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Gluten Free Ice Cream Cones

Summer is here so I am creating these delicious gluten free and dairy free ice cream cones for my boys. I make my cones in a panini maker. You can get waffle cone makers of course but if you don’t have either of these machines you can also make them in a frying pan or blini pan. Keep the mixture thin so they are crispier and easier to roll up.  I put all the batter ingredients in a blender to quickly make the batter and ensure it is lump free. Store the ice cream cones in an air tight container for 3-4 days to keep them crisp.

Gluten Free Ice Cream Cones

Difficulty – Medium

Time:  5 minutes preparation plus 12-15 minutes cooking time

Makes 5-6 cones

What’s good about it?

A delicious simple gluten free, dairy free waffle cone recipe. Using xylitol or stevia keeps the sugar content much lower than shop bought versions.

Did You Know?

You can flavour the cones – vanilla extract, cacao powder, cinnamon are all great additions

Ingredients

Makes 4-5 cones

 

125g gluten free flour mix (check it contains xanthum gum, if not add 1/4 tsp xanthum gum)

2 eggs

30g-50g xylitol or a little stevia

30g coconut oil melted or olive oil

2tsp lucuma powder or baobab powder, optional

pinch sea salt

50-60g almond milk

Instructions

  1. Heat and grease a waffle cone maker or panini maker if you have one.
  2. Place all the ingredients in a blender or nutri bullet. Blend until smooth – it should form a thick batter.
  3. If using a blini pan grease it with coconut oil and heat.
  4. Place a large spoonful of the batter into the pan or on the waffle cone / panini maker. Spread it out using the back of a spoon to form a thin circle. Cook for 1-2 minutes in the frying pan and flip over and cook until golden brown. If using the waffle cone maker follow the instructions. With the panini maker I cooked the batter for about 2-3 minutes in total. It will form a thin large blini.
  5. Remove the blini then immediately wrap it up to form a cone. You can do this with the help of a rolling pin or do it free hand. You may need a tea towel as the mixture will be hot but it is important to wrap it up while hot to avoid it cracking. Once the mixture cools it should remain in the cone shape. Repeat with the remaining batter – you should be able to make about 4-5 cones.
  6. Once the cones are completely cool store them in an airtight container to keep them crisp.

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