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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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4.42 from 68 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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156 Comments

Write a Comment and Review

  1. RF74 on August 24, 2019 at 2:36 am

    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!

    • Gemma Stafford on August 24, 2019 at 8:57 am

      Thanks so much. Really glad you liked this recipe. 🙂

  2. Arthur W Hovey on July 13, 2019 at 1:55 pm

    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.

    • Gemma Stafford on July 14, 2019 at 3:07 am

      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 🙂

  3. Zoya on July 12, 2019 at 12:33 am

    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

    • Gemma Stafford on July 14, 2019 at 1:32 am

      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 🙂

  4. Zoya on July 11, 2019 at 9:51 am

    Gemma can I use oil instead of butter ?

    • Gemma Stafford on July 11, 2019 at 2:19 pm

      Hi Zoya. It should work, but it will affect the overall taste of the cone. Butter will give a taste that oil will not. Gemma

  5. Wayan beli arta on May 7, 2019 at 8:04 pm

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

    • Gemma Stafford on May 8, 2019 at 10:42 pm

      Hi,

      So they are best eaten in 24 hours but they will be ok for 2 days in an airtight container at room temperature.

      best,
      Gemma.

  6. Austin on May 3, 2019 at 1:03 pm

    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! 🙂

    • Gemma Stafford on May 9, 2019 at 6:16 pm

      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.

  7. Finn on April 27, 2019 at 1:54 am

    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.

    • Gemma Stafford on April 27, 2019 at 3:24 am

      Hi Finn,
      thank you for this input, I guess this is another way to do it, I will try it when I get a moment,
      Gemma 🙂

    • Niru on April 30, 2019 at 5:28 am

      Hi Gemma, can we make it the cones without eggs. Please do share an eggless recipe too

      • Gemma Stafford on April 30, 2019 at 8:34 am

        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.

  8. Ashley on April 19, 2019 at 2:01 pm

    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!

    • Gemma Stafford on April 20, 2019 at 3:58 am

      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 🙂

  9. Lauren on March 2, 2019 at 6:34 pm

    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.

    • Gemma Stafford on March 2, 2019 at 9:47 pm

      WOW, great job and great tips, thank you for sharing! Enjoy these 😀

  10. Jonna on March 1, 2019 at 7:18 pm

    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

    • Gemma Stafford on March 1, 2019 at 10:39 pm

      I’m delighted to hear that, enjoy!

  11. You know who on January 19, 2019 at 2:53 am

    Cool. This recipe is awesome . Can’t wait to try it❤️

    • Gemma Stafford on January 19, 2019 at 7:59 pm

      I am delighted to hear that, thank you!

  12. 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.

  13. 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.

  14. 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 🙂

  15. 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.

      • Habibat Adedoyin on August 13, 2019 at 11:02 pm

        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

        • Gemma Stafford on August 16, 2019 at 12:41 pm

          I’m sorry to hear that. Spped is really everything when making these cones. Did you watch the video?

          Best,
          Gemma.

  16. 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.

  17. 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.

  18. 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 🙂

  19. 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 🙂

  20. 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 🙂

  21. 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.

  22. 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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