Egg Waffle Ice Cream Cones

Ingredients

• 1 cup all-purpose flour
• 1/4 cup tapioca starch
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 large eggs
• 1/2 cup evaporated milk
• 1/2 cup water
• 2 tablespoons vegetable oil, plus more for brushing the pan
• 1 teaspoon vanilla extract
• 2 cups vanilla ice cream
• 1/4 cup chocolate syrup
• 1/4 cup rainbow sprinkles

Method

1. 1

   In a large bowl, whisk together the flour, tapioca starch, sugar, salt, and baking powder.

2. 2

   In a separate bowl, whisk the eggs, then add evaporated milk, water, oil, and vanilla, whisking until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and whisk until a smooth, lump-free batter forms. Let the batter rest 15 minutes.

   15:00 · Rest batter
4. 4

   Heat an egg waffle pan over medium heat on the stovetop and brush both sides lightly with oil.

5. 5

   Pour about 3/4 cup of batter onto the hot pan, close it, and cook, flipping every minute, until deep golden and crisp, 3 to 4 minutes.

   3:00 · Cook egg waffle
6. 6

   Open the pan and immediately, while the waffle is still hot and pliable, roll it into a cone shape around your hands or a cone mold, pinching the bottom seam to seal.

7. 7

   Hold the cone in shape for about 30 seconds until it firms up, then set aside to cool completely on a rack.

   0:30 · Hold cone shape
8. 8

   Repeat with the remaining batter, re-oiling the pan between waffles, to form 8 cones total.

9. 9

   Once the cones are fully cool and crisp, fill each with a scoop of vanilla ice cream.

10. 10

    Drizzle with chocolate syrup and top with rainbow sprinkles before serving immediately.