Homemade waffle cones are a perfect way to enjoy your (homemade) ice cream. They are crisp, crunchy and hold a lot of love and frozen goodness in their centers!
I love ice cream. I love it so much that my mom and I used to eat it as a meal. True story. In order to make it a complete meal, we’d order our frozen treats in a waffle cone.
There was something about a freshly made waffle cone that made it irresistible. The aroma of the freshly pressed waffle brings back some vivid memories of the many times I enjoyed ice cream with my mom. To this day, she still orders her ice cream in a waffle cone.
When my friend Kim from Feed Me, Seymour invited me to join in on her Waffle Week celebration, I immediately jumped at the chance. Rather than share a classic breakfast waffle with you, I thought it would be fun to make a waffle cone instead. I mean, come on. Ice. Cream. Am I right?
This waffle cone took me 4 attempts to make. I had one batch of batter and poured it into my regular waffle iron (I don’t own a waffle cone or pizzelle maker). The first waffle was too small. The next one was too big. Then I realized the waffle iron wouldn’t work so I switched to my cast iron skillet. The first waffle was too small, and the one you see above was just right.
Although my waffle cones didn’t have the traditional criss-cross waffle pattern on it, it didn’t detract from the classic waffle cone flavor. They were crisp, crunchy and a perfect vessel for my homemade ice cream (the one you see in the photo is the goat cheese ice cream with roasted red cherries).
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Homemade waffle cones
- 1 egg
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/8 cup milk of choice
- 1/2 teaspoon vanilla extract
- Lightly grease/spray a nonstick flat-bottomed pan or skillet. Put it on the stovetop and turn to medium heat.
- In a medium sized bowl (I used a glass one with a spout), whisk the egg and sugar together until light and pale, about 2 minutes.
- Add the flour and continue to whisk. Then add the milk and vanilla and whisk until everything just comes together.
- Pour about 1/4 cup of the batter onto the hot pan. Lift the pan up and swirl it around so the batter is about 5-6 inches in diameter.
- Once the batter starts bubbling, flip it over. Cook until both sides are browned to your liking.
- Quickly take the waffle off the pan and shape it into a cone. I shaped some aluminum foil into a rough cone shape and draped the waffle over it and allowed it to cool.
- Repeat with the remaining batter. If there is a hole on the bottom of your cone, you can dip it into melted chocolate or fill the bottom with marshmallows to prevent your ice cream from dripping.