This recipe has been a long time coming because I wanted to make sure when I put it out there that it would be easy for anyone to make and enjoy. Learning how to form the cones can be a bit tricky but I think I have most of the variables down after eating cones and bowls for weeks. It was a hardship.
Since being gluten-free, do you go to an ice cream shop and automatically order a dish of ice cream because you assume they won’t have gluten-free cones? Thankfully, I’ve seen more and more ice cream shops offering gluten-free cones but it’s not everyone. No need to forego a cone anymore! Now you can have your cone and ice cream too! These light and crispy cones take only a few minutes to make and when fully dried (see notes) they will last for weeks stored in an
I started testing these a few weeks ago, during the most humid summer in the history of ever. Humidity ruins everything, just so you know. It’s slowly taken my tomato plants down to pathetic, brown vines and it slowly softened these cones up so they were like crepes. Luckily, I have an
These cones start with an eggy batter that gets pressed in the
Notes:
• Let’s talk about variables. We’ll start with the batter. I thought that this batter would be best thinner rather than thicker, you know, like a crepe. Then I tested a different kind of sugar that had more moisture in it than the first. Holey cones, Batman! A holey cone won’t hold ice cream so I went back to work. I discovered that the batter needed to be a little bit thicker and all the moisture was causing the cone to steam and hiss rather than bake. So, if the first cone has too many holes, add a little more gf flour, 1 tsp. at a time until they are solid when cooked in the iron. I decided I did like the little holes on the outside edges of the cones but if you don’t, just add more flour until the whole thing is solid. I particularly like the “lacy” feel of holey edges.
• The size of the egg you use will make a difference. The eggs I use are from my backyard chickens and they come in many different colors and sizes – the eggs … and the chickens. I chose a “large” sized egg to use for this recipe. If it would’ve been larger, I would’ve needed more flour to keep from having holey cones.
• The
- 1 egg, whole large
- ⅓ cup sugar
- 3 Tbls butter, melted (or coconut oil)
- 3 Tbls milk (or dairy alternative beverage)
- ½ tsp vanilla
- 1 ½ Tbls cocoa
- 2 Tbls gluten-free flour* (I used King Arthur Measure for Measure)
- Pinch salt
- Cook as directed in a waffle cone iron or quickly on a skillet like a crepe.
- *If the cones have too many holes, add more flour, 1 tsp at a time until there are no more holes when cooked. The size of the egg and the type of flour makes a difference in this recipe so you may need to adjust after making the first one.