Ice Cream Cone Recipe

This Homemade Ice Cream Cones recipe shows you how to make crispy waffle cones or stovetop sugar cones from scratch. They’re light, sweet, and super fun to shape (especially once you get the hang of it). Great for summer weekends, date nights, or whenever the store-bought ones are weirdly stale.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 4–5 mins per cone
• Flavor: sweet, crisp, vanilla-ish
• Great for: parties, summer desserts, ice cream emergencies

Why I Like This Recipe

I made these once because I ran out of cones and didn’t wanna walk to the store. That’s it. They were actually way easier than I thought — especially the sugar ones. Now I just make ’em when I’m bored or want to impress someone with zero effort.

Ingredients

For Sugar Cones (Stovetop):

• 2 large egg whites
• 1/2 cup superfine sugar
• 3 tbsp whole milk
• 1/2 tsp vanilla extract
• Pinch of salt
• 2/3 cup all-purpose flour
• 2 tbsp unsalted butter, melted

For Waffle Cones (Waffle Iron):

• 1 egg
• 1 egg white
• 1/4 tsp salt
• 1/4 cup + 1 tbsp superfine sugar
• 1/2 cup + 2 tbsp all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 tbsp whole milk
• 1 tsp vanilla extract

Optional for Dipping:

• Melted semisweet or dark chocolate

How To Make Ice Cream Cone

1. Make the batter: Whisk all ingredients in a bowl until smooth. For sugar cones, it’ll be thicker. For waffle cones, let the batter sit 5 mins before cooking.
2. Cook your base: Stovetop: Spray a cold skillet lightly, pour in 2 1/2 tbsp batter, spread it thin. Cook over medium heat 4–5 mins, flip, cook 1–2 more mins. Waffle maker: Pour 3–3 1/2 tbsp batter in the center, close lid. Cook 4 mins until golden brown.
3. Shape them fast: Lay cooked disc on a clean towel, place cone roller at the bottom, and roll quickly. Press the seam side down and hold until set (takes about 1–2 mins). They harden fast, so work quick.
4. Dip & cool: Let cones cool fully. Dip the tips in melted chocolate if you want, then let them harden on parchment paper.

Tips for Success

• Make one at a time until you get your groove.
• Use a cone roller or improvise with something cone-shaped.
• If it cools before you roll, it’s game over — just eat the disc like a cookie.
• Keep finished cones in an airtight container. Moisture = soggy = sad.

Storage and Reheating

• Room Temp: Store in an airtight container at room temp for up to 3 days. Don’t refrigerate or they lose their crunch.
• Freeze: Not recommended. They get weird.
• Reheat: You can’t. Just eat ’em or toss ’em.

Frequently Asked Questions

• Can I make these without a cone roller?
  Yeah — a metal funnel or thick marker wrapped in foil works too.
• Can I use brown sugar instead of superfine?
  You can, but the texture gets a little grainy. Superfine is best.
• Can I freeze the batter?
  Nope. But it does keep in the fridge for a day.
• How do I keep them crisp?
  Store them dry, airtight, and far from humidity. You can toss in a dry paper towel if your kitchen’s humid.
• Can I make bowls instead of cones?
  Totally. Drape the warm disc over a cup bottom and shape it. Let it harden.

Common Mistakes and How to Dodge Them

• Waiting too long to roll: They harden in seconds. No joke. Have your cone roller ready.
• Using too much batter: Overflow = uneven shape. Stick to the suggested amount.
• Not whisking enough: Lumps = streaks = patchy cones. Mix it properly.
• Storing warm cones: Traps steam. Makes them soft. Let them cool first.
• Skipping the spray (for skillet): They’ll stick and tear. Light spray is enough.

Nutrition Facts (Per Cone)

• Calories: 92 kcal
• Total Fat: 3g
• Saturated Fat: 1.8g
• Cholesterol: 12mg
• Sodium: 44mg
• Potassium: 15mg
• Total Carbohydrate: 15g
• Dietary Fiber: 0.3g
• Sugars: 8g
• Protein: 1g