Grain-Free Sugar Cones
These cones are a fun and special way to enjoy ice cream as a treat.
- 2/3 cup 2/3 cup 2/3 cup Blanched Almond Flour
- 1 Tbsp 1 Tbsp 1 Tbsp Arrowroot Flour
- 1/4 tsp 1/4 tsp 1/4 tsp Salt
- 2 2 2 Eggs
- 1/2 cup 1/2 cup 1/2 cup Maple Sugar, or coconut sugar
- 1 tsp 1 tsp 1 tsp Vanilla Extract
- 1/4 cup 1/4 cup 1/4 cup Heavy Whipping Cream, Organic, or coconut milk
- 4 Tbsp 4 Tbsp 4 Tbsp Butter, Unsalted, melted, can use palm shortening or ghee for those who cannot have dairy
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 325 degrees.
- In a large mixing bowl, combine the almond flour, arrowroot flour, and salt. Stir to combine.
- Melt the butter in a sauce pan or in the microwave.
- In a small mixing bowl whisk together the eggs, sugar, vanilla and cream.
- One the butter has cooled enough that it wont cook the eggs at all, add it to the wet mixture, and whisk to combine.
- Add the wet ingredients into the dry ingredients and whisk until batter is smooth and there are no clumps. You can use a hand mixer for this.
- Line a baking sheet with a silicone mat, and using a cookie scoop, scoop a drop of batter onto the cookie sheet.
- Smooth the batter into a thin, five inch circle. You can draw five inch circles on parchment paper and lay it under the silicone baking mat if you would like.
- Bake the large cookie for 15 minutes on the middle rack in the oven, remove from the oven, and roll around an ice cream cone mold pressing the outer edge down carefully so that it sticks, but does not crack. You need to work quickly for this because once the cone starts to cool it is hard to mold.
- Allow the cone to cool while you repeat with the rest of the batter.
- Scoop ice cream into the cone and enjoy.
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About This RecipeCoconut Free Ice Cream Nightshade Free Pescetarian Shellfish Free
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I’m so excited to try these! We were big ice cream fans before transitioning to paleo/primal and ice cream cones are on my most missed list! Thank you for the recipe!
Okay these look phenomenal and can’t wait to try! Q. Though on all the nutritional info on the site-is that per serving or for the entire batch! A lot of the recipe cal counts are so high so I am assuming it is per batch??
Sorry we’re just responding to this! It is per SERVING, but there was a glitch in this recipe where servings were not reported. Therefore what you saw was the whole batch. It has now been fixed.
I just made these and they are GREAT! Only problem is my batter must have been too thin and the circles of batter all ran into each other. And I seemed to have a ton of batter even after making 6 cones, so not sure what I did wrong there. I measured everything perfectly.
The 2nd batch I did, I added more almond flour so it would be thicker. It didn’t spread out as much. I’d probably only cook 2 at a time since mine tends to spread out. I also need an ice cream cone mold. My daughter happen to have some snow cone cups left over and I used them, but they didn’t make a tight enough cone.
Now well do these store? EVERYTHING I make with almond flour tends to soften when I store them. I love that these are crunchy!!!! Such a great treat and I will be trying again!
I’ve made this recipe at least 3 times. In fact, the video inspired me to buy the Chef’s Choice waffle cone maker (which is awesome!). Works perfectly in the waffle maker. Delicious! Don’t have to miss ice cream cones anymore. YAY!