Gluten-Free Ice Cream Cones

Harriet Trezevant shares the scoop on awesome, easy-to-make gluten free ice cream cones.

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Gluten-Free Ice Cream Cones

MAKES 6 TO 8 CONES You don’t need special kitchen equipment to make these cones, but a silicone baking mat makes it easier to remove the dough circles from the baking sheet prior to shaping. You’ll need to shape the circles straight from the oven while they’re still soft, so bake them one at a time. Or, to bake two at a time, put the second circle back into the oven for a few moments to soften it before shaping or ask a friend to help. Also, the cones will be very hot during shaping, so try wearing thin cotton or rubber gloves if it’s too much for your fingers. Or cool your fingers on an ice pack just before shaping. The batter can be made 3 days ahead, stored airtight in the fridge, and brought to room temperature before spreading and baking, but the cones are best the day they’re made.

Servings 8 cones

Calories 102 kcal

Author Harriet Trezevant

Ingredients

• 1/4 cup corn flour (we like this one)
• 1/4 cup sweet white rice flour (we like this one)
• 1 tablespoon potato starch (we like this one)
• 1/4 teaspoon kosher salt
• 2 egg whites (about 1/4 cup)
• 1/4 cup plus 2 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted

Instructions

1. Set an oven rack in the center of the oven and preheat to 350ºF. Place a silicone mat or piece of parchment paper on a baking sheet.
2. In a mixing bowl, whisk together the flours, potato starch, and salt.
3. In another bowl, whisk together the egg whites, sugar, and vanilla. Whisk in half of the dry ingredients and then slowly add the melted butter, whisking briskly. Add the rest of the dry ingredients and whisk until smooth. Let sit, uncovered, for 20 to 30 minutes to hydrate the batter.
4. Stir the batter. If it’s too thick to easily spread into a thin layer, mix in 1 to 2 tablespoons water until combined.
5. Using a small offset spatula, gently spread about two tablespoons of batter into a smooth, thin, even circle 6 to 8 inches in diameter. Bake until lightly browned, 7 to 15 minutes (total baking time depends on your oven).
6. Gently release the circle with a metal spatula. Working as quickly as possible, carefully shape the circle into a cone or around a cone form, pressing along the seam to seal it, focusing on rolling the bottom of the cone to get a sealed point by lightly pinching it. Gently place the cone upright in a mason jar or tall glass and let cool completely. Repeat with the remaining batter.

Nutrition Facts

Gluten-Free Ice Cream Cones

Amount Per Serving

Calories 102 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 87mg4%

Potassium 22mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 85IU2%

* Percent Daily Values are based on a 2000 calorie diet.

DIY Flavors
If you’re feeling adventurous, add flavors and textures to the batter: sub almond extract for the vanilla and add some toasted sesame seeds for texture or add a teaspoon of poppy seeds and a teaspoon of lemon zest to make lemon–poppy seed cones.

Chocolate-Dipped Cones
You can make your cones extra fancy by dipping the pointed tips in melted chocolate, which helps prevent ice cream tip drip. Also dip the cone rims in chocolate, then coat them with sprinkles, toasted coconut, crushed toffee, toasted nuts, or crushed rice cereal.

To melt chocolate on the stove, nest a metal bowl in a saucepan filled with 1 to 2 inches of simmering water, making sure the water doesn’t touch the bottom of the bowl. Add a cup or more of chopped chocolate or chocolate chips and stir until melted. To melt chocolate in the microwave, place the chocolate in a microwave-safe bowl and microwave in 20-second increments to check and stir. Once the chocolate is melted, dip in the tips, then turn the cones upside down on parchment to allow the chocolate to harden. Then dip the rims, roll in garnishes, and return to the parchment paper or a baking rack to dry.

Photography Craig Lee

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