How to Make Ice Cream Cones

How to Make Ice Cream Cones

The Spruce / Kristina Vanni 

  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 24 servings

The only thing more fun and satisfying than churning your own ice cream? Making your own homemade ice cream cones. It is a fun summertime activity that the whole family can take part in.

A simple vanilla batter is spooned onto parchment-lined baking sheets, spread into a thin circle and baked until golden brown. Then, while the cookies are still warm and pliable, they are wrapped around a cone-shaped mold to form the classic ice cream triangular shape. Alternately, edible ice cream bowls can be made by using this same recipe by draping the warm cookie over an inverted muffin tin. Either way, it's a baking project you definitely want to try.

Ingredients

  • 1 2/3 cup sugar
  • 3/4 cup egg whites (from about 5 large eggs)
  • Pinch salt
  • 1 cup butter (melted)
  • 1 cup flour
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Ice Cream Cone ingredients
    The Spruce / Kristina Vanni 
  2. In a large mixing bowl, combine the sugar, egg whites, and salt and mix until the sugar dissolves. (You do not need to whip these ingredients until peaks form.)

    Whisk the ingredients togethr
    The Spruce / Kristina Vanni
  3. Beat in the melted butter, flour, and vanilla until well blended. 

    Add egg flower and vanilla into the whisked ingredients
    The Spruce / Kristina Vanni
  4. Measure 2 tablespoons of the batter and drop onto a parchment-lined baking sheet. Place 4 scoops on each sheet, spaced far apart from each other as the batter will spread.

    Place the batter on parchment paper
    The Spruce / Kristina Vanni
  5. Gently spread each scoop of batter into a 4-inch diameter circle. Bake in the oven for 10 minutes, or until the cookies are lightly browned. 

    Spread out the batter
    The Spruce / Kristina Vanni 
  6. Remove the sheet from the oven and quickly form the warm, pliable cookie around a cone-shaped mold. You must work very quickly before the cookies set. If the cookies are too hot to handle, ease them over and around the mold using a tea towel. 

    Turn the cookies into a cone shape
    The Spruce / Kristina Vanni
  7. Alternately, the baked cookies can be draped over an inverted muffin tin to create ice cream bowls.

    Make ice cream cone bowls
    The Spruce / Kristina Vanni
  8. Allow the ice cream cones or edible bowls to cool completely before filling with ice cream. 

    Filled ice cream cone bowls
    The Spruce / Kristina Vanni
  9. Enjoy your homemade treat!

    Marshmallows and an empty ice cream cone
    The Spruce / Kristina Vanni

Recipe Tips

  • If you are working by yourself, it is recommended to only bake four cookies at a time.
  • The wooden cone shaper featured here is also known as an Italian Pizzelle Roller or Norwegian Krumkake Cone Maker. They can easily be purchased online.
  • Because the cookies firm up as they cool, it is hard to work quick enough to shape more than four after the tray comes out of the oven. If you have an extra set of hands and more cone rollers, feel free to bake more each time.
  • Compared to commercially made ice cream cones, it can be difficult to from perfectly tight cones. To prevent drips, place a mini marshmallow in the bottom of the tip before filling with ice cream.