|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 0g||1%|
|Total Sugars 14g|
|Vitamin C 0mg||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.|
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
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
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F.
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).
Whisk in the melted butter, flour, and vanilla until well-blended.
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.
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.
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.
Alternately, the baked cookies can be draped over an inverted muffin tin to create ice cream bowls.
Allow the ice cream cones or edible bowls to cool completely before filling with ice cream.
- 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.