Bold Baking Basics, Ice Cream & Frozen Desserts

How to Make Homemade Ice Cream Cones

4.52 from 188 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!
By Gemma Stafford | | 201

Last updated on November 11, 2019

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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.

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

4.52 from 188 votes
Print Recipe
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
  • ⅔ 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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201 thoughts on “How to Make Homemade Ice Cream Cones”

  1. Love the flavor of these I just can’t get them thin enough and evenly brown. Any tips I will gladly accept 🙂

    Reply

      1. Thanks Gemma, I tried that and it seems to want to lift as I spread. Maybe just need more practice or a different pan.

        Reply

  2. Hi! Does anyone know what will happen if after I make them and stick them in the oven?? I’m trying to make waffle cups that will have cupcakes in them. I know how to do it with sugar cones but didn’t know if waffle cones will work the same way. Thank you! I excited to try this recipe!

    Reply

    1. Hi Naba! Some other fellow baker shared this ratio which has been used for a long time with success: 80 grams of sugar to 220 grams of flour (1:2.75). Add water bit by bit to reach the consistency with mine in the video. Do let me know how you get on! Gemma

      Reply

    1. Hi Danika. I do not recommend it as it could puff up in the oven unlike in a griddle where you can flatten the batter or smooth it out until thin. That should ensure a crisp finish. If you don’t have a griddle, you can use a non stick frying pan in making this. I hope this helps.

      Reply

  6. I gave this two stars because of a few reasons. First of all, the batter was super thin and did not work at all whatsoever when I put it on the pan. I added some more flour and it because quite lumpy, however it shouldn’t have been thin in the first place since I added all the right amounts. It did, however, crisp up, but on the pan (on low heat) it burned up and became black instead of brown. I used nonstick pan, and it did not work. However, the taste was really good. It was more of a burned, extremely sweet pancake, but the parts that were not burned were really, extremely tasty. I would definitely say it was extremely sweet, and a little less sugar would have been better.

    FOR THOSE OF YOU GUYS WHO DO NOT WANT TO READ THAT ENTIRE PARAGRAPH I WROTE :

    – batter was too thin
    – tasted more like a pancake, did not harden
    – became burned and black, not brown
    – very sweet, I recommend less sugar
    – tasted good

    ALSO EVERYONE TRY GEMMA’S BRIOCHE BUNS. 10 OUT OF FIVE STARS FOR SURE! AMAZING!

    Thanks, Layla

    Reply

    1. Hi Layla,
      haha! I am sorry, you made me laugh out loud. I hear you, the pan was too hot and you burned the batter. This is not unusual for ‘pancakes’ as they say the first one is always spoiled, but it is important to get the temperature right, even drop in a little of the batter to test it.
      This is a type of pancake I suppose, and it is sweet, as this is what crisps the cone, it is the caramelization of the sugars which will do this.
      Other bold bakers have managed this well as is evidenced by their photos and you can too, just watch the temperature of the pan.
      Thank you for the kind review of the Brioche buns, I appreciate it,
      Gemma 🙂

      Reply

  9. So good! Exactly like a waffle. A few times it didn’t end so well but the majority was exactly shaped like a cone and utterly delicious! Tried it with your ice cream too. So good! Would do it again.
    Thanks! ✌

    Reply

    1. Hi Prachi,
      I think you will struggle to make this recipe without egg, it holds it together. The best would possible be flax egg, but I am not too sure about this!
      Gemma 🙂

      Reply

  15. I had read elsewhere that if the batter is a little thicker, the cones will be less brittle and therefore less likely to fracture or outright break. But this recipe goes overboard with the thickness of the batter if you measure your flour. 2/3 c is NOT 100g!! That’s more like a full cup and my cones were downright chewy. Check you conversions before publishing!

    Reply

    1. Hi Jane,
      the real issue is that you do not convert measurements, you either use measures of volume, or you weigh the ingredients.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different from sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get digital scales, it will be the most accurate of all!
      I hope this is of help,
      Gemma 🙂

      Reply

    1. Hi Karen,
      no! the issue is the lack of gluten. You may manage this if you use xanthan gum in the recipe but it will depend on the type of flour.
      You could try a little sample? give it a go,
      Gemma 🙂

      Reply

  20. Emma, I have a waffle cone press, will this recipe work well in this? I had gotten it several years ago and lost the original recipe .

    Reply

  21. 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.

    Reply

  22. I bought the pizelle maker iron long time ago and had never used it until today I tried your recipe. I didn’t use the recipe for the manual because I don’t know whether I can trust anyone else other than you. They turned out just what I’ve been craving for. Good by itself and also perfect for sorbet. Now I can enjoy them anytime I want. Hugs!

    Reply

  23. 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.

    Reply

    1. Hi Arthur,
      actually, this is what really helps here, the questions are common to other bold bakers, so the answers are found here. I get great tips and hints here too from you guys, and that too is a big help, particularly when it comes to different regions of the world, traditions. cultural issues etc. Very interesting to me.
      Thank you for your kind words,
      Gemma 🙂

      Reply

  24. 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

    Reply

    1. Hi there,
      if you are using the mold you just slightly soften it and pack it in. Do not melt it, just get it slightly soft so that you can mold it, then back in the freezer.
      I hope you enjoy this!
      Gemma 🙂

      Reply

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

    Reply

  27. 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! 🙂

    Reply

    1. Oh Austin, I’m really sorry to hear that.

      I honestly have no idea why they wouldn’t crisp because that is the characteristic of the batter.

      Any chance you live in a humid climate? or was it humid the day you made them.

      Best,
      Gemma.

      Reply

      1. Hello! I made the recipe and mine are also sticky and not crispy (but still delicious!) is there anything I can do to make them crispy? I live in a hot and humid environment 🙂 Thanks!

        Reply

        1. Hi Caro, a hot pan really is key here. Humidity is the enemy here in keeping them crispy. So make sure to store them in an airtight container. I hope this helps you there, Gemma

          Reply

  28. 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.

    Reply

      1. Hi,

        maybe you can use a flax egg but I’m not 100% sure that will work. I get asked this a lot but haven’t heard of anyone having suggest.

        Sorry if that’s not much help 🙁
        Gemma.

        Reply

  29. 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!

    Reply

    1. Hi Ashley,
      full-fat milk is 3.5% fat content in general. I think you will manage this recipe well with the 2%. You may need a little less, add it gradually,
      Gemma 🙂

      Reply

  30. 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 inside of the cone with melted sugarfree chocolate once they cool. No leaks, more flavor and protects the cone from getting soft.

    Reply

  31. Fantastic recipe.. made ice cream with my kids, didnt have a waffle cone maker… found this website and about 20 min later delicious waffle cones.. very impressed

    Reply

  36. I .she the 2 ingredient vanilla ice cream today and it worked out perfectly delicious. Next up , tomorrow I’m going to try the cone mixture to see how they turn out. I’m thinking I might just lay them over a bowl to make “waffle” cups for sundaes. Glad I ccameacrosx your website.

    Thanks

    Reply

      1. I have tried to make the cones several times but could not get it despite following your steps it remain hard difficult to form a cone

        Reply

  38. Could your recipe be adapted to use almond flour or a mix of regular and almond flour?
    When I was a kid in S E Asia, there was a Chinese restaurant that sold off their freezer ice cream sandwiches that were two wafers shaped like two shallow custard cups holding ice cream in the middle. This was ideal for the hot weather, and for keeping drips contained.
    Our family would buy a bag of a dozen and keep them in our freezer where they stayed delicious for the week.
    I find our American ice cream sandwiches awkward to eat, and only work for Americans who take two bites out of their ice cream sandwiches. This habit is not healthy and not relishing.

    Reply

    1. Hi,

      I’m honestly not sure if you can add almond flour or not because I haven’t tried it. You could try 1/2 almond and 1/2 white flour and see if it works.

      Best,
      Gemma.

      Reply

  39. Wow. Lovely homemade cones. Will try them out. One easy tip. Instead of using the spatula, how about using a steel or aluminium cup or glass with a little broad bottom. Use this to spread the batter round. We use this method to make dosas.

    Reply

    1. Hi Cassie,
      Yes, you certainly may. Egg whites are a great ingredient. If you have some leftover you can freeze them, and use after defrosting. They really are versatile!
      thank you for being in touch,
      Gemma 🙂

      Reply

  42. 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 ????????????.

    Reply

  43. 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.

    Reply

    1. 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.

      Reply

  45. Hi Gemma,

    First of thanks for the videos…they have inspired me so much, must have tried almost 9-10 recipes of yours…I tried making these ice cream cones today…even though they turned out perfect I did face a bit of trouble in its uniformity in the sense the first cone was completely different in color than the 3 and fourth cone…Also what do I do if the pan gets too hot..

    Reply

    1. Hi Ankita,

      Thank you so much for your lovely message. I’m thrilled you like my recipes.

      So there is a rule in baking and that is the first try ALWAYS comes out different. Just like making crepes, the first is the practice one. Cook on a med/low pan and just make sure you control the heat. Don’t be afraid to stop and let the pan cool if it gets too hot. When cooking on the stove control is very important.

      Gemma.

      Reply

  46. Hi Gemma,
    I wanted to make some small cones for ice cream cone cake pops, so should I cook the batter for four minutes or less, if I use 1/2 tablespoon of batter per cone?

    Reply

  48. I saw your egg substitution chart. But can you please tell me which is right for egg whites in this recipe?
    Because it is written for cakes, brownies and cookies.
    Please tell….

    Reply

    1. Hi there,
      I did not try this! I would need to run a test on this to be sure, and I do not like to put you wrong, but I think I would try a flax egg, or aquafaba.
      If you do not know what this is then you need to do your research, today! It will be a great addition to your repertoire!
      Gemma 🙂

      Reply

  49. Hi Gemma
    Great recipe. I want to try it. But I can’t use egg white as I’m vegetarian. But I found on Wikihow that you can substitute Agar powder for egg whites. It is written that to replace one egg, mix 1 tbsp agar powder in 1 tbsp water then vigorously whip the mixture, then put it in the refrigerator to chill. Once the mixture is cool, take ot out and whip it a second time. And It is written that it should perform the same function as egg whites and won’t even alter the taste or colour.
    So what do you think?
    Will it work?
    Is this substitute right for your recipe?

    Reply

    1. Good question Smriti,
      I do know of this technique, but I am not sure about it for this recipe. Really what they are saying is that this is a gelatinous substance, and it is! I think I like either a flax egg, or aquafaba for this, I do not know for sure as I have not tried it. If you try it please let me know!
      Gemma 🙂

      Reply

  50. Hi Gemma, these ice cream cones look amazing and I’m going to make them this weekend. I have a block of organic dark chocolate in the kitchen that I imagine will go nicely melted onto these cones. Thanks for all your recipes, they’re awesome 🙂

    Reply

    2. I made this but my batter was thick and hard to spread. What should I do?( I used gluted free flour so that might be why it was so thick)

      Reply

      1. Hi there,
        Yes! I really do not know how to rescue this. If the gf flour has coconut flour as an element, this is really absorbent, and will need more liquid ingredients.
        I am sorry, not sure about this one!
        Gemma 🙂

        Reply

  51. I know this is an old post but I just found it when looking for a good homemade waffle cone recipe and based on the star ratings yours was the best one on the first page of google results so I decided it would be the one the try. I only keep unsweetened almond milk on hand so didn’t have whole milk to use. After measuring two tablespoons of the almond milk into my bowl, I remembered I do have heavy cream so used that for the third tablespoon, figuring it would kind of balance things out a bit. I used my electric krumkake iron to bake them, with the temperature setting at 3 and let them go for a bit extra once the ready light came on for a full cook time of about two and a half to three minutes. They turned out perfectly! Now if I actually had some ice cream to go with them… lol But they are delicious on their own as “cookies”. ????

    Reply

    1. Hi Leah,
      Well done you. This is a tricky thing, and you got it just right. Now you need to get the ingredients for the no churn ice cream, and you are laughing!
      Gemma 🙂

      Reply

  52. My attempt was a disaster I’m afraid. I’m sure it will come with practice though and a new pan. I’ve had a better result with the ice cream though and looking forward to trying the other flavours. Thank you for this great site.

    Reply

    1. Ah Paula, I am really sorry to hear this. This is a tender thing, not the most robust, or easiest thing to make. Do try it again though, it is good when it is right.
      I am happy that you are with us,
      Gemma 🙂

      Reply

  53. Hey Gemma,
    What modifications would have to be made in case we are using some other millet flour in the recipe or If we want to make it gluten free?

    Required urgently.
    Thank u

    Reply

    1. Hi there,
      I cannot recommend using any other flour for this recipe. It is a delicate thing, it needs a flour which has some gluten, and I think millet flour is too coarse for this purpose. You could try a cut down sample of this recipe, this is the only way you will know!
      Gemma 🙂

      Reply

  54. Hey Gemma,
    I tried your soft serve ice cream before and it was amazing! I have an upcoming project and I would like to make these cones and the soft serve ice cream, I was wondering if you would have the nutritional information for these?
    Thank you for all these amazing recipes!
    Love from Singapore, Celine

    Reply

    1. Hi Celine,
      I did not work this out. I am not at my desk for a few days, and I am busy with something else, so will not find the time to do this for you for a few days.
      Try to do this yourself, there are ways online!
      Gemma 🙂

      Reply

  55. the cones I make are similar, only called Krum Kakka after the Scandinavian tradition (I’m Welsh and Danish).But to roll my cones, I invested in an inexpensive wooden (or metal if preferred) cone roller. They are inexpensive. about 9 or 10 Canadian dollars via AMAZON.CA or whatever country signature. Also, my fingertips are very sensitive to heat of any kind, so I put my baked flat cone onto a double sheet of parchment paper, insert the cone roller, and then roll the cone…
    And MY finger tips don’t get burned.. also I vary the flavouring vanilla, lemon, cardamon, almond(the favourite), also nutmeg (for the daring!) and cinnamon, peppermint, etc… It just makes the ice cream flavour take on an additional treat.. sort of like doubling the taste without any fuss. Some times, for the children, I sprinkle a little powdered sugar on the warm cones.. and shake off the excess. Just for presentation, not especially for taste.. Kids love it messy.

    Reply

    1. Hi Sandra, this is a great heritage you have! lovely people on both sides, now in canada, and a great name too!
      This is a lovely suggestion, thank you. I hope other bold bakers will enjoy reading this, I certainly did, thank you,
      Gemma 🙂

      Reply

  57. Hi.
    Tried this recipe and instead of batter, got dough instead. Then realized ⅔ cup flour can’t be 150g, it is ≈ 80g. Just wanted to let you know and didn’t want leave name and email.
    ~ Blessings

    Reply

  58. Tks so much Gemma ……as I am a vegetarian I don’t use eggs ….I was really in search of something that would perfectly go with the recipe….my first trial I tried with apple sauce and I was soo so upset and u know we bold bakers don’t quit….and next time I tried using aquafaba ….OMG it turned best and tasted fab….tks so much….keep surprising…. Love from India??????

    Reply

  59. hi gemma
    i’m a newbie here. your recipes are fantastic. so i tried to made these cones, and i did it. it’s crispy and it’s smells good. but when it’s getting cool it’s also started to soft in 15 or 20 minutes. can you give me a solution?
    thank you 🙂

    Reply

  60. Hi Gemma, i love all your recipes. They’re just amazing n i make sure i dont miss out on any. I tried to make ice cream cones using your recipe. Followed as per the instructions but then i had a problem of too many bubbles coming after spreading out the batter on the non stick. Any solution to this? Is it because of the pan ? If so let me know. I dont want to give up on this. Thanks!!

    Reply

    1. Hi Jonelle,

      so sorry for my late reply. I am really stumped about the bubbles. I haven’t seen that before. If you mean air bubbles then I would say be careful not to over mix the batter because that incorporates bubbles. Just a light mixing is all it needs.

      Apologies again for my late reply and I’m glad to have you as part of the community.

      Best,
      Gemma.

      Reply

    1. Hi Steven,
      Cup measurements are funny things, the weight of the substance changes according to the ingredient, for instance i cup ap-flour = 150g = 5 oz.
      1 cup cocoa powder = 120g = 4oz. Think about it! it is about volume. You need to choose your method of measurement and trust it to be right,
      Gemma 🙂

      Reply

      1. I think the point is the recipe looks like it needs to be edited to show 2/3 c of flour is approximately 100g instead of 150. I tried this with the 150 grams because I was trying my best to be exact and it was too much. It was still delicious, but I’m sure it could have been better!

        Reply

  63. HI GEMMA

    I am a new to your youtube channel and website and after watching one video i subscribed right away.I made the very easy and delicious desert tacos and they were scumsious. I love all your recipes and hope to see more soon.

    ps waffles is just like my puppy!!Waffles is adorable!!!!!

    Reply

  64. Hello Dear
    Gemma Stafford

    I am a beginner at your website.
    I love to learn cooking. Thanks God I found your site. The method for cones baking is very simple & interesting. Do you cook Asian foods? Like Biryani, Karahi Chicken rice etc?
    Thank you for the video.

    Reply

    1. Hi there,
      Welcome to our site, I am happy to have you with us. I specialize in baking. A large part of my training was in pastry. I am a trained chef, so I can turn my hand to lots of recipes, and will probably extend my range in time to come. I love Indian/Asian food and have been trying to perfect some recipes at home. Stay tuned for lots to come,
      Gemma 🙂

      Reply

  65. Wow !!! Its looks delicious and sooooo yummy !! I love all your recipes . Can’t wait to try it , can u make something easy and quick microwave recipes from my son …

    Reply

  66. Hi.
    I was wondering how you can get the batter so thin and how do you mold them in to triangles when they’re so hot ?

    – Sindri

    Reply

    1. Follow the exact method and measurements of ingredients I’ve posted here. As soon as the cones are cooked and removed from the pan they start to cool, fast. So they are not very hot while you are molding them. Hope this helps.

      Reply

  67. Thx so much Gemma for the ausome recipe !!the were sooooo delicious !!!! Burnt my hands doing so though so is there any other solution or will I just go threw it to get the cones ???? Thx Aisling #biggerbolderbaking !! #loveyousomuch !!!!!!!!

    Reply

  70. Hi, I love your recipies. Can you make something with mangos, actually my father brought a carton of mangos this summer. And I love eating mango.

    Reply

  74. Thank you I always bake for my family and friends and this is perfect for this summer I have used your recipe for fudge brownies and your brownies in a crock pot and they both turned out amazing so thank you and I will continue using your recipes because they’re fun easy and delicious

    Reply

  75. Hey! I tried this recipe. The cones were great and crunchy for the first half hour. But when I went on to use the chocolate and sprinkles, I noticed that they became soggy.
    Any idea why? Can I fix these?

    Reply

    1. Hi Sarandha,

      Sorry for my late reply. So soft after 12-24 hours is normal but not in the first half hour. The only thing I can think of is the more color and ‘baked’ they get the crisper the stay. I hope that makes sense and helps.

      Best,
      Gemma.

      Reply

  76. You never fail to amaze us Gemma!
    I have made these today, some turned out crunchy, others didn’t. So, can I place them in the freezer for a while to harden?

    Reply

    1. Thanks for your question, Ned. These cones will get harder and crunchier as they cool. If some of them do not, that means they are under cooked. Hope this helps 🙂

      Reply

  77. Hey Gemma. These came out great! The only issue I had was that they weren’t on solid golden brown but rather a weird pancake look. What did I do wrong? Was it the pan or heat?

    Reply

    1. Hi there Christian,
      did you use a dry pan? this is important for this recipe. Otherwise the thickness of the batter may have been a bit off. That is my best guess!
      Gemma 🙂

      Reply

  78. Hi Gemma!

    Thank you very much for sharing this recipe. I have been searching so many websites for a cone recipe and i finally managed to get one. It was a great success and my family love it. Once again thanks!!!

    Reply

  79. Gemma is there any way to make these very small sized sprinkles at home??????? I tried your sprinkle recipe but they are a bit large in size…… is there any way to make these sprinkles because i am unable to find them in market.

    Reply

    1. Hi Mashal,
      Yes, the dry ice will only be available to some of our bold bakers! it is a pity, because it is fun.
      The small sprinkles would be a challenge, perhaps using a grater would do it, but I have never done this, I am lucky to be able to find these easily. I do hope you come up with a solution to suit your needs,
      Gemma 🙂

      Reply

  85. Hi gemma
    Your recipe is great but is there any need to grease pan so that the cake batter might not stick.
    Thanks for the recipe gemma

    Reply

  86. Hi gemma,
    Your cone recipe is great but is there any need to grease the pan so that the cone batter might not stick.
    Thanks for the recipe

    Reply

    2. Hi Romesa,
      No! do not grease the pan. The pan does need to be a good, non worn, non stick pan. If you grease it the cones will be greasy, it is a very light batter,
      Gemma 🙂

      Reply

    3. These turned out great. I had to make a couple before I got them just right. Low heat until a nice golden brown makes them really crispy. I also used tin foil formed into a cone the hold the shape until they cooled.

      Reply

      1. Hi Chantel, well done you. Baking is all about taking notice of what is happening through the process, and learning from it. That is how you become a really great cook! Good job 🙂
        Gemma 🙂

        Reply

  88. I made these tonight, they turned out tasty and crunchy as they should. I dipped them in chocolate and put my homemade red velvet ice cream in them. Thank you for showing us how to do it without any special equipment, you make me look like a cooking star!

    Reply

  89. Thankyou so much Gemma for the recipe. I made your Nutella icecream and the cones it worked out so good. I didn’t had any egg whites so I added the buttermilk it tasted so good????

    Reply

  90. Hi gemma, thank you so much for this recipe! I was waiting for it for long . Can I use a non-stick pan to make the cones?

    Reply

  91. Hi Gemma! Thanks for sharing so many great recipes. I will make these ice cream cones for my family. I love baking very much. I learned so many things from reading and watching YouTube. Specially when I see your channel, I was attractive to watch everyday 🙂
    Thank you!!!!!!

    Reply

    1. I’m really happy Jessica that you like these cones. Thank you for being part of the community. Make sure you share your photos on the website when you bake something.

      Best,
      Gemma.

      Reply

  93. thankx for the recipe.
    i had searched the whole net finding a ice cream cone recipe but the ingredients were not available over here. in ur recipe the ingredients are simple. So, THANKU!!

    Reply

      1. Hi Gemma, since Fathers day is this sundayI wanted to make him a fruit tart. Can you have a recipe for that because that is one of his favorite desserts and I could always trust you in recipes. So can you please make a fruit tart?!?!?!?

        Reply

        1. Hi there,
          I do not have a recipe for fruit tart on the website, my recipes are planned some time in advance. Do check out other options here, such as the strawberry cheesecake, which is no bake and delicious,
          Gemma 🙂

          Reply

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About Us

Meet Gemma

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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