Friday, August 17, 2012

Awesome Homemade Ice Cream Cones!

On a recent visit, my Mom & I were outside enjoying a nice summer day.  The subject of ice cream cones came up. My Mom mentioned  how terrible her store bought ice cream cones were. I said 
"Let's go in and make some homemade ones."  So we did!  I don't know why she was surprised that I had a gadget that made ice cream cones, but she was.

After the cones were done and cooled, we enjoyed some maple walnut ice cream in our tasty cones. My Mom just loved the cones and how light and crispy they were.  I made sure she took some home to enjoy later.

You can use this recipe with a pizzelle machine for tiny cones, or use the skillet method mentioned in the recipe below. The results will be delicious no matter which method you use.

Recipe taken from


  • 2 eggs
  • 1/2 cup white sugar
  • 1/4 cup butter, melted and cooled
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 tablespoons vegetable oil, or as needed


  1. 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.
  2. 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.


Waffle Cone machine from Amazon.
I put a Camel, Camel, Camel price alert on it
and got it when the price dropped to $29.
I also have a Bella brand electric ice cream cone machine from Macy's that my sister & family gave me:
Both machines turn out great waffle cones.

Simple ingredients you should have on hand.

Light, foamy batter.

About 1/4 cup batter.
As soon as the green light goes on, open and quickly
wrap the cookie around the plastic cone (included) to
shape it, remove when cool (about a minute).

Tried different heat settings. Went from #1 to #4. #4 gave
the darkest and crispest result.
Makes 10, six inch tall cones.

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