Gluten-Free Ice Cream Cones

Ice cream is my favorite food, ever. Not only is it so delicious but it has calcium and Vitamin D which are so beneficial to your health! (Just forget all the other things in there that are not quite as good for your health.) If I was stuck on a desert island ice cream would be my only wish and I'm pretty sure this goes for the rest of my family too.

Anyway, this Friday my whole family decided we had a craving for ice cream and our recent purchase of Brigham's chocolate chip (the best flavor of course) was long gone. As I was leaving for the store my Mom yelled out the back door that I should get some ice cream cones, too. Considering the fact that ice cream cones are not gluten-free I was pretty bummed. Luckily enough there are quite a lot of gluten-free ice creams! I had read a recipe in a cook book for gluten-free ice cream cones and I really wanted to try it.

The recipe calls for some odd ingredients but combined they create a light, sweet cone that is a decent substitution for the real deal. Initially the recipe is a really thin batter but as it sits out the corn starch, water and xanthan gum thicken and it got harder to spread the batter as thin as I would have liked.

It was tough to get the "pancake" super thin once I put the batter in the pan. I tried tilting the pan and then spreading with a spoon but really the trick was continually adding water by the table spoon as the batter thickened. Another important aspect was cooking the "pancake" until it was brown all over because then they hardened nicely after cooking.

I wish I had a cone-shaped block or something but our lemon juicer did just fine. It also weighed down the cone and helped make the seam of the cone tighter. I wrapped them all extensively in plastic wrap after. Since gluten-free baked goods are infamous for becoming stale quickly I was going to freeze them. But after consideration I decided to just leave them out. I think defrosting would cause them to unravel and get soggy. We'll see how they are in a day or so.

*In retrospect I decided these ice cream cones are best the day they are made. Especially with the humidity they got soft very quickly. I wish I had frozen some for comparison but I did not. Anyway here is the recipe and I hope you all enjoy!

Gluten-Free Ice Cream Cones

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 (you will probably need an additional 2-3 added 1 at a time)

Beat egg whites until frothy. Mix in all other ingredients until the shortening is all combined. Add water until you have a thin batter.
Pour 1-2 tablespoons of batter onto a hot greased pan. Swirl to make a circular thin "pancake."
Cook until each side is a consistent light brown.
Carefully roll each into a cone shape and let rest seam side down.

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