Best Waffle Cones Recipe – How To Make Waffle Cones – Delish

waffle cones

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

Calling all ice cream fanatics! It’s time to take your homemade ice cream game up a notch with perfectly crisp DIY waffle cones. These taste just like your favorite cones from the ice cream parlor, and perhaps best of all, they make your kitchen smell like an ice cream parlor, too. Fill homemade waffle cones with any type of ice cream. May we suggest chocolate ice cream, Oreogasm ice cream, or coconut ice cream? To take it to the next level, top with a big spoonful of caramel sauce.

To make this recipe, you will need a waffle cone maker. (A regular waffle iron will not work to cook waffle cones.) After cooking them, you’ll use a shaping rod to turn the waffle cones into a conical shape. It’s key to work quickly so that the cooked waffle doesn’t become too brittle. If you prefer a waffle cone bowl instead, quickly slide the cooked waffle over an inverted small bowl and press to mold the hot waffle into a bowl shape. Of course, if shaping feels too intimidating, get the hang of the batter first and cut the waffles into triangles or crumble for garnishing sundaes.

Pro tip: For a batter that doesn’t split, make sure the butter and milk are warm.

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Yields: 8

Prep Time: 0 hours 5 mins

Total Time: 0 hours 30 mins

2/3 c.

all-purpose flour

1/2 tsp.

kosher salt

1/2 c.

granulated sugar

2

egg whites

5 tbsp.

melted butter, kept warm

1/4 c.

whole milk, kept warm

1/2 tsp.

pure vanilla extract

Cooking spray

  1. In a large bowl, mix together flour and salt.
  2. In another large bowl, whisk sugar and egg whites until sugar is incorporated. Slowly whisk in the butter, then the milk. Pour into the dry ingredients and stir until fully combined.
  3. Heat waffle-cone iron. Spray with cooking spray and pour 1/4 cup to 1/3 cup batter (depending on iron size) onto iron. Spread the batter thinly using a silicone spatula. Close the lid and cook for 1½ minutes, then lift the lid to check if it’s golden brown. If not, continue cooking for another 1 to 1½ minutes.
  4. Remove the waffle using a silicone spatula and place the waffle on a piece of parchment paper. Place cone shaper on one edge of the waffle and roll the waffle into shape using the parchment paper to help you press the waffle into cone shape. Let stand for 2 minutes until the waffle cone hardens. Remove the shaper and set the cone aside. Repeat with remaining batter.

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scoop of ice cream topped with sprinkles in a homemade waffle cone

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

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