Homemade Ice Cream Cones

Homemade Ice Cream Cones

17
Mal 2

"These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven."
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Ingredients

40 m servings 185 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
  2. Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Reviews

17
  1. 22 Ratings

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Most helpful positive review

YUM! The first cone I made didn't dry hard, so the next one, I made sure the heat was on medium-low and when the cone was slightly brown, I flipped it and pressed on it with my spatula so it bro...

Most helpful critical review

My cones never got crispy, or even hard enough for using. They tasted really good though. I think I might use this recipe in a round waffle iron. I think that might work better.

YUM! The first cone I made didn't dry hard, so the next one, I made sure the heat was on medium-low and when the cone was slightly brown, I flipped it and pressed on it with my spatula so it bro...

My whole family enjoyed these cones. Mine turned out crispy. It takes quite a while to get the cones evenly browned. Next time I think I'll try it with a weight or baking them to get even bro...

I had similar problems as other reviewers getting these to firm up. I suspect it has to do with the heat, but that's tricky; too low and it stays soft, too high and it burns (ask me how I know)...

I don't have a waffle griddle so my waffle bowls were not gorgeous, but the recipe did work out good. I used a flat griddle on medium-low heat and allowed them to slowly brown. They were a littl...

These cones are EXCELLENT! I used a Chef's Choice Waffle Cone Express grill to make them. I do believe using a waffle grill of some type makes these cones perfect. (They won't need flipping) ...

I made this gluten free by using white rice flour. Yum! Though it only crisped on the edges & it didn't stick together well (expected, with the lack of wheat gluten), it definately delivered t...

My cones never got crispy, or even hard enough for using. They tasted really good though. I think I might use this recipe in a round waffle iron. I think that might work better.

I could not get these to crisp up. After cooking them, I put them in 1 cup custard cups and let them sit. When I took them out, they did not retain their shape very well..kind of flimsy. Howe...

The end product was tasty, but the recipe could use a couple tweaks to get the crispiness everyone expects in a waffle-cone. First of all, the recipe says it makes 8 cones, but it's actually cl...