Ice Cream Cones & Distractions

Ice Cream Cones & Distractions

Gluten Free Homemade Ice Cream Cones

Years and years ago, my husband and I were having a conversation with an aunt of mine who married into our family. I never really felt that I knew her all that well. She had been married to my uncle for decades, but she never really seemed to fit with my uncle. So I didn’t have the luxury of assuming things about her.

This aunt, she was then and remains now the epicenter of everyone and everything I know about Sweden, considering that she is from there. So anything she told me about her life in Sweden, which wasn’t much, mind you, I presumed to be a normative fact about every Swede. I didn’t tend to ask too many questions, not for lack of interest but because she my only point of reference. I couldn’t even really craft a question.

Until she made passing reference to her time in the circus.

A few bottles of wine into dinner, and she was {uncharacteristically} talking quite a lot. Before she said “circus,” we had been listening politely, but it was late and our attention was waning. Our interest obviously piqued, we tried in vain to press her for information about the circus.

Did she walk the tightrope? Was there a bearded lady? Did she know my uncle yet?

To her, it was the most normal thing in the world, and the story she was telling at the time had a different focus. We never did find out much about her carny days.

So when you came here today, to this blog, you saw a picture of a gluten-free ice cream cone in my son’s hot little hands. And, like my aunt and her passing circus reference, I hinted at the goods and rambled on about the Circus People in my family.

Sometimes, everything about a blog post other than the actual recipe and instructions seems kinda like having to sit through some big distraction, when all you really want to hear are some circus stories. In a minute. In a minute. Promise.

But I like you. And I want to chat. Really, most often I just want to listen to what you have to say. I wonder about you. Have you ever been in the circus? What do you do for work? Did you marry for love? Have you ever been to one of the many Gluten Free Expos that are popping up all over the U.S., and what’s the vibe like there? I’ve never been to one. Is it a race to see who can get the most free food, or is it more respectful? What do you think is missing in the gluten-free community, and who do you think should provide it (doctors, food manufacturers, cookbook authors, consumers?)?

Tell me about it in the comments. 

Oh, right. The ice cream cone recipe. As promised.

The batter for these cones comes together in a snap, and uses regular pantry items. The cones need to be shaped when they’re still warm, or they will stiffen and break. If you don’t cook them enough, they’ll never stiffen {or hold together for that matter}. So there’s a sweet spot. But don’t worry. I included tips for what to do if you didn’t get to work before the pancakes stiffened up on you {no big deal – just microwave to soften}. And it’s better to overcook rather than undercook them. There is a lot of sugar in the batter, ratio-wise, so they may blacken around the edges if you do overcook them a bit, but they’ll still taste great.

Like this recipe?

Prep time: Cook time:


1/3 cup (47 g) all-purpose gluten-free flour

1/8 teaspoon xanthan gum (omit if your blend already contains it)

1/8 teaspoon kosher salt

1/2 cup (100 g) sugar

4 tablespoons (56 g) unsalted butter, melted and cooled

1/2 teaspoon pure vanilla extract

2 eggs, lightly beaten

3 to 5 tablespoons milk

Vegetable oil for greasing the pan


  • In a large bowl, whisk together the flour, xanthan gum, salt and sugar. Add the butter, vanilla extract and eggs, and mixing well after each addition. Add 3 tablespoons of milk, and whisk to combine. Add more milk by the tablespoon, mixing to combine well, until the batter is thin enough to pour.

  • Brush a 10 inch nonstick pan lightly with vegetable oil, and place over medium low heat. Once the pan is hot and the oil is shimmering, pour or ladle in about 3 tablespoons of batter. Gently shake the pan so that the batter is evenly distributed in a circle, about 5 inches in diameter, in the center of the pan. Be careful not to spread the batter so thin that the edges will crisp almost instantly. You want the pancake to bake evenly.

  • Cook on one side until just set and beginning to brown, about 2 minutes. Flip the pancake and press evenly on the cooked side with a wide spatula so that the underside browns evenly. Cook, while pressing, for another minute, and flip. Repeat the procedure on the other side, pressing to brown evenly.

  • Once the pancake is a deep brown (but not black) on both sides, remove from the pan, and roll into a cone shape immediately (using a cornet {cream horn} mold, or free form). Cinch together the bottom of the cone while it is still warm, and gently hold it closed in your fist until the seam sticks to the cone. Place on a wire rack to cool. Repeat with the remaining batter and cones.

  • Place a mini marshmallow or two in the bottom of each cone to help catch drips as the ice cream melts. Use the same day.



P.S. Please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!

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