Waffle Cones

These waffle cones can be made vanilla or chocolate, using a waffle cone maker or in the oven, and are ideal for filling with your favorite ice cream, whatever your age.

Vanilla and chocolate waffle cones on a white marble surface.

Remember those graham cracker-like waffles cones you’d get from the store that were always stale? So clever in concept. So disappointing in execution. Banish those memories with these easy homemade waffle cones. Crisp yet tender, buttery and sweet, and entirely impossible to say no to…–Renee Schettler

How to Glam Up Your Waffle Cones

If you’d like to decorate the top of your waffle cone, in a small bowl, melt together 1/2 cup chopped dark chocolate with 2 teaspoons coconut oil. Invert each cone and dip the rim into the chocolate, then sprinkle with rainbow sprinkles, shredded coconut, or chopped nuts.

Waffle Cones

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H
  • Makes 5 to 6 waffle cones
Print RecipeBuy the Rose’s Ice Cream Bliss cookbook

Want it? Click it.

Special Equipment: An electric waffle cone maker or pizzelle maker (optional); cone-shaped rolling form (or make your own with the Variation beneath the recipe)

Ingredients

  • For vanilla waffle cones
  • For chocolate waffle cones

Directions

Make the vanilla waffle cone batter

In a 1-cup glass measuring cup in the microwave or in a small saucepan over low heat, melt the butter. Let it cool until it’s no longer hot, about 5 minutes.

In a medium bowl, lightly whisk together the egg and salt. Add the sugar and whisk until light and foamy, 30 to 60 seconds. Whisk in the melted butter and vanilla until combined.

Add the flour and use the whisk to stir it in. When all the flour has been moistened, whisk until smooth, about 15 seconds.

Make the chocolate waffle cone batter

In a 1-cup glass measuring cup in the microwave or in a small saucepan over low heat, melt the butter. Let it cool until it’s no longer hot, about 5 minutes.

In a small bowl, whisk together the flour and cocoa.

In a medium bowl, lightly whisk together the egg and salt. Add the sugar and whisk until light and foamy, 30 to 60 seconds. Whisk in the melted butter and vanilla until combined.

Add the flour mixture and use the whisk to stir it in. When all the flour mixture has been moistened, whisk until smooth, about 15 seconds.

Tester tip: If the batter starts to thicken as it stands, it’s fine to stir in up to a few tablespoons of water.
Cook the waffle cone batter

If using a waffle cone maker or pizzelle maker, follow the manufacturer’s instructions, using about 1 1/2 tablespoons of batter for each cone. It will probably take about 80 seconds for the vanilla batter and only 60 seconds for the chocolate batter. Roll each hot disc into a cone shape using the store-bought or homemade cone form. The cone will firm up within seconds so you can remove it and continue to use the form with the remaining cones while they’re still warm and malleable. Use immediately.undefined

If using an oven, see the ‘How to Bake Your Waffle Cones in the Oven’ variation below. 

Place each shaped cone in a glass to help keep its shape while it cools and crisps, which will happen in just a few minutes. 

Tester tip: If your cones have a small hole at the bottom, no worries. Simply drop in a mini marshmallow or blueberry to stop ice cream from leaking.
Print RecipeBuy the Rose’s Ice Cream Bliss cookbook

Want it? Click it.

    How to Bake Waffle Cones in the Oven And Make Your Own Waffle Cone Shaper

    • First, you’ll need to make something to help you shape the tender baked cookie into a waffle shape. Draw a 12-inch (30-cm) circle on a file folder or other sturdy paper. Draw lines to divide the circle into 4 equal wedges. Cut out the wedges.

      Roll a wedge to form a cone shape. Overlap the two sides of the wedge by 1/4 inch (6 mm) and tape the edges together to secure the cone’s shape. Repeat with the other 3 wedges.

      Cut four 9-inch (23 cm) squares of aluminum foil. Wrap the outside of each paper cone with foil, taping the edges. Fold the excess foil over the open top of the cone to secure the foil to the cone. (If necessary, staple the foil near the edge of the open end of the cone.)

      Lightly coat the outside of each foil-wrapped cone with nonstick cooking spray. Place the inverted cones on a countertop until ready to use.

    • To bake your waffle cone batter in the oven, trace out 5-inch (127-mm) circles on a couple of sheets of parchment paper and line two rimmed baking sheets with the parchment paper. Adjust the oven rack to the middle position and preheat the oven to 325°F (160°C). Use an offset spatula to spread a 1 1/2 tablespoons of the batter for each cone very thinly on a baking sheet, smoothing then as thinly and as evenly as possible. Work with only 2 rounds of batter on a baking sheet at a time. Bake until set, 12 to 15 minutes. The batter should look set and when you lift the edge with a spatula, it should not be met with any resistance. Use a spatula to carefully flip each disc onto a dish towel. Quickly roll each hot disc into a cone shape using the cone form. This can take some practice. No worries. And kindly note as you practice that any thick spots in the cone may break. That’s okay. It’s not a personal failing on your part. They’ll still taste amazing. Or if you get frustrated, simply drape the baked cones over the bottom of an upturned dish rather than fuss with making the cones and call it a waffle bowl.

    Recipe Testers' Reviews

    These cones are a fun addition to the quarantine craze of easy homemade ice cream and a perfect weekend project that the kids will love.

    I suspect this recipe would work better with a waffle cone maker, but I couldn’t find one in my area. Making them in the oven worked just fine, but it took some tweaks and experimenting to get the baking time figured out.

    I followed the directions for the cone molds and found them easy to make. I traced 5-inch rounds onto 2 parchment paper sheets to use as the guide for spreading the batter. I cooled the sheet pan in between batches and used the same parchment-lined pans.

    I melted the butter in the microwave for 1 minute at full power, being sure to cover the top with a paper towel to keep it from splattering.

    In my oven, I found 12 to 13 minutes to be the right amount of time so that the cones were still pliable enough to get a tighter cone shape. The batter was firm in the middle and lightly browned on the edges.

    For added fun, I dipped the top edges of my cones in chocolate melted with a bit of coconut oil (1/2 cup dark chocolate and 2 teaspoons coconut oil) and then sprinkled them with rainbow jimmies (or sprinkles).

    Three vanilla waffle cones, with one filled with chocolate ice cream.

    This ice cream cone is indeed crunchy and crispy and the flavor is buttery, sweet goodness.

    We found the recipe to be simple and quick with all the timings accurate. We tried the vanilla batter and baked it for 15 minutes.

    We followed the instructions to make our cone forms from paper and aluminum, which were easy and worked as described. However, we made a mistake in spreading the batter too thick so we ended up with four 5-inch taco shell-ish shaped cookies that didn’t quite wrap around our forms.

    Even though we didn’t have ice cream in the house, we wanted to try this recipe as soon as we saw it, so we filled one of our cones with sweet cashew cream, blueberries, and chocolate chips (yum), and another with a chocolate spread, smushing the two halves together. We realized we had made a high-end Milano—a really good one. The cookie or cone is tasty enough for us to try this recipe again, to be more exacting about spreading the batter thin on the sheet and it will be fun to do.

    HUNGRY FOR MORE?

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish