Homemade Ice Cream Cones Recipes

ICE CREAM CONES

Steps:

• In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.
• Whisk in the flour until combined. The batter will look like pancake batter.
• Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.
• If you have a pizzelle/cookie iron, preheat that. If you don't have a pizzelle iron, line 2 baking sheets with parchment paper or a silicone baking mat and preheat the oven to 350F.
• If using the pizzelle iron bake the cookies according to the directions for your model. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.
• If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5-6" circle. Bake one sheet of cookies until golden brown, about 7-8 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)
• Cool completely. Store at room temperature in a tightly covered container.

HOMEMADE ICE CREAM CONES

Steps:

• Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
• Place a nonstick skillet, cast iron pan or frying pan on low heat.
• Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
• Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
• Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can 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. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
• Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
• Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
• 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.

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY

Steps:

• In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
• In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
• Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
• Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
• Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
• Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
• Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
• Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
• While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
• Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
• Enjoy!

HOMEMADE ICE CREAM CONES

Steps:

• Heat the oven to 400° F (350° F if you're using a dark-coated baking sheet). In a medium-size bowl, beat the sugar and egg whites with an electric mixer for 30 seconds.
• Mix in the flour until smooth, then add the vanilla extract and melted butter. For each cone, scoop 2 1/2 tablespoons of batter onto the baking sheet, spreading the batter into thin 6-inch circles (use a measuring spoon for accuracy).
• Bake for 7 or 8 minutes or until golden, then remove the sheet from the oven. Working quickly, form each cookie into a cone (a parent's job), pinching the tip to seal it tightly. Allow the cones to cool seam side down on a rack.
• Tip: If a cookie begins to cool and is difficult to shape, return it to the oven briefly to soften it.
• No-drip Tip: The next time you serve ice cream in cones, place a mini marshmallow in the tip of each cone before scooping on the ice cream. The added treats will help prevent melted ice cream from leaking out the bottoms of the cones.

ICE CREAM CONE CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
• Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
• Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
• To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.

ICE CREAM CONES

Steps:

• Melt the butter and allow to cool.
• Beat egg whites until soft peaks appear. Add 1 tablespoon confectioners' sugar and the salt, and whip until stiff. With a wooden spoon, gently fold in remaining sugar and the vanilla. Gradually fold in flour and cooled butter until incorporated.
• Heat the iron and rub with a lightly oiled piece of paper towel, then place 1 1/2 tablespoons of batter on it and close the cover. When steam subsides, check to see if wafer is golden brown. Remove it gently with a thin spatula; then, moving quickly, roll the wafer around a paper cone. It will cool and harden almost immediately. Store in an airtight container.