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My review
Homemade Ice Cream Cones
6
Mallory Strange
"These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven."
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Ingredients
40 m servings 185Original recipe yields 8 servings (8 cones)
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- US
- Metric
Directions
{{model.addEditText}} Print- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
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Reviews
Read all reviews 2636 Ratings
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Most helpful positive review
5/19/2008
YUM! The first cone I made didn't dry hard, so the next one, I made sure the heat was on medium-low and when the cone was slightly brown, I flipped it and pressed on it with my spatula so it bro...
Most helpful critical review
7/1/2007
My cones never got crispy, or even hard enough for using. They tasted really good though. I think I might use this recipe in a round waffle iron. I think that might work better.
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5/19/2008
YUM! The first cone I made didn't dry hard, so the next one, I made sure the heat was on medium-low and when the cone was slightly brown, I flipped it and pressed on it with my spatula so it bro...
5/27/2008
My whole family enjoyed these cones. Mine turned out crispy. It takes quite a while to get the cones evenly browned. Next time I think I'll try it with a weight or baking them to get even bro...
6/7/2008
I had similar problems as other reviewers getting these to firm up. I suspect it has to do with the heat, but that's tricky; too low and it stays soft, too high and it burns (ask me how I know)...
8/4/2012
I don't have a waffle griddle so my waffle bowls were not gorgeous, but the recipe did work out good. I used a flat griddle on medium-low heat and allowed them to slowly brown. They were a littl...
5/19/2013
These cones are EXCELLENT! I used a Chef's Choice Waffle Cone Express grill to make them. I do believe using a waffle grill of some type makes these cones perfect. (They won't need flipping) ...
7/22/2009
I made this gluten free by using white rice flour. Yum! Though it only crisped on the edges & it didn't stick together well (expected, with the lack of wheat gluten), it definately delivered t...
6/26/2014
The end product was tasty, but the recipe could use a couple tweaks to get the crispiness everyone expects in a waffle-cone. First of all, the recipe says it makes 8 cones, but it's actually cl...
7/1/2007
My cones never got crispy, or even hard enough for using. They tasted really good though. I think I might use this recipe in a round waffle iron. I think that might work better.
6/2/2015
I thought this was great. Took a couple times to figure out how much batter to use in order for it to get crispy enough. But it worked and was delicious! I cut a paper plate and taped it into a ...