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!
- 2 large egg whites (2 oz/60 g)
- ½ cup (4 oz/115 g) granulated sugar
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch salt
- ⅔ cup (3 ⅓oz/100 g) all-purpose flour, sifted
- 2 tablespoons (1 oz/28 g) butter, melted
- ⅓ cup (2 oz/57 g) semisweet chocolate, melted
- 3 tablespoons sprinkles
- ¼ cup (1¼ oz/35 g) chopped, toasted nuts
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Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Whisk in flour and butter until fully incorporated and batter is smooth.
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Place a nonstick skillet or frying pan on low heat. Pour 1 ½ tablespoons batter onto the warm skillet and spread into a thin, even layer, roughly 6 inches x 6 inches. Move it around fast to get a nice round shape.
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Cook for 3 to 4 minutes or until the underneath is a light golden brown. Flip over and continue to cook for 1 to 2 minutes.
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Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the cone at the top to make it a wider cone. Hold the cone in place for a minute to set and harden before placing down to cool completely. (tip: Shaping the cone must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
Another way to shape the cones is to 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.
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Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
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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.