Recipe: Sweet Laurel's Grain-Free Homemade Ice Cream Cones

By Laurel Gallucci and Claire Thomas

Photo by Claire Thomas

Photo by Claire Thomas

Makes 6 small cones or 3 large cones

One of our favorite grain-free discoveries came on the day Laurel created these delicious ice cream cones. Crunchy and crisp are two of the harder textures to achieve in refined-sugar-free baking. Sugar hardens as it caramelizes and gives structure to anything it’s in, so achieving a perfect ice cream cone without it was a challenge. Laurel experimented on the pizzelle maker her in-laws had given her, and these simple, addictive cones were the result. We even love these as flat, crisp cookies—perfect served with fresh fruit and a little raw honey!

⅔ cup almond flour
Pinch of Himalayan pink salt
2 large eggs
2 tablespoons maple syrup
2 tablespoons coconut oil, melted, plus more for greasing the iron
1 teaspoon vanilla extract

1. Preheat a waffle iron or pizzelle maker.

2. In a medium bowl, whisk together the flour, salt, eggs, maple syrup, coconut oil, and vanilla until smooth and well blended.

3. Just before cooking, lightly grease the iron with coconut oil. Place 1 tablespoon batter in the center of the iron. Close the iron and cook until golden brown, about 2 minutes. For large cones, use 2 tablespoons of batter.

4. Remove and roll into a cone. The handle of an ice cream scooper works well as a cone guide. The waffle is hot, so either work quickly or use a tea towel to protect your fingertips as you shape the cone. Repeat with the remaining batter and make the rest of the cones.

5. Let the cones cool completely to harden. This happens pretty quickly, so we just let the cones cool on the counter. They should be quite crisp. If making them in advance, keep them uncovered for up to 2 days. If they get soft, crisp them up by placing them in a 350°F oven for 10 minutes.

Reprinted from Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Copyright © 2018 by Laurel Gallucci and Claire Thomas. Photography by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.


Check out the latest issue of Cherry Bombe Magazine, featuring Sweet Laurel's birthday cake and homemade sprinkles recipes.

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Lauren Goldstein