Waffle Cones

Waffle Cones

Crisp, golden cones shaped warm off the iron for scoops of your favorite ice cream.

Total 39 min Makes 8 cones Calories 150/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These waffle cones rely on a thin, egg-and-butter batter cooked in a waffle cone iron, then rolled around a cone form while hot and pliable. The result is a delicately crisp, slightly sweet shell with lacy caramelized edges, perfect for topping off ice cream sundaes or serving alongside sorbet.

Ingredients

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons whole milk
  • 1 nonstick cooking spray, for the iron

Method

  1. In a medium bowl, whisk the eggs and sugar together until smooth and slightly thickened, about 1 minute.

  2. Whisk in the melted butter, vanilla, and salt until fully combined.

  3. Add the flour and milk, whisking just until the batter is smooth and no lumps remain.

  4. Let the batter rest at room temperature for 10 minutes to allow the flour to hydrate.

  5. Preheat a waffle cone iron according to the manufacturer's instructions and lightly coat both plates with nonstick cooking spray.

  6. Spoon about 2 tablespoons of batter onto the center of the hot iron, close the lid, and cook until golden brown, 60 to 90 seconds.

  7. Working quickly while the waffle is still hot and pliable, lift it off the iron and wrap it around a cone-shaped form, pressing the seam to seal.

  8. Hold the cone around the form for 15 to 20 seconds until it firms up enough to hold its shape, then slide it off onto a wire rack to cool completely.

  9. Repeat with the remaining batter, respraying the iron as needed, to make 8 cones total.

  10. Store cooled cones in an airtight container at room temperature for up to 3 days before filling with ice cream.

Rate this recipe

★ 4.7 (1)

Waffle Cones

These waffle cones rely on a thin, egg-and-butter batter cooked in a waffle cone iron, then rolled around a cone form while hot and pliable. The result is a delicately crisp, slightly sweet shell with lacy caramelized edges, perfect for topping off ice cream sundaes or serving alongside sorbet.

39 min 8 cones 150 cal

Ingredients

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons whole milk
  • 1 nonstick cooking spray, for the iron

Method

  1. 1

    In a medium bowl, whisk the eggs and sugar together until smooth and slightly thickened, about 1 minute.

  2. 2

    Whisk in the melted butter, vanilla, and salt until fully combined.

  3. 3

    Add the flour and milk, whisking just until the batter is smooth and no lumps remain.

  4. 4

    Let the batter rest at room temperature for 10 minutes to allow the flour to hydrate.

  5. 5

    Preheat a waffle cone iron according to the manufacturer's instructions and lightly coat both plates with nonstick cooking spray.

  6. 6

    Spoon about 2 tablespoons of batter onto the center of the hot iron, close the lid, and cook until golden brown, 60 to 90 seconds.

  7. 7

    Working quickly while the waffle is still hot and pliable, lift it off the iron and wrap it around a cone-shaped form, pressing the seam to seal.

  8. 8

    Hold the cone around the form for 15 to 20 seconds until it firms up enough to hold its shape, then slide it off onto a wire rack to cool completely.

  9. 9

    Repeat with the remaining batter, respraying the iron as needed, to make 8 cones total.

  10. 10

    Store cooled cones in an airtight container at room temperature for up to 3 days before filling with ice cream.