Homemade Waffle Cones Recipe
These easy Homemade Waffles Cones take just a few minutes to make and elevate any ice cream party! You can even make waffle cone bowls with the same recipe.
Servings: 10 cones
Calories: 130kcal
Cost: $3
Recipe Link
Equipment
- Waffle Cone Holder , optional
Ingredients
- 2/3 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2 eggs
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup unsalted butter , melted
- 1/4 cup milk
- 2 teaspoons vanilla extract
- Chocolate Chips (optional, to plug bottom of cone)
Instructions
- Preheat waffle-cone maker according to the manufacturer's instructions.
- Make Batter: In medium-size bowl whisk together the eggs and sugar until well combined. Add flour and salt and stir to combine. Add melted butter, milk and vanilla and stir until combined. Allow batter to rest for 10 minutes. (If the batter feels thick you can add 1-2 Tablespoons extra milk).2/3 cup all-purpose flour, 1/4 teaspoon kosher salt, 2 eggs, ¼ cup granulated sugar, ¼ cup light brown sugar, ¼ cup unsalted butter, 1/4 cup milk, 2 teaspoons vanilla extract
- Cook Waffle Cones: Very lightly grease the waffle cone maker before the first use (and periodically as needed). Spoon about 3 Tablespoons (a scant 1/4 cup batter) onto the waffle-cone maker, gently spreading it into a small circle. Close the lid and cook for about 2 minutes (may vary depending on waffle cone maker) until golden. You can lift the lid to check for doneness.
- Shape Cones: Immediately remove the waffle from the waffle-cone maker and quickly shape it around the cone roller. I use a paper towel to help, since the waffle will be hot! Hold the waffle around the cone for a few seconds to set its shape.
- Add Chocolate Chips: We also like to add a few chocolate chips to the bottom of the cone while it's warm, to act like a “plug” and prevent any ice cream dripping through.Chocolate Chips (optional, to plug bottom of cone)
- Cool: Place cone in a waffle cone holder to rest (or us a cooling rack). Repeat with the remaining batter. Makes about 10 cones.
Notes
Yield: 10 Waffle Cones. Serving Size: 1 Waffle Cone.
Store waffle cones in an airtight container, in a cool dry place, for up to 5 days. I like to use an airtight plastic container, with a piece of paper towel at the bottom, and some parchment between layers to prevent sticking.
Freezing Instructions: Wrap each cone individually in plastic wrap, then place upright in a tall airtight container or zip-lock bag. Freeze up to 3 months. Thaw uncovered at room temperature for 15–20 minutes before serving. I like to re-crisp them in the oven at 300 degrees F for 5 minutes. Cool before serving.
Waffle Cone Flavor Variations:
- Cinnamon: Add about ¼ teaspoon ground cinnamon to the batter
- Chocolate Waffle Cones: Replace 2 Tablespoons flour with unsweetened cocoa powder and add 1 Tablespoon extra sugar.
- Dipped Waffles Cones: Once cones have cooled completely, dip the top edge in melted chocolate. If desired, roll in sprinkles, chopped nuts, mini chocolate chips, or toasted coconut.
- Gluten Free: Swap the flour for a gluten free flour blend. My favorite is Cup4Cup.
- Mini Waffle Cones: Use half the batter or a little more, depending on how small you want them.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 75mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 199IU | Calcium: 20mg | Iron: 1mg
