Homemade Ice Cream Cones Recipes

HOMEMADE ICE CREAM CONES

Steps:

• 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.
• Place a nonstick skillet, cast iron pan or frying pan on low heat.
• 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.
• 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.
• 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)
• 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.
• Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
• 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.

ICE CREAM CONES

Steps:

• In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.
• Whisk in the flour until combined. The batter will look like pancake batter.
• Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.
• If you have a pizzelle/cookie iron, preheat that. If you don't have a pizzelle iron, line 2 baking sheets with parchment paper or a silicone baking mat and preheat the oven to 350F.
• If using the pizzelle iron bake the cookies according to the directions for your model. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.
• If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5-6" circle. Bake one sheet of cookies until golden brown, about 7-8 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)
• Cool completely. Store at room temperature in a tightly covered container.

ITALIAN ICE CREAM CONES

Steps:

• Preheat oven to 300°F In a medium bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
• Grease a nonstick cookie sheet and spread 1 1/2 tablespoon of the batter into a 6 inch circle using a thin, flexible spatula. Dipping the spatula in water first make this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart. Fit as many circles as you can on 1 cookie sheet.
• Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. (*** HINT HERE*** - in case you don't want to go out and buy the cones these can be made into bowl cones simply by picking 4 bowls all the same shape and size, and place the hot cookie over the bottoms of the bowls. The cookies will fall around the sides of the bowls.) Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from from the molds when completely cool.

DRUMSTICK ICE CREAM CONES (COPYCAT) RECIPE

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to ice cream maker and freeze according to instructions.
• Let the ice cream set up and freeze solid overnight.
• Coat the inside of the cone with melted chocolate for more authenticity.
• Scoop some ice cream into a cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in the microwave together in 30-second increments.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into the homemade magic shell and immediately sprinkle with peanuts. The shell will freeze vary quickly.
• Freeze until ready to eat.

ICE CREAM CONE CANNOLI

Steps:

• With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
• Add chips and stir until evenly blended.
• Cover and refrigerate for one hour.
• Spoon mixture into ice cream cones. Add sprinkes and serve.

DRUMSTICK ICE CREAM CONES (COPYCAT)

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to your ice cream maker and freeze according to it's instructions.
• Let the ice cream set up and freeze solid overnight.
• You can also coat the inside of your cone with melted chocolate to be a bit more authentic.
• Scoop some ice cream into your cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in microwave together in 30 second increments.
• You want it barely melted and mixed so it won't take too long to cool down.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into your homemade magic shell and immediately sprinkle with peanuts, the shell will freeze VERY quickly.
• Freeze until you are ready to eat.

ICE CREAM CONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with a silicone baking mat.
• Fold aluminum foil in half and bunch it up to form a solid cone shape with a pointy end and a wider end about the size of an ice cream cone. This will be used to shape the cones when they come out of the oven.
• Whisk egg whites and sugar together in a mixing bowl until mixture is smooth and shiny, about 2 minutes. Add flour, milk, melted butter, water, vanilla, and salt. Whisk together until thoroughly combined.
• Ladle about 1 to 2 tablespoons batter on 1 side of silicone mat on prepared baking sheet. Gently swirl the batter with the back of the ladle outwards to create a fairly thin flat circle 5 or 6 inches in diameter. If necessary, you can use a pastry brush to even the thickness. If batter seems too thin, add a bit more flour. If too thick, more water. Bake in batches, 2 per batch.
• Bake in preheated oven until edges are browned around the outside few inches, about 8 minutes.
• Gently loosen one of the circles. While still hot, place the aluminum foil cone mold on one end and roll the circle into a cone shape, pressing together the pointed bottom to seal it. Place on a cooking rack seam side down. You may need to put the pan back in the oven for a minute to heat the second circle; they need to be hot to wrap around the mold. Repeat for the remaining cones.

HOMEMADE ICE CREAM CONES

Steps:

• 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.
• 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.