There’s something magical about the crisp, golden aroma of freshly baked homemade ice cream cones wafting through your kitchen. In just 25 minutes, you can create these delightful treats, perfectly warm and fragrant, ready to cradle your favorite scoop.
The delicate crunch of each bite pairs beautifully with creamy ice cream, offering a symphony of textures that store-bought cones simply can’t match.
With a prep time of only 5 minutes, this recipe is as easy as it is rewarding. The subtle sweetness and toasty flavor of the cones elevate any ice cream, turning a simple dessert into a gourmet experience.
Whether you’re hosting a summer gathering or indulging in a cozy night in, these cones are sure to impress with their homemade charm and irresistible taste.
Ingredients for Homemade Ice Cream Cones
- 2 large egg whites (2 oz/60 g)
- ½ cup granulated sugar (4 oz/115 g)
- 3 tablespoons whole milk (can substitute with almond milk for a dairy-free option)
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅔ cup all-purpose flour, sifted (3 ⅓ oz/100 g)
- 2 tablespoons butter, melted (1 oz/28 g; can use coconut oil as a substitute)
- ⅓ cup semisweet chocolate, melted (2 oz/57 g; optional for decorating)
- 3 tablespoons sprinkles (optional for decorating)
- ¼ cup chopped, toasted nuts (1¼ oz/35 g; optional for decorating)
Step-by-Step Instructions to Make Ice Cream Cones
- Prepare the Batter: In a mixing bowl, whisk together the egg whites, sugar, milk, vanilla extract, and salt until well combined. Gradually whisk in the sifted flour and melted butter until the batter is smooth and fully incorporated.
- Cook the Batter: Heat a nonstick skillet or frying pan on low heat. Pour 1 ½ tablespoons of batter onto the skillet and quickly spread it into a thin, even layer, approximately 6 inches by 6 inches. Cook for 3 to 4 minutes or until the underside is a light golden brown. Carefully flip it over and cook for an additional 1 to 2 minutes.
- Shape the Cones: Immediately after removing the disc from the skillet, quickly and carefully roll it from the bottom to shape it into a cone. Pull the top out slightly to widen the cone. Hold the cone in place for about a minute to allow it to set and harden before setting it down to cool completely. Alternatively, you can lay the disc onto a clean towel, roll it into a cone shape, and hold it seam side down for 1 to 2 minutes until it cools and hardens.
- Decorate the Cones (Optional): Dip the cooled cones into the melted chocolate and sprinkle with nuts or sprinkles as desired. Place the decorated cones on parchment paper until the chocolate hardens.
- Storing the Cones: These cones are best enjoyed the day they are made. If you have leftovers, store them carefully in an airtight container for up to 2 days.
Creative Toppings and Decorations
Take your homemade ice cream cones to the next level with fun and delicious toppings! Besides the classic melted chocolate, nuts, and sprinkles, try drizzling with caramel or white chocolate.
For a fruity twist, add crushed freeze-dried strawberries or coconut flakes. Pro tip: Let the chocolate set completely before adding additional layers of toppings for a polished look.
Perfect Pairings for Your Cones
These homemade cones are the perfect vessel for your favorite ice cream flavors. Pair them with rich vanilla bean, decadent chocolate, or refreshing mint chip. For a summer treat, fill them with sorbet or gelato. Don’t forget the whipped cream and a cherry on top! Serve immediately for the ultimate fresh and crispy experience.
Time-Saving Tips for Busy Bakers
If you’re short on time, prep the batter ahead and store it in the fridge for up to 24 hours. When ready to cook, let it come to room temperature for easier spreading. Another hack: Use a silicone cone mold to shape the cones quickly and consistently. This can save time and reduce the stress of rolling them by hand.
Essential Equipment for Success
To make these cones effortlessly, you’ll need a nonstick skillet or frying pan for even cooking and a thin spatula for flipping. A silicone brush can help spread the batter thinly and evenly. For shaping, a cone mold or a clean kitchen towel works wonders. Bonus: A piping bag can make decorating with chocolate a breeze!
Storing Your Homemade Cones
These cones are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To prevent them from becoming soggy, avoid storing them in the fridge. If they lose their crispness, briefly warm them in the oven at 300°F (150°C) for 1-2 minutes to restore their crunch.
How to Make Homemade Ice Cream Cones
Ingredients
- 2 large egg whites (2 oz/60 g)
- ½ cup granulated sugar (4 oz/115 g)
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch salt
- ⅔ cup all-purpose flour (3 ⅓oz/100 g), sifted
- 2 tablespoons butter (1 oz/28 g), melted
- ⅓ cup semisweet chocolate (2 oz/57 g), melted
- 3 tablespoons sprinkles
- ¼ cup chopped, toasted nuts (1¼ oz/35 g)
Instructions
- To Make the Batter Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Whisk in flour and butter until fully incorporated and batter is smooth.
- To Cook the Batter Place a nonstick skillet or frying pan on low heat. Pour 1 ½ tablespoons batter onto the warm skillet and spread into a thin, even layer, roughly 6 inches x 6 inches. Move it around fast to get a nice round shape. Cook for 3 to 4 minutes or until the underneath is a light golden brown. Flip over and continue to cook for 1 to 2 minutes.
- Shaping the Cones Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the cone at the top to make it a wider cone. Hold the cone in place for a minute to set and harden before placing down to cool completely. (tip: Shaping the cone must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
- Another way to shape the cones is to 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.
- Decorating the Cones Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
- Storing the Cones 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.