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Created by Kitt Pan

Ice Cream Cone Recipes

Who says we can't have ice cream cones?

When we crave something we "can't have," I try to make a "CAN have," not as a substitute but as an alternate. With the price of GF waffle cones sky-high, IF you can find them, how about making your own?

Though it would be nice to have a waffle ice cream cone maker (and I have one on order!),  you can actually make cones on the top of your stove without one. After cooking the cones, it would be helpful for you to have a form to wrap the hot cone around. If you don't have a form, you can make your own by shaping cardboard into a cone (modified party hats will do) or using thick scrap plastic or using an upside-down glass as a form. According to one recipe I have, you don't need a form but can just shape it into a cone shape and place it seam side down to cool. However, you are obviously more likely to get burned by the hot cone this way as well as having a funky-shaped cone. But is a funky-shaped cone a bad thing?? How about a "goth" party with dyed black cones all curled up on the end? Wouldn't that make some teenagers happy?  How about pink or blue dyed cones for the little ones? How about if my ice cream cone maker hurries up and gets here?

If you don't want to bother with the cone shape, you can drape it into a glass bowl as a form and make ice cream bowls.

Yes, I'm waiting for my waffle cone maker to arrive. Until it gets here, I will post some ice cream cone recipes. If you try them and make something, let us know how it turns out. Or if you have a favorite ice cream cone recipe, please share! You can post pictures of your creations here also.

Wishing you all the best,

Kitt

42 months ago
Results 1 - 7

  • Kitt

    Since I'm waiting for my waffle cone maker to arrive, I haven't tried this recipe yet. But you don't need an ice cream maker if you don't want to get one. If you try this recipe, let us know how it turns out. Or if you have a favorite ice cream cone recipe, please share! You can post pictures of your creations here also.

     

    This is from the book "You Won't Believe It's Gluten-Free!" by Roben Ryberg. Wonderful book!

    RICE-BASED ICE CREAM CONES

    This is the most challenging of the ice-cream cones (more so than corn-based and potato-based in the same book) to make. They are difficult to turn over, but if you use a large nonstick skillet, they can be turned with a large spatula. They are perhaps the most tasty of the bunch.

    • 2 egg whites
    • 1/2 cup sugar, 100 grams
    • Pinch of salt
    • 1/2 teaspoon vanilla extract
    • 1/2 cup rice flour, 75 grams
    • 2 tablespoons oil
    • 1 teaspoon water
    1. Mix all the ingredients until well blended. I like to use a mixer with whisk attachment. Be sure no lumps remain.
    2. Grease and heat a small skillet to medium-high.
    3. Pour approximately 2 tablespoons of batter into the hot pan. Swirl to coat the pan. Work fast, but be careful! Cook until the batter is golden brown on the bottom and the top no longer looks moist. Flip and cook until the other side is golden brown.
    4. Remove from the pan and shape immediately into an ice-cream cone, or use to line a section of a muffin tin, or drape over an upside-down cup or glass. Let cool.

    Makes 8 cones

    42 months ago

  • Kitt

    I haven't tried this recipe yet, but if you experiment with it, let us know how it turns out. Or if you have a favorite ice cream cone recipe, please share! You can post pictures of your creations here also.

     

    This is from the book "You Won't Believe It's Gluten-Free!" by Roben Ryberg. Wonderful book!

    CORN-BASED ICE CREAM CONES

    Homemade ice-cream cones or beautiful, edible desert cups are a real treat -- and easy and fast to make.

     

    • 2 egg whites
    • 1/2 cup sugar, 100 grams
    • Pinch of salt
    • 1/2 teaspoon vanilla extract
    • 2/3 cup cornstarch, 80 grams
    • 2 Tablespoons oil
    • 1 teaspoon water
    1. Mix all the ingredients until well blended. I like to use a mixer with whisk attachment. Be sure no lumps remain.
    2. Grease and heat a small skillet to medium-high.
    3. Pour approximately 2 Tablespoons of batter into the hot pan. Swirl to coat the pan. Work fast, but be careful! Cook until the batter is golden brown on the bottom and the top no longer looks moist. Flip and cook until the other side is golden brown.
    4. Remove from the pan and shape immediately into an ice-cream cone, or use to line a section of a muffin tin, or drape over an upside-down cup or glass. Let cool.

      Makes 8 cones

    42 months ago

  • Kitt

    I haven't tried this recipe yet, but if you experiment with it, let us know how it turns out. Or if you have a favorite ice cream cone recipe, please share! You can post pictures of your creations here also.

     

    This is from the book "You Won't Believe It's Gluten-Free!" by Roben Ryberg. Wonderful book!

    POTATO-BASED ICE CREAM CONES

    Fill these cones with berries and whipped cream or custard sauce, for a special treat. 

    • 2 egg whites
    • 1/2 cup sugar, 100 grams
    • Pinch of salt
    • 1/4 teaspoon vanilla extract
    • 1/2 cup potato starch, 80 grams
    • 2 Tablespoons oil
    1. Mix all the ingredients until well blended. I like to use a mixer with whisk attachment. Be sure no lumps remain.
    2. Grease and heat a small skillet to medium-high.
    3. Pour approximately 2 Tablespoons of batter into the hot pan. Swirl to coat the pan. Work fast, but be careful! Cook until the batter is golden brown on the bottom and the top no longer looks moist. Flip and cook until the other side is golden brown.
    4. Remove from the pan and shape immediately into an ice-cream cone, or use to line a section of a muffin tin, or drape over an upside-down cup or glass. Let cool.

     

    Makes 8 cones

     

    NOTE: You do not add water to this recipe like you do for the others.

     

    42 months ago

  • Kitt

    After I get ahold of a waffle cone maker (never mind me, you really don't NEED one, but I just "gotta have it"), I will share more recipes here. Please add yours!

     

    42 months ago

  • Kitt

    OK, and here's one more...  With the xanthan gum and shortening, it may be a lighter version. The omelet pan sounds like a good idea. 

     

    This recipe is in another book by the same author. The above recipes are from Roben Ryberg's book "You Won't Believe It's Gluten-Free!" with a June 2008 publication date. The recipe below comes from her 2000 book "The Gluten-Free Kitchen." 

     

    ICE CREAM CONES

     

    OK, this recipe is here because I am a mom. Only a parent would risk burning his or her hands to shape an ice cream cone for their child, right? These ice cream cones are yummy; they taste like a light version of a sugar cone.

     

    • 2 egg whites
    • 1/2 cup sugar 
    • pinch of salt
    • 1/4 teaspoon vanilla flavoring
    • 1/4 teaspoon xanthan gum
    • 1/4 cup cornstarch
    • 1/4 cup potato starch
    • 2 Tablespoons shortening
    • 1/3 Tablespoons water

     

    1. Mix egg whites until frothy. Mix in all other ingredients. Be sure no lumps remain.
    2. Pour approximately 1  1/2 Tablespoons batter into greased, hot pan. I use an omelet pan. Swirl to distribute the batter over the bottom of the pan. The thinner the better. Cook until golden brown on the bottom. Turn and cook until other side is golden brown. This will take several minutes on each side.
    3. Carefully (very carefully) remove from pan and shape into traditional cone shape. Place seam side down to cool.

     

    Makes about 8 cones.

    42 months ago

  • Shay

    I tried the rice based ice cream cone recipe.  It was very good!!!  My daughter said it tasted just like the real thing.  I used a non-stick crepe pan to make the cones, and I also put it into a bowl like a waffle bowl. Yummy!!!

    42 months ago

  • mare

    Thanks for these!  Everyone seems to be out of stock around here and I do know than when the weather heats up, they'll fly off the shelves.  I'd rather make my own and couldn't find my copy of Roben's first cookbook.

    34 months ago

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