Go Back
+ servings

Ice Cream Cone Recipe {gluten-free}

This Gluten-Free 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 and no xanthan gum. 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: 221kcal


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


  • 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 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!


  • 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 too 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.


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