Homemade Waffle Cones

These homemade waffle cones are quick and easy to make, chewy with crisp edges and have a sweet buttery flavor that’s reminiscent of a sugar cookie! Ice cream cones just ready and waiting to be filled with your favorite ice cream.

Oh hai – it’s freaking July. 67 days until our Hawaii honeymoon… not that I’m counting or anything.

Things have been tough around here the last few weeks. A couple people I cared very much about passed away, both very suddenly.

It’s hard to get your head back on straight when you lose good people and start thinking about your own mortality. You do that thing where you reevaluate what’s important vs. what isn’t, and you try to take the time to be alone and grieve. But I ended up having to do a week long business trip, and then run a 5K, and then we had company for two weeks (which is a good distraction, tbh).

And then of course just needing to go to work, make meals, give a fussy cat his medication twice a day, keep up with getting exercise, remembering to drink water and take a shower… all the little things end up feeling like a lot. Sadly, this blog went on the back burner during all that.

I didn’t do any baking, I didn’t take any photos, I didn’t even do any recipe brainstorming. Nothing. If you’ve been around for a while, you’ve seen this before. I experienced some pretty life-altering events and had to bail on this for a while. I never want to do that, but the truth of the matter is that this is the only thing in a long list of things to do that’s actually optional. It’s always hard for me to admit that I “can’t do it all”, but it’s true.

So, now I’m back, and today we’re going to take about something I love to turn things around.

A waffle cone maker.

That’s right. I’m professing my love for a waffle cone maker. We got a Chef’sChoice Waffle Cone Express (aff link) as a wedding gift, and I hadn’t even touched it until now. Not that it’s not always ice cream season for me, but summer is the time when it’s socially acceptable to eat copious amounts of it. And to do so, I need a delicious vessel for it because bowls just aren’t good enough for me. Why use the thing that’s made specifically to hold food for my food? Psssssh.

If you’re not familiar with waffle cone makers, they’re not the same thing as a waffle iron. So if you have a waffle iron and try to make this recipe it’s… well, it’s going to be terrible. 

Waffle cone markers have a very shallow grid because we’re not making big fluffy Belgian waffles here – we want them to easily wrap into a cone and have just enough thickness to support our delicious, delicious ice cream. If you try to wrap a Belgian waffle into a cone you’re going to end up with something that’s… again, just terrible. Now turning Belgian waffles into a gigantic ice cream sandwich? I’m on board.

It comes with this cone form that makes it easy to wrap the thin waffle around.I recommend laying out a dish towel for the process as well, because:

1. That waffle is going to be piping hot.
2. You probably don’t want to throw your piping hot waffle onto your bare countertop.
3. You can use the towel to manipulate the waffle around the form and save your finger tips from certain burning
4. It’ll nicely collect any crumbs so you can easily throw them away. Or eat them, either way.

Having the dish towel is also key to the “setting” process. You need to let the cone rest seam side down until it sticks in place as it cools, and you also need to make sure you pinch the tip of the cone – if you don’t, you’re just going to have ice cream dribbling all over you.

Hopefully I don’t have to tell you… that’s not a good look.

You need to let them cool so that they hold their shape, and my favorite way to do that is to gently place them in these vintage ice cream dishes.

You could always use a different kind of glass, or just let them lie on their sides – I just find this way easy and compact on my counter top. I just stack them inside one another, and I’ve never had a problem.

You know what else I love? My new Erickson Surfaces photography board. 

I needed a larger board than the two I have, and I wanted to experiment with darker colors. I picked up their 21″ x 34″ in Cookie Sheet, with Farmhouse White on the other side. 

If you’ve seen a similar background in pictures from posts in the past, it’s because I was using an actual cookie sheet. Unfortunately, I don’t think anyone makes a 21″ x 34″ metal cookie sheet, so… yeah. Can you imagine the oven you’d use that in? 

‘Cause I’d want one. Immediately.

Doesn’t it look great? I’m really loving it. Keep your eyes out for this background in more posts going forward!

Anyway, back to the waffle cones. I like mine to be more brown than golden brown, as it makes them more crunchy than chewy. If you’d like yours less cooked and/or more chewy, just bake them for a little less time than I note in the recipe instructions. 

I don’t try to make them perfectly shapes, or with completely smooth and rounded tops. Per usual, I let them be perfectly imperfect because it’s way less stressful.

See that chipped one in the bottom right of the below photo? I broke it when I was moving stuff around, and SURPRISE. It still tastes just as delicious as the rest of them.

Speaking of the taste, let’s talk about the flavor in these waffle cones. Have you ever been to a Jeni’s Ice Cream? I’ve always loved the flavor of their cones because they have a sugar cookie-esque taste.

Lucky for us, Jeni actually published her buttercrisp waffle cone recipe, so I tweaked the recipe a little to my liking – specifically, I use vanilla bean paste (aff link) and added ground cinnamon. You could always use vanilla extract and omit the cinnamon, but my spin on Jeni’s recipe is my absolute favorite.

Now that you have the recipe, what kind of ice cream are you going to fill yours with first?

You’ll see what I decided to fill them with first in my upcoming newest recipe.

And don’t think that right clicking on the image to save it and see the file title is going to give it away – you’ll just have to wait until next week 😉

Fill your waffle cones with one of these ice cream recipes!

• Raspberry Banana Ice Cream from Evolving Table
• Bourbon Butter Pecan Ice Cream
• 24 Exciting Ice Cream Flavors from Tara Teaspoon
• No Churn Homemade Americone Dream Ice Cream
• Chocolate Rum Raisin Ice Cream from Foodal
• No Churn Salted Caramel Swirl Ice Cream
• Old Fashioned Fresh Peach Ice Cream from House of Nash Eats
• Salted Nutella Fudge Brownie Gelato
• Blackberry Chocolate Chip Ice Cream from Floating Kitchen
• Oreo Ice Cream
• Coconut Macadamia Nut Ice Cream from House of Nash Eats
• Gingerbread Ice Cream
• White Chocolate Strawberry Ice Cream from We Are Not Martha

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Homemade Waffle Cones

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★★★★★

5 from 2 reviews

• Author: Leslie Kiszka
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 6 cones 1x

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Description

These homemade waffle cones are quick and easy to make, chewy with crisp edges and have a sweet buttery flavor that’s reminiscent of a sugar cookie! Ice cream cones just ready and waiting to be filled with your favorite ice cream.

Adapted from Jeni’s Buttercrisp Waffle Cone recipe.

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Ingredients

• 2 egg whites
• 1/4 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla bean paste (aff link)
• 1 teaspoon pure almond extract
• 5 tablespoons unsalted butter, melted
• 2/3 cup all purpose flour

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Instructions

1. In a small pan over low heat, melt butter and then set aside to cool.
2. Turn on your waffle cone maker to let it preheat.
3. In a medium bowl, whisk together egg whites and heavy cream until combined.
4. Add sugar, cinnamon, salt, vanilla bean paste and almond extract and whisk until well combined.
5. Add melted butter and whisk to combine.
6. Add flour and whisk only until just combined and smooth.
7. Use a 1/4 cup measuring cup to scoop batter into the center of prepared waffle cone maker, and cook according to the manufacturer’s instructions.
   Note: For my Chef’s Choice Waffle Cone Express, I find best results cooking on the Color Control setting 3, for 2 minutes.
8. Lay a dishtowel on the counter next to your waffle cone maker. Once the round is cooked to your desired doneness, carefully and quickly remove it and place it on the dishtowel.
9. Position the point of the form close to the edge of the round with the form resting across the diameter of the round. Use the cloth (to protect your fingers) to wrap one edge of the round onto the form, and then roll the cone forward until it’s wrapped completely around the form.
10. Hold the cone with the seam side down, gently but firmly, against the cloth and allow it to cool for 15 seconds or so. While it’s cooling, also make sure you pinch the tip of the cone so that it’s sealed!
11. Once you feel like the cone has cooled enough to hold it’s shape, carefully remove it from the form and let cool upright (I like to place them in these vintage tall ice cream bowls I have, or stacked in a pint glass). You can also lay them on their sides on a wire rack (aff link).
12. Add your favorite ice cream and serve immediately. Enjoy!

Equipment

Chef’sChoice Waffle Cone Express

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2-in-1 balloon whisk

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vanilla bean paste

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ice cream maker

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Notes

These are best served the same day (and still slightly warm – there’s nothing better!), but can be placed in an airtight container for up to a week.

You can get more cones out of the same amount of batter if you reduce the amount you add to the waffle iron – just use 3 tablespoons of batter and you can 8-9 cones.

• Category: Dessert
• Method: Bake

Keywords: homemade waffle cones, ice cream cones, sugar cones

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