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    Home > Blog > Quick & Easy > Homemade Ice Cream Cones

    Homemade Ice Cream Cones

    by Jenny Park · Published: Aug 1, 2013 · Modified: Aug 11, 2022

    Jump to Recipe

    A close up of homemade ice cream cones on a marble countertop.A few finished and unfinished stove top sugar cones with a cone roller.A close up of homemade waffle cones and a cone roller.Homemade waffle cone with a hand dipping the tip in a bowl of chocolate.Today we have two super simple recipes for homemade ice cream cones! I love a good waffle and sugar cone, but it’s hardly difficult to make at home. If I’m feeling particularly lazy, I’ll put the freshly baked/pressed discs into cupcake tin holes to make ice cream cone bowls. A few things to know about making your own ice cream cones, for the waffle cone recipe you’ll need a waffle cone maker…if you don’t have one no worries, you can make the sugar cone recipe which is super tasty!

    For the sugar cones, I’ve created a stovetop version. You can totally bake these if you’re more familiar and comfortable with that method (350°F for 5 to 7 minutes), but I have found that the cones cook more evenly and stiffen better when cooked on stovetop. I’m not going to lie, although the recipe and method is easy, you need a bit of patience to make your own ice cream cones as you need to make them one by one because they harden super fast. The towel you lay the hot discs onto is super important as you’ll burn you hand pretty bad if you don’t use it to help you roll the cones. One last important tidbit of information is that it’s important for the skillet to be cooled each time you add the sticky batter to allow it to spread easily and evenly. Oh! I Lied! There’s one last super important thing about making your own cones, dipping them in chocolate after they cool. This will totally help prevent major drippage once your ice cream begins to melt.

    If you’re feeling a little adventurous and up for the task I recommend making these homemade ice cream cones. They’re really delicious and you’ll feel completely accomplished after you do! Xx, Jenny

    Here are the tools we like for this recipe. Usually the waffle cone iron comes with the plastic waffle cone mold like the one we use in the pictures. The smaller metal one we use is the same size as the wood cone mold lined below.

    A waffle cone maker.
    Waffle Cone Maker

    A sugar cone pizzelle mold.
    Sugar Cone Pizzelle Mold

    Other yummy ice cream recipes you might like:

    A close up of chocolate tacos.
    Mini Choco Tacos
    A close up of a pile of brown butter ice cream sandwiches.
    Brown Butter Ice Cream Sandwiches

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    A close up of homemade ice cream cones on a marble countertop.

    Homemade Ice Cream Cones

    4.91 from 10 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 14

      EQUIPMENT  

    • cone rollers
    • waffle cone maker

      INGREDIENTS  

    stovetop sugar cones

    • 2 large egg whites
    • ½ cup superfine sugar
    • 3 tablespoons whole milk
    • ½ teaspoon vanilla extract
    • pinch salt
    • ⅔ cup all purpose flour
    • 2 tablespoons unsalted butter, melted

    waffle cones

    • 1 egg
    • 1 egg white
    • ¼ teaspoon salt
    • ¼ cup plus 1 tablespoon superfine sugar
    • ½ cup plus 2 tablespoons all purpose flour
    • ¼ cup (1/2 stick) unsalted butter, melted
    • 2 tablespoons whole milk
    • 1 teaspoon vanilla extract

    for dipping

    • melted semisweet or dark chocolate

      INSTRUCTIONS  

     Stovetop sugar cones

    • 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.
    • Lightly spray a nonstick skillet with a small amount of cooking spray. Pour 2 ½ tablespoons batter into the cold skillet and spread into a thin even layer.
    • 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.
    • Quickly lay sugar disc onto a clean towel and top with cone roller.
    • Using towel and cone roller, roll sugar disc 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). Cool skillet and repeat until all batter has been used.
    • Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens. Carefully store in an airtight container for up to three days.

    Waffle cones

    • Pour all ingredients into a mixing bowl and whisk together until no lumps remain. Allow mixture to sit for 5 minutes.
    • Heat waffle cone maker to desired settings.
    • Pour 3 to 3 ½ tablespoons batter into the center of the waffle cone maker and gently press lid closed, completely. Cook waffle cones for 4 to 4 minutes or until golden brown.
    • Quickly lay waffle disc onto a clean towel and top with cone roller. Using towel and cone roller, roll waffle disc 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). Cool skillet and repeat until all batter has been used.
    • Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens. Carefully store in an airtight container for up to three days.

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    August 1, 2013 / 54 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    August 1, 2013 / 54 Comments

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    1. M

      November 20, 2022 at 4:10 am

      Is it possible to rather use brown sugar? It’s more gentle on my IBS.

      Reply
      • Jenny Park

        November 20, 2022 at 6:47 pm

        Hm, i haven’t tried it before, but i don’t see it being a problem to swap in brown sugar for this recipe

        Reply
    2. Fernanda

      October 05, 2021 at 3:51 pm

      Do you happen to know how many calories this recipe includes?

      Reply
    3. Pam

      May 19, 2021 at 6:16 pm

      4 stars
      I have a waffle bowl maker. Could I still use the recipe for the waffle cone for my waffle bowl maker? Also, can you make batter ahead of time and use when needed?

      Reply
      • Jenny Park

        May 20, 2021 at 12:50 pm

        Yes, you may just need to adjust the amount of batter you use for each bowl. The batter can also be made up to 3 days ahead of time and stored in an airtight container, in the refrigerator.

        Reply
        • Ruthy

          July 31, 2022 at 5:37 pm

          Hi Jenny Park, Can you let me know what to do when you take it out of the refrigerator? Do you need to wait a while? Add additional liquid? Thanks for your guidance. <3

          Reply
          • Jenny Park

            August 11, 2022 at 11:32 am

            Hi Ruthy! If you’re using a waffle cone maker, there’s no need to wait or add additional liquid to the batter. The same applies to the stovetop version, unless you find your batter has thickened to the point of making it difficult to handle (spread). If that’s the case, you can add an additional 1-2 tablespoons of milk or water to the batter or until you have a consistency that’s easily poured and spreadable. Hope this helps!

            Reply
            • Ruthy

              August 17, 2022 at 1:17 pm

              Hi Jenny Park, Thanks so much for responding. The waffle cone recipe I used wasn’t yours and I had no success with it. I came to your blog searching for a solution, so thanks to your guidance, I will try your recipe next. There are a number of differences with your recipe including that yours used superfine sugar and not icing sugar, so that could be the key to success. I’m hopeful!! Thanks once again.

    4. Swade Adday

      July 09, 2020 at 2:23 am

      5 stars
      Just Stop buying from store because I already learnt from this recipe. Thanks a lot

      Reply
    5. Jack

      June 11, 2020 at 2:37 am

      5 stars
      I like the waffle cone

      Reply
    6. Gerard

      September 18, 2019 at 10:20 pm

      Just came across this; really clever. Would love to kick the habit of buying them in store, haha – thanks for the recipe!

      Reply
    7. Tanya

      January 04, 2019 at 3:22 pm

      Unfortunately something is wrong with the recipe. I followed this recipe using my waffle maker and it didn’t turn out was more like a thick tortilla and batter was too thick. Nothing like the picture. There’s something missing!?

      Reply
      • Jenny Park

        January 04, 2019 at 3:25 pm

        Yea, you shouldn’t use a waffle maker for this bc the grooves are way too deep! Unfortunately it needs to specifically be a waffle CONE maker. Since we know not everyone has one, we gave stovetop directions, so you can still make homemade cones! :)

        Reply
    8. Liz

      September 09, 2018 at 3:08 pm

      This recipe sounds wonderful, however will they remain crispy for a few days?

      Reply
      • Jenny Park

        September 11, 2018 at 7:23 am

        Yes, if stored in an airtight container and stored in a cool, dry place

        Reply
    9. Carolyn

      July 31, 2018 at 12:10 am

      Can these be made with gluten free flour and dairy free margarine?

      Reply
      • Jenny Park

        August 02, 2018 at 1:27 pm

        I’m actually not too sure bc i haven’t tried a version with those ingredients. Sorry about that!

        Reply
    10. Chris Ender

      May 03, 2018 at 12:21 am

      Nice cones. I will try some of them out myself.

      Reply
    11. Jenna F.

      June 26, 2017 at 2:39 am

      Honestly, it looks fabulous. I’ll surely try your way to make these cones.

      Reply
    12. Rimma

      February 20, 2017 at 12:30 pm

      Hi, Jenny,
      Can the recipe for sugar cones be used in a waffle cone maker also?

      Reply
      • Jenny Park

        February 27, 2017 at 9:55 am

        Honestly, I’ve never tried it so I’m not sure. There’s more sugar in that version and I’m not sure if that would effect the cooking/pressing at all? (Since you have a bit more control stovetop)

        Reply
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