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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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4.35 from 32 votes
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.
Homemade Ice Cream Cones
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Servings: 8 cones
Author: recipe from Spoonforkbacon.com
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
  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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130 Comments

Write a Comment and Review

  1. Shourya Bajpai on October 20, 2018 at 8:27 am

    Substitute of Egg whites?

    • Gemma Stafford on October 21, 2018 at 1:24 pm

      I would recommend flax egg for this one.

      Best,
      Gemma.

  2. Arthur Hovey on September 21, 2018 at 6:00 pm

    This recipe works well for the Norwegian Krumkake maker. THANK-YOU!!!

    • Gemma Stafford on September 21, 2018 at 10:03 pm

      Glad to hear it 🙂

      Best,
      Gemma.

  3. Aline on September 12, 2018 at 6:23 am

    Perfect waffle cone recipe… Thank you..

    • Gemma Stafford on September 13, 2018 at 5:26 am

      Hi Aline,
      Good! I am happy to hear that you like this one,
      Gemma 🙂

  4. Denise Vallee on September 7, 2018 at 4:36 pm

    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

    • Gemma Stafford on September 8, 2018 at 12:33 pm

      I’m thrilled to hear it was a success 🙂

      Best,
      Gemma.

  5. Evie on July 26, 2018 at 7:20 am

    Delicious….
    Ended up eating it just by itself😁

    • Gemma Stafford on July 26, 2018 at 10:04 pm

      Delighted you liked them 🙂

      Best,
      Gemma.

  6. Minlin on July 24, 2018 at 12:39 pm

    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.

    • Gemma Stafford on July 25, 2018 at 4:42 pm

      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.

  7. Espy Rogtao on July 9, 2018 at 9:47 am

    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.

    • Gemma Stafford on July 9, 2018 at 9:35 pm

      That is a really great idea, and probably will work better than what I did.

      Thanks for the great tip,
      Gemma 🙂

  8. Cassie on July 5, 2018 at 10:27 am

    Can you use egg whites out of a carton for this?

    Can’t wait to try!

    • Gemma Stafford on July 5, 2018 at 1:15 pm

      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 🙂

  9. Lauren on June 29, 2018 at 6:00 pm

    Will this work in a waffle bowl maker!

    • Gemma Stafford on June 30, 2018 at 2:23 am

      Hi Lauren,
      I think it will, cannot see why not. I presume it is an upside down form!
      Let me know if you try it,
      Gemma 🙂

  10. 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.

  11. 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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