Homemade lactose-free ice cream cones, crispy and golden…
Some time ago I bought a press to make ice cream cones at home; it was on sale at the end of summer and I bought it. As soon as it arrived I put it away in a corner and forgot about it for quite a long time until, a few days ago, while tidying the cupboard it popped out, along with my unstoppable desire to try it.
So, whisk and bowl in hand, I prepared the batter and, a bit excited, I set out to make the cones: guys, I had so much fun, and what a satisfaction!!
Making ice cream cones is super easy: you just need the cone maker, a tapered rolling pin (which can be purchased online) and the right recipe and the result is guaranteed!
Not to mention the exceptional taste and crunchiness: nothing like the classic cones from gelaterias!
But let’s get into the kitchen, I’ll tell you how to make them!

My cone maker is this one: ice cream waffle maker.
My tapered rolling pin is this one: tapered cone rolling pin.

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Stovetop
Cuisine: Italian

351.33 Kcal

calories per serving

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Energy 351.33 (Kcal)
Carbohydrates 52.28 (g) of which sugars 29.88 (g)
Proteins 3.84 (g)
Fat 15.62 (g) of which saturated 1.64 (g)of which unsaturated 13.28 (g)
Fibers 0.96 (g)
Sodium 2.62 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 cup + 1 tbsp all-purpose flour (or '00' (double-zero) flour)
1/2 cup + 2 tsp water
1/4 cup (4 tbsp) sunflower seed oil
1/2 cup + 1 tbsp granulated sugar
1 egg
1 packet vanillin (vanilla flavoring)

Tools

cone maker
cone roller
Bowl
Whisk hand

Homemade lactose-free ice cream cones, crispy and golden: preparation…

Gather the flour, sugar, oil, vanillin and the egg in a bowl.
Mix a little and add the water in two additions.
Work until you obtain a fluid, lump-free batter.
Heat the cone maker, lightly grease it with a paper towel and pour a little batter, about 1 oz (≈30 g). Spread it from the center outward, close the cone maker, and wait about 90 seconds, then turn to the other side and continue cooking for a few more minutes, turning again as needed.
When closed, the batter will spread a little, pouring out between the plates; if you can, protect the stovetop with a sheet of aluminum foil.
Open slightly; if the wafer is golden on both sides, place the cone roller on it and quickly roll it up without burning yourself.
Keep the cone rolled until it has cooled and set.
While one cone cools, move on to the next.
If the first cone is still soft when cold, you probably made it too thick; for the next ones use less batter and press it better between the plates.
If you enjoyed this recipe, take a look at:
– Homemade pistachio paste;
– Homemade pure hazelnut paste;
– Creamy pistachio ice cream without an ice cream maker;
– Dark chocolate ice cream without an ice cream maker;
– Quick dulce de leche (caramel) ice cream;
– Sicilian chocolate granita without an ice cream maker;
– Easy Sicilian lemon granita without an ice cream maker;
– Sicilian almond granita.
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