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Gluten free ice cream cones topped with colorful sprinkles

Gluten Free Ice Cream Cones

Homemade gluten-free ice cream cones that are crispy, lightly sweet, and perfect for filling with your favorite ice cream. Quick and easy to make!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 cones
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Cone Batter Ingredients
  • 1/2 cup gum-free gluten-free flour Use a gluten-free flour blend
  • 1/8 teaspoon xanthan gum Optional
  • 1/8 teaspoon kosher salt
  • 3/8 cup granulated sugar
  • 2 tablespoons unsalted butter melted and cooled
  • 1 large egg white at room temperature
  • 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
  • 2 to 4 tablespoons milk plus more by the drop, as necessary
For Cooking
  • Coconut oil or butter for greasing the pan

Method
 

Preparation
  1. In a large measuring cup or bowl, combine the flour blend, xanthan gum, salt, and sugar. Whisk until well combined.
  2. Add the melted butter, vanilla extract, egg white, and 2 tablespoons of milk. Whisk until smooth, adding more milk as needed for a pourable consistency.
Cooking
  1. Heat a nonstick pan with coconut oil or butter over medium-low heat.
  2. Pour about 3 tablespoons of batter into the pan, spreading it into a circle about 5 inches in diameter.
  3. Cook until the edges are set and starting to brown, about 2 minutes.
  4. Flip and press gently with a spatula, cooking another minute until golden brown on one side.
  5. Remove from the pan and immediately roll into a cone shape, shaping the tip and cinching the bottom shut.
  6. Cool on a wire rack and repeat with the remaining batter.

Notes

For preventing sogginess, place a mini marshmallow in the bottom of each cone before adding ice cream. Make sure the batter is pourable but not runny; add milk by the drop until you hit the right consistency. Use a measuring tablespoon for consistent size.