Homemade Waffles Cones: Up your ice cream game this summer with this crispy, sturdy, and flavorful waffle cone recipe. It’s the best out there!
I feel like I say this every year but this summer is flying by! How are we more than halfway through July already?!
Truth be told, I’ve hit most of the things on my normal spring/summer bucket list so far: a couple trips to the dairy, eat lobster, see a ballgame under the lights, hang out with girlfriends, explore locally, drink plenty of cold brew, eat plenty of ice cream, and grill lots of great food.
I’ve been tearing through my to-read list and there’s a beach trip planned for August.
Not too shabby!
One thing I’ve had on my to-make [again] list for at least the last 4 years are waffle cones.
They were simple enough to make the first time but for no reason at all, I never made them again.
And since I’ve made a batch of ice cream every weekend since mid-June, I figured a few homemade waffle cones really needed to happen!
The waffle cone batter is easy peasy!
- egg whites (which is a great way to use up the egg whites you’ll have leftover from the ice cream you make!)
- melted butter
And if you’re inclined to invest in a waffle cone maker, homemade waffle cones are about 30 minutes away! I use this waffle cone maker and I looooove it!!
These homemade waffle cones are exactly what you crave from the local summer ice cream stand! They’re slightly sweet, impossibly crispy, and hefty enough to hold a few towering scoops of your favorite ice cream.
Not a bad little summer kitchen project now, is it?
Now…what to fill those cones with…
- ½ cup egg whites (about 4 large egg whites)
- Scant 1 cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp table salt
- 1 1/3 cup all-purpose flour
- 4 tbsp unsalted butter melted and cooled slightly
- In a large bowl, whisk the egg whites, sugar, and vanilla together until combined. Stir in the salt, half of the flour (2/3 cup), the melted butter, and then beat in the remainder of the flour until smooth and no dry flour remains in the bowl.
- Make cones according to the manufacturer's instructions for your waffle cone maker.
This waffle cone batter can be made and refrigerated up to 4 days in advance of making the cones. Cones will keep for 2-3 days in a tightly sealed plastic zip-top bag but they are best on the day you make them.
Annie has a great tutorial you should check out for how to make cones without an iron but if you're a major waffle cone lover (like we are), the gadget is a decent kitchen investment, provided you use it more than twice every 4 years!
Alternatively, you could probably use a pizzelle maker in the rare case that you have one of those hanging around or Kathy over at Panini Happy has a fantastic method for making cones on your panini press!
adapted from The Perfect Scoop by David Lebovitz
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