How to Make Ice Cream Cones

Ice Cream Cones

The Spruce Eats / Diana Chistruga

Prep: 5 mins
Cook: 48 mins
Total: 53 mins
Servings: 24 servings
Nutrition Facts (per serving)
145 Calories
8g Fat
18g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 145
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 20mg 7%
Sodium 19mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What's more fun and satisfying than churning your own ice cream? Making your own ice cream cones! It's a fun summertime activity that the whole family can take part in.

A simple vanilla batter is spooned onto parchment-lined cookie sheets, spread into a thin circle, and baked until golden. Then, while the cookies are still warm and pliable, they're wrapped around a cone-shaped mold to form the classic ice cream cone triangular shape.

Alternately, edible ice cream cone bowls can be made by using this same recipe and draping the warm cookie over an inverted muffin tin. Either way, it's a baking project you'll definitely want to try.

“These at-home ice cream cones are fun to make, but they’re also delicious! Of course, be careful when molding them, as you need to work with them while warm. But this is a really fun family activity to step-up your home sundae bar.” —Tracy Wilk 

Ice Cream Cones/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 2/3 cups granulated sugar

  • 3/4 cup egg whites, from about 5 large eggs

  • 1 pinch salt

  • 1 cup (8-ounces) unsalted butter, melted

  • 1 cup all-purpose flour

  • 1/2 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 375 F.

    Ice Cream Cone ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. In a large bowl, combine the sugar, egg whites, and salt. Whisk until the sugar dissolves (you don't need to whisk these ingredients until peaks form).

    Sugar, egg whites, and salt mixture in a bowl with a whisk

    The Spruce Eats / Diana Chistruga

  3. Whisk in the melted butter, flour, and vanilla until well-blended. 

    Ice cream cone batter in a bowl with a whisk

    The Spruce Eats / Diana Chistruga

  4. Line a cookie sheet with parchment or a silicone baking mat. For each cone, drop 2 tablespoons of batter onto the prepared cookie sheet, arranging them far apart to allow for spreading.

    Don't attempt to bake more than 4 cookies at a time because you'll need to shape the cones quickly, as soon as they come out of the oven.

    Ice cream cone batter on a baking sheet

    The Spruce Eats / Diana Chistruga

  5. Gently spread each scoop of batter into a circle about 4-inches in diameter. Bake until the cookies are light golden, 8 to 10 minutes.  

    Ice cream cone batter circles on a baking sheet

    The Spruce Eats / Diana Chistruga

  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 clean kitchen towel. 

    Ice cream cones shaped with a cone mold on a baking sheet

    The Spruce Eats / Diana Chistruga

  7. Alternately, the baked cookies can be draped over an inverted muffin tin to create ice cream bowls.

    Ice cream cone bowls shaped on an inverted muffin tin

    The Spruce Eats / Diana Chistruga

  8. Allow the ice cream cones or edible bowls to cool completely before filling with ice cream. 

    Ice Cream Cones and bowls with ice cream

    The Spruce Eats / Diana Chistruga

Recipe Tips

  • If you are working by yourself, it's recommended to bake only 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 quickly as they cool, it's hard to work fast enough to shape more than four after the sheet comes out of the oven. If you have an extra set of hands and more cone rollers, feel free to bake more each time.
  • If the cookies become too hard to shape, return them to the oven for a few seconds, then try shaping again.
  • Compared to commercially made ice cream cones, it can be difficult to form perfectly tight cones. To prevent drips, place a mini marshmallow in the bottom of the tip before filling with ice cream.