Bold Baking Basics, Ice Cream & Frozen Desserts

How to Make Homemade Ice Cream Cones

4.51 from 176 votes
Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Machine Ice Cream!
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.

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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Homemade Ice Cream Cones

4.51 from 176 votes
Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Machine Ice Cream!
Author: recipe from Spoonforkbacon.com
Servings: 8 cones
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Machine Ice Cream!
Author: recipe from Spoonforkbacon.com
Servings: 8 cones

Ingredients

  • 2 large egg whites
  • 1/2 cup (4 oz/115g) sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • cup (3 ⅓oz/100g) all purpose flour, sifted
  • 2 tablespoons (1oz/30g) butter, melted
  • melted semisweet chocolate
  • Sprinkles
  • Toasted nuts

Instructions

  • 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.
  • Place a nonstick skillet, cast iron pan or frying pan on low heat.
  • 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.
  • 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.
  • 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)
  • 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.
  • Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
  • 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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Lauren
1 year ago

I formed a cone out of cardboard. Took a while to get it right but it wasn’t hard. Taped it and let it set. I bought a few silicone trivet-type round pieces and laid it over the cone. Lifted the upper flap piece and glued it to the bottom piece. Once dry, I cut the excess silicone off and pulled out a perfect cone! Repeated this again and now I have two washable cone forms. I substitute Splenda for sugar, skim milk for whole milk and have various flavorings and extracts to substitute vanilla. I’m going to try painting the… Read more »

Austin
Austin
1 year ago

Hi Gemma!

I tried making these cones but they came out of the pan soft and sticky, almost like a sweet tortilla. I tried shaping them into a cone but they never hardened, even after keeping them out and then trying them in the refrigerator, and wouldn’t hold their shape – they kept deflating. Where did I go wrong?

Thanks! 🙂

Ashley
Ashley
1 year ago

Hi Gemma! Will this recipe work without whole milk, or should I pick some up? Already have 2 percent, but I didn’t know if that would work. Thanks!

Finn
Finn
1 year ago

115 grams of sugar to 100 grams flour seems very disproportionate (1:0.86). I have been making cones for years with 80 grams of sugar to 220 grams of flour (1:2.75). These are better with no milk, no butter, no egg. Oil, sugar, flour, baking soda, water and vanilla for flavour.

Deborah
6 months ago

How to make cone!!!!!!!!!

Sejal
Sejal
7 months ago

Brilliant recipe! Thanks very much. An unexpected very hot Easter weekend on lockdown which I didn’t predict when I did 2 weeks worth of food shopping, so really pleased we can have ice cream cones thanks to your recipe.

Wayan beli arta
Wayan beli arta
1 year ago

hello my name is wayan from bali,how long the cone stay after making,one day one week?
Thank you

Arthur W Hovey
Arthur W Hovey
1 year ago

Gemma, so many thanks go out for all of your help. So many GOOD questions arise. Thanks yo out for all of those as well.

1 year ago

Gemma I want to fill up the cone with the ice cream like the store bought one but I am not sure how to do it and I just dont want a scoop of it

1 year ago

Gemma can I use oil instead of butter ?

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About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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