Ice Cream Cones
Here’s proof that it’s absolutely worth the effort to DIY your own waffle cones.
Makes6 to 8 cones
Prep20 minutes
Cook10 minutes to 14 minutes
Walk by any ice cream parlor and you’re likely to be hit with that irresistible scent of waffle cones. The secret is that the batter is a total snap to whip up. Homemade waffle cones are the perfect way to put any ice cream party totally over the top.
Do I Need Special Equipment to Make Ice Cream Cones?
A waffle cone iron is needed for ice cream cones. It creates that classic texture and deep, even caramelization that ice cream cones are known for. Waffle cone irons also come with a cone-shaped form to aid in rolling them to their iconic shape. A regular waffle iron is too deep to make waffle cones and won’t give you the results you’re looking for.
How to Store Waffle Cones
Waffle cones soften quickly from any extra moisture. As soon as the waffle cones are completely cool, transfer to an airtight container like a zip-top bag. Make sure the waffle cones are completely cool, or any extra steam will soften them.
What Are Ice Cream Cones Made Of?
Ice cream cones are made of a quick batter made from the following ingredients:
- Egg whites
- Butter
- Sugar
- Flour
- Vanilla extract
Ice Cream Cones Recipe
Here’s proof that it’s absolutely worth the effort to DIY your own waffle cones.
Prep time 20 minutes
Cook time 10 minutes to 14 minutes
Makes 6 to 8 cones
Nutritional Info
Ingredients
- 2 tablespoons
unsalted butter
- 3
large egg whites
- 1/4 teaspoon
kosher salt
- 1/4 cup
plus 2 tablespoons granulated sugar
- 1 tablespoon
packed light brown sugar
- 1 teaspoon
vanilla extract
- 1/2 cup
all-purpose flour
Cooking spray
Equipment
Waffle cone maker
Instructions
Melt 2 tablespoons unsalted butter in a small saucepan or in the microwave, about 30 seconds. Set aside to cool. Meanwhile, preheat a waffle cone maker.
Place 3 large egg whites and 1/4 teaspoon kosher salt in a medium bowl and whisk until combined. Add 1/4 cup plus 2 tablespoons granulated sugar and 1 tablespoon packed light brown sugar and whisk for a full minute until well combined. Add the melted butter and 1 teaspoon vanilla extract and whisk for another 30 seconds, making sure no clumps of brown sugar remain. Add 1/2 cup all-purpose flour and whisk until well combined and smooth, about 1 minute.
Coat the waffle cone maker with cooking spray or brush with melted butter. (You can use any residual butter from the container you melted the butter for the batter in.) Add a heaped 2 tablespoons batter. Close the maker and cook until evenly golden brown, 60 to 90 seconds or according to manufacturer’s instructions. Remove from the iron (chopsticks work well for this) to a clean kitchen towel. Use the towel to quickly roll it into a cone shape, making sure the bottom is rolled tight with no hole. Hold in place for a minute, then transfer to a wire rack to cool completely.
(Alternatively, for waffle bowls, drape the hot wafer over an upside-down ramekin, then fit another upside-down ramekin on top to shape the bowl. Let cool a few minutes, then transfer to a wire rack to cool completely.)
Repeat with the remaining batter. Let cool 10 to 15 minutes and serve.
Recipe Notes
Storage: Store ice cream cones in an airtight container immediately after completely cooling. (Any residual steam trapped in the container will soften them.) They are best eaten within a few hours, but can be stored at room temperature for up to 3 days.