GF ice cream cones can be somewhat bland and tasteless, so why not make your own? These are yummy cookie/crepe-like and simple to make. Store in an airtight container.
½ cup sugar
3T.milk, more if needed
½ t. GF vanilla extract
⅓ cup GF flour blend
Pinch of salt
3 T. vegetable oil as needed
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin, but you can stir in more milk as needed.
Heat a small Teflon skillet, crepe pan or round griddle over medium heat. Brush the pan lightly with oil. Pour about 1/3 cup of the batter (no more) and turn to spread out the batter into a thin circle. When the underside is golden brown, grab edges of crepe with both hands and gently flip over and cook until golden on the other side. Do not overcook or undercook.
Take a piece of aluminum foil, fold to double thickness (or use heavyweight foil) and form a rough cone-shaped mold. Remove the cone/crepe from the pan. (Grabbing the pan by its handle and flipping the cone/crepe out onto a wire rack works well.)
Form the crepe into a cone, rolling it around the foil cone shape while the cone is hot, squeezing the bottom end to seal. This must be done very quickly, as the cone will soon become fairly firm and will no longer remain pliable.
Keep foil mold on the cone, while cooking each new cone, then moving the mold into the next cone. (Or you may choose to make several foil cone "molds" to use instead.) Repeat, making the crepes with the remaining batter. Keep the cones on the wire rack to cool and to allow each cone to firm up.
Do not be alarmed if cones soften a bit after cooking into more of a semi-firm crepe-like texture. Once ice cream is placed into the cone, “voila!” it takes on a crunchy, chewy cookie texture that is absolutely perfect for an ice cream cone.
Makes: 6 cones.