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.
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
- 2 tablespoons (1 oz) unsalted butter
- 1 large egg
- 1/8 teaspoon fine sea salt
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 ounces (a scant 1/2 cup) all-purpose flour
For chocolate waffle cones
- 2 tablespoons (1 oz) unsalted butter
- 1 1/3 ounces (a scant 1/3 cup) all-purpose flour
- 3 tablespoons unsweetened Dutch-process cocoa powder (sifted before measuring)
- 1 large egg
- 1/8 teaspoon fine sea salt
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
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.
Nutrition
Serving: 1cone | Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 73mg | Fiber: 0.3g | Sugar: 10g