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Waffle cones stacked and being held against a dark background

Homemade Waffle Cones

3.77 from 39 votes
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.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 6 cones


  • 2 egg whites
  • ¼ cup heavy cream
  • ½ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon pure almond extract
  • 5 tablespoons unsalted butter, melted
  • cup all purpose flour


  • In a small saucepan over low heat, melt butter and then set aside to cool.
  • Turn on your waffle cone maker to let it preheat.
  • In a medium bowl, whisk together egg whites and heavy cream until combined.
  • Add sugar, cinnamon, salt, vanilla bean paste and almond extract and whisk until well combined.
  • Add melted butter and whisk to combine.
  • Add flour and whisk only until just combined and smooth.
  • Spray waffle maker with nonstick spray on both the bottom and top grids.
  • Use a ¼ 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.
  • 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.
  • 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.
  • 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!
  • 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.
  • Add your favorite ice cream and serve immediately. Enjoy!



Storage: 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 5 days.
Smaller cones, more of them! 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.
Making waffle bowls: You can use the same ingredients and follow the same process with the waffle maker, you'll just need a different form for setting them. When you remove them from the waffle iron, carefully place them inside a small bowl (gently folding and pressing the interior a little to make it fit) and let them cool completely inside that bowl. These won't be as thick as what you'd receive at someplace like Coldstone Creamery or the like - so you could even double up on your waffle bowl and set two of them together.


Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 119mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Course Dessert
Cuisine American
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