I’m really excited about these ice cream cones. There have been recipes in the past that I’ve adapted for FM that I would say are as good as the “real” version, but this one is better. I’ve never had an ice cream cone that tasted so good! They remind me of caramel mixed with the hard sugary shell on top of a creme brulée.
These aren’t crunchy like you would expect, but if you want them to be you can store them in the freezer.
I made these using a panini press. The attempt I made with a stainless steel skillet was kind of tragic, but perhaps a non-stick pan will do if you don’t have a griddler.
- 2 eggs
- 3/4 cup of dextrose
- 1/4 cup of melted butter
- 3 tablespoons of milk
- 1/2 teaspoon of vanilla extract (optional, based on tolerance)
- 1/3 cup of gluten-free, all-purpose flour
- 1/8 teaspoon of salt
- Cooking spray
Make a cone template out of thick card stock. You don’t need a very big piece; I used a friend’s Christmas card.
Whisk the eggs and sugar together using a hand or stand mixer.
Add in the butter, milk, salt, and optional vanilla extract and mix until smooth.
Heat your panini press; you want it on a medium heat setting.
Lightly coat the top and bottom of the press with cooking spray.
Pour 1/4 cup of the batter onto the press and close the lid.
After about 5 minutes, check to see if the bottom of the flattened cone is golden brown. If not let it keep cooking. Once it is, flip it over and try to match it back in the grooves of the press, then close the lid until both sides are the same color. (Perhaps your press is different, but mine wouldn’t close tightly enough to cook both sides evenly at the same time.)
Carefully take the flattened cone off (it should be limp) and place it onto a cooling rack. Let it cool for just a few seconds, then roll it around your cone template. I pinched the end using a clothes pin and set the handle of a metal spatula inside the cone to keep it in place while it hardened (see picture below).
Repeat with the remaining batter. Don’t forget to use the cooking spray every time!
Store in an airtight container. In the cupboard for soft cones, in the freezer for crunchy ones.
Elimination Diet safe: Yes! (Without vanilla extract)