A homemade waffle bowl filled with chocolate ice cream.

Grain Free Ice Cream Cones

Fun and easy to make, these grain-free waffle cones and bowls are the perfect accompaniment to ice cream or frozen yogurt. 
Course Desserts, DIY Pantry Foods
Keyword Ice cream
Special Diet GF
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 cones or bowls
Calories 185kcal



  • Preheat pizzelle iron.
  • Combine all of the ingredients together until well combined
  • Spoon a small amount of the mix onto the hot iron, and close. I used a heaping soup spoon full of the mixture, and that was perfect for a larger sized cone. Experiment with your iron, to see how much to use for the size cones you want to make.
  • Close the iron and wait at least a minute or two before opening it to peek at how your cones are looking.
    Opening up the pizelle iron to see the forming waffle cone.
  • After the minute has passed, you can start to occasionally open the iron and check for doneness. You need the cookie to start to brown. If you take it out of the iron before it browns, the cone will not hold its shape. On the other hand, you don’t want it to burn.
    Wrapping the thin waffle around a cone former.
  • Remove the browned cookie from the iron, and immediately, while still hot, roll into a cone shape. You can use a special cone shaper, or make your own cone shape from thin cardboard or some other material. The cookie will start to harden as is cools, so if you wait too long, it will become too brittle to form.
    Two homemade waffle cones, one still around a cone former.
  • If you want to make waffle bowls rather than cones, place the cookie into a cup that’s about the width you want your bowl to be. While still hot, carefully press a smaller cup into it to help shape it. 
    forming a homemade waffle bowl by pressing a thin waffle cookie between two cups.
  • Keep your cookie in position until it cools. Once cool, it will have hardened and will hold its shape. (Meanwhile, you can begin to cook another cookie.)
    Several homemade waffle cones and bowls on a bamboo cutting board.
  • Sometimes, you may find that either you haven't rolled it up tight enough, or part of the tip of the cone stays open for some reason or another.
    A broken tip on one of the homemade waffle cones.
  • If you are worried about the cone leaking, you can either drizzle some chocolate into the bottom of the cone, or you can dip the tips of the cones into melted chocolate. 
    Dipping the tip of a homemade waffle cone into melted chocolate.
  • Allow the chocolate to harden up before filling the cone with ice cream. (You can speed up the process by placing the cones in the fridge.)
  • Use immediately or store in an airtight container. See other storing suggestions below.


Serving: 1cone or bowl | Calories: 185kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 80mg | Potassium: 13mg | Sugar: 3g | Vitamin A: 140IU | Calcium: 28mg | Iron: 0.5mg