How to make a waffle cone without a waffle maker

Whisk in the melted butter. Add the flour, mixing only until the lumps have disappeared and the batter is smooth.

Bake the batter according to the directions for your iron.

To shape ice cream cones: Pull the baked round off the iron and position the roller across the middle, leaving room at the bottom to grip the point of the cone. Working very quickly, fold one side across the roller and tuck under the cone. Pressing firmly, roll the cone over to finish. Allow it to cool for a few moments in order to set. Remove and repeat.

To shape waffle bowls: Turn a muffin tin over and grease the outside of the tin; you can also use inverted custard cups or flat-bottomed metal measuring cups. Take the baked round off the iron and immediately drape it over the greased form, gently pressing the edges down over the sides. If you have a small plate or measuring cup, place it on top of the round to ensure the top (which will become the bowl's bottom) sets flat. Once cool, carefully remove the weight and the waffle bowl from its form; try twisting gently to release it before pulling it up and setting it upright.

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Hi Bold Bakers!

We make our own 2-ingredient, No Machine Ice Cream on Bigger Bolder Baking so why wouldn’t we make our own homemade ice cream cones? No store bought cones for us thanks very much. Best thing is you don’t need a waffles cone machine or any special equipment to make them.

The cones are made with a vanilla batter that can be mixed by hand and cooked off straight away. There is really no fuss here. Make your batter in advance so when you are ready for your ice cream, you can cook off your cones and they will be ready in minutes.

Once off the heat the cones crisp so you have to roll it fast. So the trick is be ready to roll them. Shape the bottom first and get that nice tight cone shape.

You know when you walk by a Ben & Jerry’s Ice Cream Shop and you can smell the waffles cones? Well imagine your own kitchen smelling like that…it’s the stuff dreams are made of.

This recipe is one of many in my Bold Baking Basics repertoire. This section is full of essential recipes I want my Bold Bakers to know like How to Make Homemade Food Coloring and Homemade Marshmallow Fluff.

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Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

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Homemade Ice Cream Cones

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Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Machine Ice Cream!

Author: recipe from Spoonforkbacon.com

Servings: 8 cones

• Dessert
• Stovetop
• Frying Pan

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Machine Ice Cream!

Author: recipe from Spoonforkbacon.com

Servings: 8 cones

Ingredients

• 2 large egg whites
• 1/2 cup (4 oz/115g) sugar
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• pinch salt
• ⅔ cup (3 ⅓oz/100g) all purpose flour, sifted
• 2 tablespoons (1oz/30g) butter, melted
• melted semisweet chocolate
• Sprinkles
• Toasted nuts

Instructions

• Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.

• Place a nonstick skillet, cast iron pan or frying pan on low heat.

• Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.

• Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.

• Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)

• Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.

• Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.

• These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.

  What can you use if you don't have a waffle cone maker?

  Using towel and cone roller, roll waffle disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens.

  Can you make a waffle cone with a regular waffle maker?

  Using a waffle iron just won't work to make cones, and neither will your panini maker for that matter. You could always just make regular waffles and turn them into ice cream sandwiches, but if you are looking to make homemade cones, you will want to get a waffle cone maker.