Harriet Trezevant shares the scoop on awesome, easy-to-make gluten free ice cream cones.
Gluten-Free Ice Cream Cones
- 1/4 cup corn flour
- 1/4 cup sweet white rice flour
- 1 tablespoon potato starch
- 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
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.
In a mixing bowl, whisk together the flours, potato starch, and salt.
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.
Stir the batter. If it’s too thick to easily spread into a thin layer, mix in 1 to 2 tablespoons water until combined.
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).
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.
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.
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