Homemade Waffle Cones


These gluten-free ice cream cones taste just like the waffle cones from the ice cream shop! They are crisp and lightly spiced with a touch of cinnamon and nutmeg. Dip the tops in chocolate and sprinkle on gluten free sprinkles if you are feeling extra fancy. I made a mold to help me shape the cones by tracing around a salad plate onto cardstock. I cut it out, rolled into a cone shape and taped it in place. To shape the cones, simply roll the (very) hot cookie up and around the mold and hold it in place until it sets. Recipe adapted from Kathy Strahs of Panini Happy.

  • 1 cup heavy cream
  • 1 teaspoon gf vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups AP GF flour blend
  • 1 1/2 cups powdered sugar
  • 1 teaspoon xanthan gum (omit if your flour blend contains it)
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • 1 tablespoon cornstarch


  1. Whip the cream with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until it forms soft peaks. Gently stir in the extracts.
  2. Sift the flour, sugar, cinnamon, nutmeg and cornstarch and add it to the whipped cream. Fold together until a thick batter forms. Cover with plastic and refrigerate for at least 30 minutes.
  3. Heat a panini press to 375 degrees (or medium high). Add a heaping tablespoon of batter and press down the lid firmly. Check on the cookie after 90 seconds. It should be deeply golden brown.
  4. Remove cookie to a cool surface, let cool for 10 seconds then roll into a cone shape. Hold firmly in place for about 10 seconds longer or until the cone is set. Repeat with the remaining batter.

I have a Breville Panini Press. You need a press that closes completely to smoosh the dough firmly so it is thin enough to roll easily (and to crisp properly). I’m sure that this recipe would work equally well in a pizzelle iron if you are lucky enough to own one. I replaced the regular all purpose flour in the recipe with my AP GF Flour Blend.  I can’t guarantee the results with any other gluten free flour blend, but if you try it, please let me know how it goes.

Now I’m not going to go so far as to say that this recipe will save my summer…but it sure will make it a lot more pleasurable. And now that the weather has warmed up, I’m sure the kids won’t wait until summer to put in their request for more homemade waffle cones.

Courtesy our friend Alison Needham, A Girl Defloured

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