Homemade Ice Cream Cones

Homemade Ice Cream Cones

11 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Mal
Recipe by  Mal

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 cones

Directions

  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.

Share It

Reviews (11)

Rate This Recipe
MrsSpice
68

MrsSpice

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 browned evenly. It must get brown in order to dry hard. Flip it and press down on it again until it's nice and brown on both sides. Then, either shape it into a cone or put in in a small bowl so it's like a little cup. This was a fun recipe Thanx!

ByMarce
41

ByMarce

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 browning faster. They must be shaped quickly so they don't crack in the process.

Rachel M.
34

Rachel M.

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). I'm probably going to experiment a little bit to see if I can get a more consistent product. The taste is great, but I'd like to make the texture perfect too. Because I burned the first one, I turned the heat way down. I have an electric range, though, and it can be difficult to get good control. I ended up keeping the heat just a bit below medium to keep mine from burning, but they were still soft. I'll post again if I can get this to be perfect. Worth it, though; very tasty (even if a little greasy). My kids loved them.

More Reviews

Similar Recipes

Peanut Butter Ice Cream Topping
(49)

Peanut Butter Ice Cream Topping

Chocolate Chocolate Chip Sour Cream Pound Cake
(16)

Chocolate Chocolate Chip Sour Cream Pound Cake

Ice Cream Muffins
(13)

Ice Cream Muffins

Crispy Rice Caramel Ice Cream Dessert
(11)

Crispy Rice Caramel Ice Cream Dessert

Chocolate-Hazelnut Soy Ice Cream
(4)

Chocolate-Hazelnut Soy Ice Cream

How to Make Vanilla Ice Cream
(4)

How to Make Vanilla Ice Cream

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 16.9 g
  • 5%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

How to Make Vanilla Ice Cream

>

next recipe:

Peanut Butter Ice Cream Topping