cuisine: British
Servings: 6 cones
Calories: 221

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

Calories: 221kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 185IU | Calcium: 4mg | Iron: 0.6mg

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gluten-free ice cream cones in a cone holder with text overlay