This simple recipe makes the best homemade waffle cones, and you can do it. Some links in this article are affiliate links that may earn me a commission if you purchase through them.
As soon as the snow melts, my kids start asking for ice cream. They love it in ice cream cones, and I have to admit it is more fun.
I purchased a waffle cone maker for my husband for his birthday a few years ago, and ever since, we make homemade waffle cones.
They have a much nicer flavor than the ones we buy from the store with a gorgeous buttery undertone. They pair well with just about any ice cream, and they hold up to melting as well as store bought cones.
I prefer this super simple waffle cone recipe. While I’ve seen many recipes out there for homemade waffle cones that call for egg whites and multiple kinds of sugar and different flours, we love ours with this easier version.
And yes, I do often end up with extra egg whites when I make homemade ice cream, but I’d rather save them for other treats like angel food cake or meringues.
My favorite complement to these homemade waffle cones is black cherry ice cream, especially my no churn cherry chip ice cream. My kids really don’t care what goes in there, which makes things easier.
Because we all have different tastes, I do often use store bought ice cream, but it’s so easy to make your own, whether you want a cookie dough frozen custard or a salted caramel ice cream.
In fact, to make it easy, I gathered up all my favorites in one place. If you need inspiration, check out my list of the 30 best homemade ice cream recipes.
Do I need a waffle cone maker?
Generally, yes. The electric waffle cone maker makes the right shape and thickness from the batter.
A waffle cone maker also allows you to control the heat well so yours come out exactly the way you want it. (Personally, I like mine at about 3.5 to 4.)
The waffle cone maker also has the cone mold you need to create the cone shape after it bakes. While you can use thicker paper like cardstock to make your own cone roller, this makes everything easier.
If you do not own a waffle cone maker, you can use a pizzelle maker, as it has many of the same designs and functions. I have friends who have used their panini makers, but those are not ideal.
Note that neither of the alternative machines comes with a waffle cone form.
Can I use my waffle iron to make waffle cones?
No! A waffle iron and a waffle cone maker are two very different tools.
If you look at the shapes of them, you can see how the waffle cone maker creates a very thin cone. A waffle maker creates a much thicker waffle with deep holes to hold the yummy butter and syrup.
If you try to use a waffle maker, it flat out will not work.
Do I need to let the homemade waffle cone batter rest?
Yes, please let your batter rest! A short rest period lets the gluten relax after you mix everything up.
When the gluten relaxes, you have a lighter end result. If you make your cones immediately, you often end up with a tough cone.
The rest period doesn’t take long. Just let it chill out for a half hour or so.
How do I keep ice cream from dribbling out the bottom?
The best answer is to form them properly so that they seal at the bottom, but that isn’t always easy, especially when you first start.
I have two tricks if my cones don’t form perfectly.
Chocolate works magic. After you shape the cone, remove the cone form and quickly drop a chocolate chip down the cone, pointy side down.
Return the form to the cone and let the chocolate melt while you bake you next cone. By the time you remove the form to shape that one, your chocolate melted.
Pro tip: Make sure you let your cone set completely so the chocolate hardens, too. Otherwise, the ice cream drips through the still soft chocolate.
Alternatively, immediately after you wrap the waffle cone around the form, pinch the bottom shut to ensure it seals. Do this gently, so you don’t break it or form a new hole.
What if I don’t own a silpat?
I love to use my silpat to hold the waffle cones when I remove them from the waffle cone maker and once I shape them. The silpat ensures they don’t stick to the surface and it’s easy to move.
However, if you don’t have a silpat, you can use a kitchen towel in its place. The towel will work, but I prefer the silpat.
That said, I have asbestos hands and can work with hot things easily. Even with a silpat, you may wish to use a kitchen towel to help you mold the cone around the form to protect your hands from the heat.
On the same note, while I remove the baked cone with my bare fingers VERY carefully and quickly, you may want to use an offset spatula to better protect your fingers.
If you use a metal spatula on the nonstick griddle, be careful not to scratch it. Metal on metal is never good with nonstick surfaces.
Can I make waffle cones in advance?
You can make them in advance. In fact, you want to make them at least an hour or so before you plan to use them to ensure they set fully.
If you eat them too quickly, they get soft when you add the ice cream and tend to leak more.
Admittedly, these cones taste best the day you make them. That’s why this recipe essentially makes four homemade waffle cones in a batch.
That said, you can easily double this recipe (or triple it) if you need more cones. I prefer to quickly mix up the batter and make fresh cones, as we never use more than four at a time.
How do I store homemade waffle cones?
Once your waffle cones fully cool and set, stack them inside each other to help support the structure. This minimizes breakage, in addition to ensuring they take up less space.
Place the waffle cones into an airtight container. If you don’t plan to use them within a day or so, add a slice of stale bread to the container. Just don’t have it touch the cones.
The stale bread helps to absorb any moisture and keep the cones crispy and delicious. If the bread is on a cone, that portion of the cone may get soggy.
How to Make Homemade Waffle Cones
(Watch the video to help with techniques!)
Melt your butter, and set it aside. You want it liquid, but make sure it isn’t hot.
In a medium bowl, add the eggs and granulated sugar. Whisk for two minutes until light and fluffy, as this provides the lightness you want in your ice cream cones.
Add the vanilla extract, milk, butter, salt, and flour, whisking between each addition. You just want each ingredient incorporated, so no need to whisk extensively this time.
Note: For this waffle cone recipe, I use all purpose flour. there’s no need to purchase or use a specialty flour.
Once combined, let the batter rest for a half hour.
A little before the half hour is up, preheat your electric waffle cone maker. You want it to be completely heated before you start making your ice cream cones.
I set mine to about 3.5, sometimes closer to 4. It doesn’t need to be any hotter, nor do you need to grease the machine.
Add a scant quarter cup of batter to your preheated electric waffle cone maker. Don’t scrape out your cup measure, just let what comes out fall onto the grid.
Close the maker fully, and let your ice cream cone cook for approximately two minutes. Open the maker to check the color at that point.
Once golden brown, carefully remove the flat cone with an offset spatula or very carefully with your fingers. Be careful not to touch the hot plates every and handle the cone briefly.
Set it on your silpat or dish towel, and immediately use your cone mold to shape it. Roll it at an angle, and make sure you have no hole at the bottom.
Leave it in the cone mold while you make your next cone with the seam side down. If you plan to add a chocolate chip to the bottom to help seal it, do so immediately, then replace the form.
Repeat with the remaining waffle cone batter. As you remove cones from the cone roller, place them upright in a glass to help them hold the shape until they fully set.
Let them rest for a half hour or more before you fill them with your favorite ice cream flavor.
How will you dress up your homemade waffle cones?
Waffle Cones
Ingredients
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
- 2 tablespoons milk
- pinch salt
- 1/3 cup flour
Instructions
- Melt butter, then set aside.
- Add egg and sugar to a bowl, and whisk for 2 minutes.1 egg, 1/2 cup sugar
- Add vanilla, butter, milk, salt, and flour to the bowl, whisking between each addition just to incorporate.1 teaspoon vanilla extract, 2 tablespoons unsalted butter, 2 tablespoons milk, pinch salt, 1/3 cup flour
- Let the batter rest 30 minutes.
- Preheat waffle cone maker.
- Add a scant quarter cup batter to the heated griddle and close completely.
- Cook for 2 minutes, then carefully remove the cone and place on a silpat or kitchen towel.
- Immediately roll around the cone form. Set seam side down to harden.
- Repeat with remaining batter. As you remove the cone form to create the next cone, set the hardened cone upright in a glass.
- Let cones set for at least 30 minutes if you can wait. This ensures they don't get soggy from the ice cream.
Video
Notes
- I say this makes 4 cones, but I often get a fifth "mini" cone from this recipe.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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The eggs addition in the instructions was left out
It was in the full instructions earlier in the post, but when I wrote the recipe card instructions, I clearly have been making too many cookies and put butter and sugar (and then butter again where it belongs later). The egg and sugar get whisked together before you add other ingredients. It is updated! Thank you for pointing that out.