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How to make Homemade Ice Cream Cones - No fancy equipment needed! These cones can be made in minutes and taste as good as they look.

How to Make Homemade Ice Cream Cones (Bold Baking Basics)

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Hi Bold Bakers!

We make our own 2-ingredient, No Machine Ice Cream on Bigger Bolder Baking so why wouldn’t we make our own homemade ice cream cones? No store bought cones for us thanks very much. Best thing is you don’t need a waffles cone machine or any special equipment to make them.

The cones are made with a vanilla batter that can be mixed by hand and cooked off straight away. There is really no fuss here. Make your batter in advance so when you are ready for your ice cream, you can cook off your cones and they will be ready in minutes.

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Once off the heat the cones crisp so you have to roll it fast. So the trick is be ready to roll them. Shape the bottom first and get that nice tight cone shape.

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You know when you walk by a Ben & Jerry’s Ice Cream Shop and you can smell the waffles cones? Well imagine your own kitchen smelling like that…it’s the stuff dreams are made of.

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This recipe is one of many in my Bold Baking Basics repertoire. This section is full of essential recipes I want my Bold Bakers to know like How to Make Homemade Food Coloring and Homemade Marshmallow Fluff.

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4.9 from 13 reviews
Homemade Ice Cream Cones
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 cones
Ingredients
  • 2 large egg whites
  • ½ cup (4 oz/115g) sugar
  • 3 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • pinch salt
  • ⅔ cup (3 ⅓oz/100g) all purpose flour, sifted
  • 2 tablespoons (1oz/30g) butter, melted
  • melted semisweet chocolate
  • Sprinkles
  • Toasted nuts
Instructions
  1. Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
  2. Place a nonstick skillet, cast iron pan or frying pan on low heat.
  3. Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
  4. Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
  5. Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
  6. Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
  7. Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
  8. These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.

 

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112 Comments

  1. Nicole Ghandour on June 20, 2018 at 4:31 am

    Hi Gemma 💖
    Just finished making these and they are out of this world 😍. They taste just like a store bought one but better. Although the hard step was to shape these in a cone shape because they were so hot, my mom helped me a bit and everything was perfect 😍. Let me just tell you that you are a genius, like how do you even come up with these recipes. Thank you so much 💗😍😘.

    • Gemma Stafford on June 21, 2018 at 12:42 pm

      I’m really thrilled to hear you like it, Nicole!!!

      Thanks,
      Gemma.

  2. Manjari on June 20, 2018 at 1:13 am

    Hi Gemma,
    Can I use one of your egg substitute instead of egg whites?
    Could you please suggest which substitute would be ideal other than bananas. Thank you.

    • Gemma Stafford on June 22, 2018 at 7:51 pm

      Hi Manjari,

      I’m not 100% sure if you will get the same result if you leave out the eggs from the recipe. I’m honestly not sure which substitute you should use as this isn’t a cookie or a cake.

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