Ice Cream Cones Recipes

CHOCOLATE TUILE ICE CREAM CONES

Steps:

• Preheat oven to 475 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
• Trace a 5-inch circle onto a large, flexible plastic lid or cutting mat. Using scissors, cut lip from lid. With a utility knife, cut out circle to make a stencil.
• Place stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over stencil; carefully lift up stencil. Transfer to oven and bake for 2 to 3 minutes. Using a spatula, roll circles around a wooden reamer to form a cone; let cool completely. Repeat process to make 16 cones.

PRINCE AND PRINCESS ICE CREAM CONES

Steps:

• Place ice cream scoops and M&M's on a waxed paper-lined baking sheet and freeze until ready to use., Combine frosting and food coloring(s) of your choice. To form the prince's crown, cut off the top ring of the cake cone, discard the bottom of the cone; set aside. Decorate both cones with icing and silver sugar pearls. Wraps strips of air head candies around a skewer to form ribbons on the princess' sugar cone. Secure with frosting., For hair, combine yellow food coloring and coconut. For princess' hair, braid yellow licorice strips into a single long braid. Tie off both ends with green licorice., Remove ice cream from freezer and place each scoop on a serving dish. On one scoop, add coconut hair and place prince's crown on top. On the other scoop, add coconut hair and princess' crown. Lay yellow braid just in front of the crown to form braids., Gently press frozen M&M's on for eyes. Add chocolate chip noses and heart-shaped sprinkles for mouths. Serve immediately.

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.

ICE CREAM CONES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and cool it.
• In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
• Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet.
• Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form
• Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter.
• Place in cone holder of some sort to cool. Glasses work well.
• Serve up with one or two scoops of your favorite ice cream.

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.