Most ice cream cones start out as some variation of the tuile. That is to say, a very thin cookie that gets rolled into a cone shape while it’s still soft and warm from the oven. As it cools, the cone sets in its shape and can be used as a vessel for ice cream goodness.
One of the very first ice cream cones was made from Italian pizzelles. These are thin, waffle-like cookies that are made on a special griddle press.
Here are a few recipes from around the web that look very do-able at home:
• Basic Sugar Cones from The Kitchn - These are made much like crepes and then rolled into cone form.
• Vanilla and Chocolate Tuiles from Cannelle et Vanille - These tuiles look so dainty and delicate!
• Vanilla Waffle Cones from Martha Stewart - These are thinner and crunchier than your Saturday morning waffles, and also call for a pizzelle maker.
• Waffle Cones from the Food Network - This recipe uses a regular waffle maker to make a larger, sturdier cone.
Check back in with us later today, too! We have a waffle cone tutorial planned that will help you through the steps.
Have you ever made ice cream cones at home?