Homemade Ice Cream Cones

Homemade Ice Cream Cones

16
Mal 2

"These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven."

Ingredients

40 m {{adjustedServings}} servings 185 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
  2. Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
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Reviews

16
  1. 21 Ratings

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YUM! The first cone I made didn't dry hard, so the next one, I made sure the heat was on medium-low and when the cone was slightly brown, I flipped it and pressed on it with my spatula so it bro...

My whole family enjoyed these cones. Mine turned out crispy. It takes quite a while to get the cones evenly browned. Next time I think I'll try it with a weight or baking them to get even bro...

I had similar problems as other reviewers getting these to firm up. I suspect it has to do with the heat, but that's tricky; too low and it stays soft, too high and it burns (ask me how I know)...