Hi Bold Bakers! Already have an account? WHY YOU’LL LOVE THIS RECIPE We make our own two-ingredient, No-Machine Ice Cream on Bigger Bolder Baking, so why not make our own homemade ice cream cones to double the deliciousness? No store-bought cones for us, thanks very much. The best thing is that you don’t need any special equipment, such as a waffle cone maker, a cone roller, or a pizzelle roller for this recipe. You’ll be enjoying a completely homemade ice cream treat in no time! The cones are made with a vanilla batter that can be mixed by hand and cooked off straight away. This cannot be easier. Or make your batter in advance so that when you’re ready for your ice cream, you can cook off your cones at your leisure. They taste far superior to the average sugar cone and smell heavenly. You know when you walk by a Ben & Jerry’s Ice Cream Shop and catch the scent of waffle cones cooking? Well, imagine your own kitchen smelling like that…it’s the stuff that dreams are made of. 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. IMPORTANT NOTE: This recipe was updated and improved on 5/10/2023 to include additional step-by-step photography, answers to the most frequently asked questions, and Pro Chef Tips.”
Table of Contents
What are Homemade Ice Cream Cones?
An ice cream cone is an edible cone-shaped or cup-shaped pastry vessel to hold ice cream.
An edible ice cream vessel shaped like a cup was invented in 1896 by Italo Marchioni, who had immigrated from Italy to New York. But actual ice cream cones became a new food sensation at the 1904 World’s Fair in St. Louis. When an ice cream stand ran out of dishes, a nearby pastry vendor, Ernest A. Hamwi, rolled one of his thin, waffled pastry confections into a cone and offered it to the ice cream stand owner, who filled it, served it, and one of our favorite desserts was born.
Tools You Need
Measuring cups and measuring spoons Mixing bowl Whisk Nonstick skillet or griddle Thin metal spatula Wire rack Parchment paper
Ingredients for Homemade Ice Cream Cones and Why
Flour: All-Purpose (aka regular) flour has a protein content of around 11%, so it gives structure to your ice cream cones without making them too chewy. Egg whites: Using just egg whites gives the cones an airiness and crispness. Granulated (aka white sugar/caster) sugar: White sugar is perfect for this recipe because it has less moisture than brown sugar. White sugar caramelizes faster and gives the ice cream cones their crispier consistency. Salt: A pinch of salt enhances the caramel-sweetness of the cones. Whole milk: Whole milk adds the right amount of richness and flavor to the batter. Vanilla extract: Vanilla works as a seasoning to bring out the flavor of the other ingredients. You can use my homemade extract recipe to make good-quality vanilla extract at a fraction of the cost of store-bought. Butter: Butter contains around 80% milk fat, which adds richness to the cones and contributes to their crispness. Salted butter adds extra flavor and is what I always use, but unsalted butter works too. Semisweet Chocolate, sprinkles, and nuts: these add-ons give your cones flavor and texture and make them look extra festive. Go bold and make sprinkles yourself using my How to Make Sprinkles recipe!
How to Make Homemade Ice Cream Cones
Make the Ice Cream Cone Batter:
Cook the Ice Cream Cone Batter:
Shape the Cones
Can I Make Homemade Ice Cream Cones in Advance?
You can make the batter in advance and keep it in the refrigerator for up to five days. After the cones are made, they are best eaten the same day, but they’ll keep in an airtight container for up to two days.
Can I Make Egg-Free Homemade Ice Cream Cones?
You can try flax eggs or cornstarch as a substitute from my guide of 12 Best Egg Substitutes for Baking Recipes & How to Use Them.
How do I keep my Homemade Ice Cream Cones from becoming sticky and soft? How do you store ice cream cones?
Once they’re off the heat, humidity is the enemy here in keeping them crispy.
What can I dip my chocolate-covered cone in if I can’t eat nuts and don’t want sprinkles?
To get the same kind of crunch, you can also use crushed hard pretzels or chocolate bits.
Gemma’s Pro Chef Tips
More Ice Cream Treats to Enjoy
Mochi Ice Cream Homemade Soft Serve Ice Cream (No Machine) Ube Ice Cream Homemade Vanilla Ice Cream Homemade Chocolate Ice Cream
GET 50+ ICE CREAM RECIPES!
Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!
IMPORTANT NOTE: This recipe was updated and improved on 5/10/2023 to include additional step-by-step photography, answers to the most frequently asked questions, and Pro Chef Tips.”
