I still remember the first time I tried making homemade ice cream cones. My daughter looked up at me with those big hopeful eyes, and I knew I had to make something special. But finding a store-bought cone that was gluten-free?
Nearly impossible.
So, I rolled up my sleeves and got creative in the kitchen.
Now, every summer, my family gets together, makes these cones, and fills them with our favorite ice creams.
It’s become our little tradition, and trust me, these cones taste like sunshine and happiness.
Tips for Success
- Timing is Everything: Work quickly when shaping the cones while they’re hot. If they cool too much, pop them back in the waffle maker for a few seconds to soften.
- Add Flavor: Sprinkle a pinch of cinnamon or nutmeg into the batter for a unique twist.
- Dairy-Free Substitutions: Swap butter for coconut oil and use almond or oat milk for a dairy-free version.
- No Waffle Maker? Use a skillet and roll the cooked batter as described. It won’t have the waffle texture but still tastes amazing.
Serving Suggestions
Fill these cones with your favorite ice cream flavors and add fun toppings like sprinkles, crushed nuts, or a drizzle of melted chocolate. For an extra crunch, dip the top of the cones in melted chocolate and roll them in crushed gluten-free cookies.

Crispy Gluten-Free Ice Cream Cones
- Total Time: 25 minutes
- Yield: 8 cones 1x
- Diet: Gluten Free
Description
These homemade gluten-free ice cream cones are crispy, golden, and perfect for summer. Easy to make and customizable for all diets.
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 4 tbsp unsalted butter, melted and slightly cooled
- ⅓ cup milk (dairy or unsweetened almond milk)
- 1 tsp pure vanilla extract
- ½ cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- ¼ tsp xanthan gum (if your flour mix doesn’t already have it)
- ⅛ tsp salt
Instructions
- Preheat and Prepare:
Preheat your waffle cone maker (or use a flat nonstick skillet if you don’t have one). Lightly grease it with a little butter or cooking spray. - Mix the Batter:
In a medium bowl, whisk the eggs and sugar until pale and fluffy. Add the melted butter, milk, and vanilla extract, whisking until smooth. - Dry Ingredients:
In another bowl, sift together the gluten-free flour, xanthan gum, and salt. Gradually mix the dry ingredients into the wet ingredients until you get a smooth batter. - Cook the Cones:
Drop about 2 tablespoons of batter onto the center of the waffle cone maker or skillet. Spread it out into a thin circle (about 6 inches wide). Close the lid and cook for 1-2 minutes, or until golden brown. For skillet cooking, flip when edges start to lift, and cook until lightly golden. - Shape Quickly:
While still hot, carefully remove the cooked circle and shape it into a cone using a cone roller or your hands (be quick—it firms up fast!). Pinch the bottom to seal. - Cool and Harden:
Place the cone seam-side down on a wire rack to cool and harden. Repeat with the remaining batter.
Notes
Best enjoyed the same day for optimal crunch. Store extras in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking/Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cone
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg