These homemade ice cream cones are the reason you’ll never buy cones from the store again. I was blown away by how incredibly easy they are to make and how much more satisfying they are to eat!
I’ve been thinking about making ice cream for weeks. Our new kitchen is finally installed and after taking the boxes out of our loft to put back in the kitchen I found my ice cream maker. YES! Ice cream finally on the agenda! The only problem with my ice cream maker is I have to whack it in the freezer overnight for it to work properly. The disappointment when I realised this was too much so I made my no churn mint chocolate chip ice cream. Perfect for a hot day! It was fairly on in the day so I had plenty of time to set and freeze it.
And what did I find I didn’t have in the house. Ice cream cones. Now I don’t know about you, but I actually hate store bought ice cream cones. They’re usually made of like a really weird cheap tasteless wafer thing. I cant even describe them properly!
These hand made ice cream cones however blow them out of the water!
How to make home made ice cream cones
If you’ve made pancakes before you can make homemade ice cream cones. The batter is really similar except for 3 small changes. No egg yolks, plain sifted flour and melted salted butter.
You cream together the egg whites, vanilla bean paste (or extract), sugar and butter and fold through the flour until it’s all combined. Whack a frying pan on a low heat and add a small amount of butter to grease it (this will help it not to stick).
Once your pan is ready and your batter is good to go, chuck about a tablespoon and a half of the batter into the centre of the pan. Using the handle lift and move the pan around at different angles so the batter spreads and flattens out really nicely. This way it will be nice and even.
The batter will start to bubble as it cooks. Don’t be tempted to try and lift it just yet, you’ll know when it’s ready when the edges go a lovely golden brown. Using a fine edged spatula, lift and flip the tuile and cook on the other side. It won’t need as long on the second time.
How to shape ice cream cones
The trick to getting these right cone’s perfect is how you form them. Amazingly you don’t need any fancy kitchen equipment to do this. If you’ve got asbestos fingers like most seasoned kitchen hands do then doing this by hand is a sinch.
Transfer your cooked tuile with your spatula onto a strip of grease proof paper. You don’t need a lot at all, maybe 9 inches by the length of the roll. Choose which part of your tuile will be the bottom of the cone and start there. Pinch the bottom and begin to roll the rest of the tuile into the shape of the cone. Use the grease proof paper as a barrier if you need. Use your fingers to press along the seam and keep its shape. Keep holding it for about 15 seconds until you can pit the cone down and it will hold it’s shape. Speed is key here!
And that’s your basic cone. Easy peasy right! The thing I absolutely love about these homemade ice cream cones is the different shapes you get on the tuile as it cooks. No two ice cream cones are the same here!
Now to finish these off, melt some chocolate and dip the ends in. Use any left over chocolate to pour down to the bottom. This will create a barrier to stop your ice cream going absolutely everywhere. You’ll thank me later.
Scoop in a massive scoop or two of your ice cream and you’re away!
If the above wasn’t enough, here’s the recipe for the cones. Don’t forget to check out my recipe for no churn mint chocolate chip ice cream too. You won’t regret it!
Home Made Ice Cream Cones
- 2 Large Egg Whites Keep the yolks for another recipe!
- 100 g sifted plain flour
- 115 g caster sugar
- 2 tsp vanilla bean paste Extract is fine
- 30 g salted butter, melted
- 4 tbsp whole milk
- 50 g Melted dark chocolate
- Cream together the egg whites, vanilla bean paste, melted butter and sugar until fluffy and pale.
- fold through the plain flour until fully combined.
- Stick a large frying pan on a low heat, drop a small amount of butter onto the pan and rub around with kitchen towel, being careful of your fingers, so that just a small film of butter is greasing the pan.
- Add a tablespoon and a half of the batter into the centre of the pan. Lift and move the pan around at an angle with the handle so that the batter spreads out. About 6-7 inches is great here. Spreading the batter out this way will give a nice even coat.
- Cook on this side until the edges are brown and the batter can be lifted with a fine edge spatula. When browned and marbled on one side flip it over and cook.
- When this side too has browned, transfer it to a strip of grease proof paper. Using your hands and starting from the bottom of the cone, twist and shape into a cone. Use the grease proof paper here as a barrier if too hot. Be quick here though as the cone will harden really quickly. Pinch the bottom. When formed, hold it for about 10-15 seconds until you can put it down and it hold it shape. you may need to press a finger at the seam to keep it closer. Transfer to a cooling rack.
- Repeat until the batter is used. I got a good 8 cones out of this mix.
- Melt your chocolate in the microwave. When melted, dip the bottom of the cones into the chocolate to create a seal at the bottom of the cone. You'll thank me later. Pour any remaining chocolate down to the bottom of each cone also.
- Serve with some massive scoops of ice cream. Preferably home made!