1. Prepare the dough for gluten-free cones
Beat the eggs with the sugar until light and fluffy. Add the vanilla sugar, butter, milk, a pinch of salt and finally the Liana Universal mix . Mix with a whisk until you have a smooth, thicker dough.

2. Bake the cones
Place a small amount of dough on a cold or slightly heated pan and spread it into a thin round layer with a wet spoon. Place the pan on the stove and fry the pancake on both sides until golden brown. While it is still hot, immediately roll it into a cone shape (we recommend using oven gloves). Once it has cooled, it will no longer be elastic. Then place the pan on a cold burner next to it to cool slightly, and then spread another layer of dough on it. If you have a waffle maker, you can use it instead of a pan.

3. Make the chocolate layer
Melt the chocolate and oil in a water bath or microwave. Pour the liquid chocolate into the prepared cones and use a circular motion to create a continuous layer over the entire inside. Place the cones in the refrigerator to set the chocolate. Then wrap each cone in baking paper so that it retains its shape when filled and frozen and is easier to work with.

4. Make homemade ice cream
Whip the cream until semi-stiff. Add the condensed milk (Salko) and mix briefly. Fill the prepared cones with the cream so that it slightly overlaps the edge. Place in the freezer. Once set, decorate with melted chocolate, fruit puree or chopped nuts and freeze again.

3 tips for perfect homemade ice cream

Frequently Asked Questions (FAQ)

Can I make cones without a waffle maker?
Yes. The recipe is prepared so that you can easily make gluten-free cones in a classic frying pan.

Why is the chocolate layer inside the cone important?
The chocolate will create a protective barrier that will prevent the ice cream from getting soggy, keeping the cone crispy even after it's filled.

Can ice cream be made in other flavors?
Yes. You can flavor the base with cocoa, vanilla, pistachio paste, fruit puree or chocolate chips to your taste.

Is the recipe suitable for celiacs?
Yes. If you use Liana Universal mix and other certified gluten-free ingredients, the recipe is also suitable for people with celiac disease.

What can I use Liana Universal mix for?
Liana Universal mix is a gluten-free flour mix suitable for preparing egg and egg-free pasta, pierogi, gnocchi, šúľanci, lokši and for thickening soups or sauces. In this recipe, it also shows that it can handle original homemade desserts.

Conclusion

Summer and homemade ice cream go hand in hand. With a crunchy gluten-free cone, you can enjoy it without compromise, even on a gluten-free diet.

To prepare the cones, we used Liana Universal mix - a universal gluten-free flour mixture that is easy to process and helps achieve reliable results even with less traditional recipes. If you already have it at home for preparing pasta, dumplings, pierogi or thickening, try it a little unconventionally this time and prepare homemade gluten-free ice cream cones with it.