Homemade Waffle Cones are easy to make with a WaffleCone Express. They will take your favorite ice cream to the next level. When they are still hot, I like to plug the bottom with chocolate chips. No more drips!
For my first attempt at making waffle cones some time back, I used the recipe that came with WaffleCone Express. The cones ended up tasting eggy. Also, I had trouble rolling them into a cone shape.
The next time, I used David Lebovitz’s Ice Cream Cone recipe from The Perfect Scoop. They were perfect! I’ve been using this recipe ever since.
I first posted the recipe on July 9, 2014, and thought that it was time to update not only the photographs, but also the text. In addition, I added a video showing how I make the Waffle Cones. The recipe, however is the same with a few tweaks.
Ingredients for Waffle Cones
I used the following ingredients for this amazing treat: Egg whites, sugar, vanilla extract, salt, all-purpose flour and melted unsalted butter. I also used chocolate chips, which I’ll explain in a minute!
Making the Batter
As a first step, I beat together the egg whites, sugar and vanilla in a medium bowl (Photo 1). Then, I added half of the flour and beat the mixture until smooth (Photo 2).
Next, I added the salt, melted butter and remaining flour (Photo 3). Finally, I beat the mixture until it was smooth (Photo 4).
Making the Waffle Cones
I started by heating the WaffleCone Express for 5 minutes on setting #4.
Then, I brushed both sides with vegetable oil and dropped 2 Tablespoons of batter in the middle (Photo 5). I used a 1 ¾-inch ice cream scoop here.
I closed the lid and cooked the waffle for about 1 minute and 30 seconds. Using a wooden fork, I carefully lifted the cooked waffle and transferred it to a clean dish towel (Photo 6).
With the plastic cone mold that was included with the WaffleCone Express, I carefully rolled the waffle into a cone shape and pinched the bottom to seal it. Then, I held it in place for about a 10 seconds until the cone was able to hold its shape.
If you’re wondering about the chocolate chips, this is where they come in. I wanted to make sure that the ice cream didn’t drip from the bottom of the cone.
Therefore, I dropped several chocolate chips into the warm cone. Then, I pushed them down with a small dowel as the chocolate melted. This not only worked like a charm, but also produced a chocolaty surprise at the bottom of the cone!
I ended up with 8 incredible waffle cones that were crispy and crunchy. They will take any ice cream of your choice over the top. Yum!
The following homemade ice creams are absolutely delicious in these Homemade Waffle Cones:
- No-egg Creamy Georgia Peach Ice Cream
- Triple Chocolate Ice Cream
- Vanilla Ice Cream – Philadelphia Style
- Limoncello Ice Cream
- Strawberry Ice Cream
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Homemade Waffle Cones (Adapted from David Lebovitz’s The Perfect Scoop)
Ingredients
- ¼ cup egg whites (from 2 large eggs)
- 7 Tablespoons (3 ounces, 85 grams) granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅔ cup (3.18 ounces, 90 grams) all-purpose flour
- 2 Tablespoons (1 ounce, 30 grams) unsalted butter, melted and cooled
- 24 chocolate chips
Instructions
- Preheat the waffle cone machine to a color setting of around 4. Lightly brush both sides with oil.
- In a small mixing bowl, beat together egg whites, sugar and vanilla. Add the salt and half of the flour; beat to incorporate. Add the melted butter and remaining flour and beat until smooth.
- Spoon 2 Tablespoons batter onto the center of a hot cone waffle machine. Close the lid, lock the latch. Bake for 1 minute and 30 seconds. Check for proper color and adjust timing accordingly. (See Tip 1)
- Carefully remove the waffle from cone waffle machine with a wooden fork onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form, pinching the bottom and holding the cone for about 10 seconds to set its shape.
- Drop several chocolate chips into the cone, and push down with small dowel to the bottom to seal the bottom of the cone. Cool completely. (See Tip 2)
- Store in airtight container. Yield: 8 Homemade Waffle Cones.
Chula’s Expert Tips
- I used a 1 ¾-inch ice cream scoop. It produced the perfect amount of batter.
- We’ve all been there on a hot day when all of a sudden, your ice cream starts dripping from the bottom of your ice cream cone. For the homemade waffle cone, the solution is to drop 3 chocolate chips into the hot cone as soon as it has been formed and holds it shape. The heat of the cone will melt the chocolate and form a seal at the bottom of the cone! This produces the added benefit of a chocolaty surprise at the bottom of the cone.
