Waffle cones are simple to make and although they are prettier when they’re made with a waffle cone iron, it’s not necessary to have one.
Before we get started making our delicious homemade waffle cones, you’ll need a few supplies, including a cone roller. If you don’t plan on making a lot of waffle cones or sugar cones than you likely don’t want to invest in a cone roller, we recommend making your own.
The easiest way to do this is to make your own “cone shape” with a piece of poster board or cardstock and a bit of aluminum foil.
Cut out a 10″ circle from a sheet of poster board and then cut the circle into quarters. Bring the two straight sides together, forming a cone and fasten with tape to hold. Any kind of tape will do, it won’ t matter because it’s going to be covered with foil in a moment. We don’t recommend using glue.
Next, wrap it completely with aluminum foil, try to keep the foil as smooth as possible. This ensures that the cones will maintain their shape and also release easier from the form once they’ve cooled. This single 10″ form will make 4 cones. Repeat as needed.
Original recipe makes 8 cones
1/2 cup white sugar
1/4 cup butter, melted and cooled
3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed
In a large bowl whisk eggs & sugar until frothy. Whisk in the melted (but cooled) butter, milk, and vanilla. Sprinkle the salt over the top and then lightly sprinkle in the flour, whisking until the batter is smooth and fairly thin.
If you have a waffle cone iron, great, if not, here’s how to make your own without it.
Brush a regular waffle iron, small skillet or a griddle lightly with oil and heat to medium.
Pour 2-3 Tablespoons of batter onto the hot skillet (pour in ONE spot) and it will spread evenly all by itself, if it’s not quite thin enough for your liking, you can spread it out with a small offset spatula. For a regular sized cone, you want to form 5″ circles.
Cook until the underside of the cone is golden brown, then flip it. Remove it from the pan and immediately form it into a cone while it’s hot.
How to Form the Cone
Place the cone roller about a third of the way into the cone, making sure the tip of the cone form is approximately 1/4″ away from edge and begin tightly rolling the cone. Make sure the tip seals as you start rolling. The reason you keep the cone form tip away from the edge is to ensure a tight seal so the ice cream doesn’t drip out the bottom of the cone. You’ll need to work quickly as the cones cool fast!
Press the end and edges gently to seal.
If you want to make your cones “drip free” melt a bit of chocolate and pour it into the bottom of the cone and let it harden. This will keep your ice cream cone bottom from dripping before you get a chance to finish your cone. A miniature marshmallow dropped into the bottom of the cone works well too.
If you’re using a regular waffle maker, you’ll use considerably less batter than if you were preparing an actual waffle, be sure to grease the waffle maker well and use the medium darkness setting. If you’d like to form waffle bowls, flip a couple of small bowls over and cover them with aluminum foil. As soon as the waffle cone is done, place them over the inverted bowls and form them to the foil, allow them to cool completely before removing.
Now that you have your yummy homemade cones.. here are a few delicious ice cream recipes to go in them:
- Butter Pecan Ice Cream
- Cookies & Cream Ice Cream
- Copycat Ben & Jerry’s Orange Cream Dream
- Copycat Ben & Jerry’s Oreo Mint
- Copycat Magic Shell Ice Cream Topping
- Creamy Chocolate Swirl Ice Cream
- Heath Bar Crunch Ice Cream
- Kool Aid Sherbet
- Peanut Butter Ice Cream
- Pumpkin Pie Ice Cream
- Vanilla Ice Cream
- Vietnamese Coffee Ice Cream
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