"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." — Mal
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butter, melted and cooled
vegetable oil, or as needed
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 browned evenly. It must get brown in order to dry hard. Flip it and press down on it again until it's nice and brown on both sides. Then, either shape it into a cone or put in in a small bowl so it's like a little cup. This was a fun recipe Thanx!
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.
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 browning faster. They must be shaped quickly so they don't crack in the process.
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'm probably going to experiment a little bit to see if I can get a more consistent product. The taste is great, but I'd like to make the texture perfect too. Because I burned the first one, I turned the heat way down. I have an electric range, though, and it can be difficult to get good control. I ended up keeping the heat just a bit below medium to keep mine from burning, but they were still soft. I'll post again if I can get this to be perfect. Worth it, though; very tasty (even if a little greasy). My kids loved them.
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 the flavor of a good waffle cone. My husband who hasn't had a waffle cone in years due to celiac, loved it! I will experiment with other gluten free flours the next time around.
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 little tricky to flip the first time and then they were golden brown I draped them over the bottoms of wine and custard glasses. They hardened fairly quickly, within a couple of minutes. I did burn a couple of fingertips in the process of trying to pick them up when turning because I needed to get my spatula underneath. **Tip** To shape them over a bowl or glass, place a paper towl over the hot waffle cone so you can touch it and hold it in place as you shape the cup as you need. Hold for a minute until it cools and remove the paper towel.
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. However... they tasted very good. Eveyone LOVED them and didn't seem to mind the "non" crispy shell. Maybe I will try again and bake them to get them to crisp up.
1st time was a charm, I made this for my wife along with some Homemade Ice Cream, She Loved so much that she wondered when & how did I make put them together, I made mines into bowls instead of cones.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Ice Cream Cones
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
Yes, you and your kids can make ice cream in a bag. Shake, scoop, and eat!
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