Recipes

Homemade Ice Cream Cones

Ingredients

Weight/
Volume
Ingredients
STOVE TOP SUGAR CONES
2 large Egg whites 2 large
105 g Sugar, super fine ½ cup
60 ml Whole milk 3 tbsp
2.5 ml Vanilla Extract ½ tsp
Pinch Salt Pinch
87 g Laucke Wallaby Flour ½ cup
28 g Unsalted butter, melted 2 tbsp
WAFFLE CONES
1 each Egg, whole 1 each
1 each Egg White 1 each
1.5 g Salt ¼ tsp
50 g Sugar, super fine ¼ cup
66 g Laucke Wallaby Flour ⅖ cup
60 g Unsalted Butter, melted ¼ cup
40 ml Whole Milk 2 tbsp
5 ml Vanilla Extract 1 tsp
Melted semi sweet or dark chocolate

Method

  1. Equipment:

    Cone Rollers. (Can be purchased online or from bakery suppliers).

    Waffle Cone Cooker. Can be baked in a sandwich press

  2. Stovetop sugar cones

  3. Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together.

  4. Stir in flour and butter until fully incorporated, and batter is smooth.

  5. Lightly spray a non-stick skillet with a small amount of cooking spray. Pour 2-1/2 tablespoons batter into the cold skillet, and spread into a thin even layer.

  6. Place skillet over medium heat, and cook for 4 to 5 minutes or until base has set.

  7. Flip and continue to cook for 1 to 2 minutes.

  8. Quickly lay disc onto a clean towel, using towel and cone roller, roll sugar disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet).

  9. Cool skillet, and repeat until all batter has been used.

  10. Cool cones completely before dipping the tips in chocolate, and setting on parchment until the chocolate hardens.

  11. Carefully store in an airtight container for up to three days.

  12. Waffle Cones

  13. Pour all ingredients into a mixing bowl, and whisk together until no lumps remain.

  14. Allow mixture to sit for 5 minutes.

  15. Heat waffle cone maker to desired settings.

  16. Pour 3 to 3-1/2 tablespoons batter into the center of the waffle cone maker, and gently press lid closed completely.

  17. Cook waffle cones for 4 to 5 minutes, or until golden brown.

  18. Quickly lay waffle disc onto a clean towel and using cone roller, roll waffle disc into a cone shape, and hold, seam side down for 1 to 2 minutes, or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet).

  19. Repeat until all batter has been used.

  20. Cool cones completely before dipping the tips in chocolate, and setting on parchment until the chocolate hardens.

  21. Carefully store in an airtight container for up to three days.

  • Laucke Specialities
  • Makes 8 sugar cones and 6 waffle cones.
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