Believe it or not, deciding to go gluten-free (GF) doesn’t mean you’ll never enjoy a classic ice cream cone anymore!
Even better news is you won’t have to eat any of those stale, funky tasting “off-the-shelf” gluten-free ice cream cones, either.
That’s right, with the help of the inside information we share below you’re going to be able to make your very own deliciously sweet, slightly savory 100% GF ice cream cones without a lot of headache and without a lot of hassle.
We’ll walk you through the entire process, step-by-step, and show you why these homemade ice cream cones are far superior to anything you’re going to find knocking around the shelves of your local grocery store.
Ready to get started?
What Makes Gluten-Free Ice Cream Cones So Special?
Straight out of the gate we want to highlight exactly what makes gluten-free ice cream cones so special in the first place.
For starters, gluten-free ice cream cones are never going to set your celiac disease on fire the way that traditional ice cream cones can.
Yes, these GF ice cream cones can be five the box full if you’d like and you’d still never have to worry about triggering your autoimmune disorder. You won’t have to worry about your skin breaking out. You won’t have to worry about stomach discomfort. You won’t have to worry about digestive problems.
Instead you’ll be able to eat all your favorite ice creams with a delicious, almost 1:1 clone of the best sugar cones you’ve ever had.
This is game changing stuff!
On top of that, these GF ice cream cones can be used in a whole bunch of different ways compared to your traditional, run-of-the-mill, commercially available GF ice cream cones.
Some people like to stuff these with fruit, drizzle on a little bit of chocolate sauce (or even hit them with a little with cream) and enjoy them that way.
Other folks have been known to fill these deliciously sweet cones with something a little more savory. They make the perfect delivery vessel when you want to eat with your hands!
At the end of the day, these GF ice cream cones are also going to stay fresh a whole lot longer than traditional ice cream cones, too.
With up a batch of these once a week throughout the summer and you’ll be swimming in them!
Store Bought vs Homemade Gluten-Free Ice Cream Cones
Sure, there are a couple of brands out there that make some halfway decent commercially available gluten-free ice cream cones these days.
Let’s Do Gluten, Joy, Enlightened, and a handful of other brands make pretty good products.
The problem here, though, is that like most other commercially available ice cream cones these cones are swimming in all kinds of ingredients that are not exactly the healthiest thing in the world to consume.
They often are stuffed to the gills with preservatives to bump that shelf life up. They’re also almost always overloaded with sugar and sodium.
Homemade gluten-free ice cream cones, on the other hand, give you complete and total control over everything (and we mean everything) that goes into them.
Want a cone that is particularly sweet?
Add a little sugar, maybe a little honey, or another sweetener that you’re a big fan of.
Want a that has a little more savory next to it?
Add a little more salt or play around with some savory spices to really shake things up!
You can’t go wrong with homemade.
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Quick Recipe for Great Gluten-Free Ice Cream Cones
Now that we have all of that out of the way, let’s dig into a great recipe you can use as a “backbone” for any GF ice cream cone experiments you want to make in your kitchen from here on out.
- 0.5 cups (70 g) of gum free gluten-free flour
- 1/8 teaspoon of xanthan gum
- 1/8 teaspoon of kosher salt
- 0.25 cups (75 g) of granulated sugar
- 1 egg white you let get to room temperature
- 1 teaspoon of vanilla extract
- Between 2 and 4 ounces of milk
- 2 tablespoons of unsalted butter (melted)
To kick things off, mix up your flower, your xanthan gum, your salt, and your granulated sugar. You want to take your time here, making sure that all of these dry ingredients are evenly incorporated and broadly mixed.
Next, you want to mix up your melted butter and the vanilla extract. Slowly whisk in your egg white and then after that’s been incorporated whisk in the milk. You really want to get a super smooth, almost silky consistency here.
After you have your wet ingredients well next you want to add them into your dry ingredients and just continue whisking away. The idea here is to produce something that is a little bit like pancake batter.
You don’t want it to be thin, though. Always err on the side of too thick rather than too thin.
Break a 10 inch nonstick pan out of your cupboard and add a little bit of butter or coconut oil to help keep things from sticking. Preheat the pan on medium to low heat and wait until the oil starts to shine a little bit.
After that happens, ladle out 3 tablespoons or so of your batter and then gently give the pan a shake to let it sort of spread out from there.
Wait two minutes or so (just until the underside starts to brown a little bit) and then flip your gluten-free ice cream cone. Cook the other side for another minute – you don’t want to go to long here – and then pop the flat cone out of the pan.
Set it aside and then rinse and repeat the process until you’ve gone through all the better.
The only thing left to do here is to gently roll these flat cone “blanks” into the classic ice cream cone shape. Use a little bit of melted butter on the seam as glue to stick everything together and then allow the cones to cool upside down.
Now you’re good to go!
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Giving up classic ice cream cones can be real tough when you decide to go gluten-free – especially if you’re a big fan of ice cream like so many of us are!
Thankfully, though, with the help of this detailed guide you’ll never again have to worry about going without.
Instead you’ll be able to enjoy a better than “normal” ice cream cone any time you like, with all the benefits that a gluten-free recipe brings to the table.
That’s tough to beat!