So, here’s the thing… you might be wondering, why on earth would someone make their own ice cream cones…? I submit to you, the following reasons:
- because you can!
- because they taste so much better than anything you can buy!
What actually spurred me on was finding this absolutely amazing recipe for no churn coffee ice cream and I figured, no I knew, that an awesome homemade ice cream needed an awesome homemade cone! Once reading over the recipe I realized it was very similar to making crêpes, which I’ve done a ga-zillion times! Besides… I had to fill my time while the ice cream was chilling out in the freezer.
Very much like a crêpe batter, but with more sugar – to make them crisp!
After you’ve made a couple you’ll get the hang of the swirling, tilting motions to form the circles.
Be patient and do let them get brown – on both sides. That’s where the flavour is, and they’ll also crisp up nicely. Be sure to use a heat-proof spatula or other tool that for heaven’s sakes won’t scratch your frying pan!
Rolling the cones and successfully pinching the end closed while they’re hot will take a bit of practice. The good news is you can rewarm them, and re-roll them. The other good news is here’s also an instructional video that shows exactly how to form the cones, which you just might find useful. Check out a fave go-to baking sites joy of baking for the deets!
- I found that using just shy of 1/4 cup of batter made the perfect size, to be able to roll a good cone shape – in a 9-inch sauté pan. (FYI I tried making them with much less batter, but I couldn’t get them to roll..)
- When pinching the end closed, I used a wooden spoon to press down – which I figured out after ‘taking the heat’ of the first couple!!
- They’ll get easier as you roll. Promise.
After trying these once, I’m sure you’ll be hooked – just like I am. They’re just so much fresher and tastier than anything you can buy. Especially if you make your own ice cream, you just have to give these a try!
How to make Ice Cream Cones
- 2 large eggs room temperature
- 1/2 cup white sugar
- 4 tablespoons butter, melted & cooled to room temperature
- 2 - 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all purpose flour
- 1/8 teaspoon salt
In a medium sized bowl whisk together (or use a hand mixer) the eggs and sugar until frothy. Then whisk in the melted butter, milk, and vanilla extract. Add the flour and salt, and whisk until smooth. The batter should be quite thin (like a crepe batter) so add more milk if the consistency is too thick.
Heat an 8 or 9 inch sauté or crepe pan over medium heat until hot. Reduce the heat to medium low and brush the pan lightly with a neutral oil.
Pour 3 to 4 tablespoons of batter into the center of the pan and immediately tilt or rotate the pan so the batter forms a thin circle (about a 6 inch (15 cm) round).
Place your pan back on the heat and cook until the batter is set and you can see the underside and edges are golden brown, approx. 3 - 4 minutes. Carefully slip a spatula under the crepe and gently flip it over. Cook until golden brown, about another 2 minutes.
Remove the pan from the heat and slide the crepe from the pan onto your work surface. While the crepe is still hot, quickly start at one edge and roll the crepe into a cone shape. Squeeze the tip of the cone to seal it. Place on a wire rack to cool completely.
Continue making the rest of the cones, lightly brushing the pan with oil as needed, so they don’t stick.
Best the day they are made, you can store the cones in a covered container. To re-crisp preheat the oven to 400 F°. Working with one cone at a time, unroll the cone until it is a circle again, place on a baking sheet and bake for about 3-5 minutes or until the crepe is hot and soft. Remove from oven and place the hot crepe on your work surface. Quickly re-roll into a cone shape, again squeezing the tip of the cone. Place on a wire rack to cool. Repeat as needed.