To start off a month full of ice cream themed recipes and treats, I wanted to start with the basics. Here is a simple way to make sugar cones and bowls without a waffle cone iron, to hold your favorite frozen treats. They have a delicious melt in your mouth taste resembling a cross between a fortune cookie and a classic sugar cone.
You can use this recipe to make either cones or bowls. Just create the batter, bake and form to enjoy fresh homemade ice cream cones or bowls at home any time! Get creative and dip your cones in melted chocolate and roll in chopped nuts or sprinkles for a sweet and festive touch!
For a fun twist, check out my Homemade Flavored Ice Cream Cones: Confetti Cones, Chocolate Cones & Red Velvet Cones!
The batter is so simple to make. Simple stir all the ingredients until smooth and you are all set to start baking your cones! I like to stick with baking 2-3 at a time so the others don't set and crack by the time I get to forming them, as these cones will dry very quickly.
If you want to make cones you can create cone formers out of card stock paper by cutting out a half circle, wrapping it around itself forming a cone shape, and taping to secure. Wrap the outside of the cone mold in foil and spray with non-stick spray for a non-stick surface so the cone can easily release from the mold.
To make bowls, simply press your cone around an upside down cupcake/muffin tin or an upside down drinking glass and hold until it has cooled and hardened into a bowl shape.
Homemade Sugar Cones
Yields: 1/2 dozen mini 5" cones/bowls (or 1/2 cup batter)
Ingredients
- 1 large egg white
- 3 tablespoons granulated white sugar
- 1 tablespoon packed light brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Directions
Preheat oven to 325 degrees F. Trace 2-4 five-inch circles on a sheet of parchment fit to the size of your baking sheet. Flip parchment paper over and place on baking sheet as a template for uniform sized cones/bowls. Create cones molds if desired out of card stock paper by cutting out 5 1/2 inch triangles, wrapping it around itself forming a cone shape, and taping to secure. Wrap the outside of the cone mold in foil or parchment paper so the cone can easily release from the mold. Make one cone mold for each circle on your parchment paper template.
Whisk together the egg white and sugars until frothy. Add butter and vanilla. Gently stir in flour until smooth.
Spoon about 1 heaping tablespoon of batter onto the parchment lined baking sheet using a small offset spatula or knife, using your circle templates as a guide. Make sure they are spread out thin and even so they come out nice and crisp. Bake for about 9-11 minutes. Immediately remove from pan with a spatula and very quickly, shape your cones into mini cones or bowls:
Cones
Roll cone tightly around your cone mold (make sure you have room to pinch the tip of the cone shut). Use a paper towel to handle your cone if it is too hot to touch. Make sure to press down the seam and pinch the tip of cone shut, so ice cream will not drip through. Place cone, open side down, on a cooling rack and let cool on cone mold until they have hardened and hold their shape, about 8-10 minutes. Repeat with remaining cones. Once cooled, gently remove cones from cone molds and repeat with remaining batter.
Bowls
Flip over a cupcake/muffin pan and lightly grease the outsides of the cups (you can also use individual small custard bowls or drinking glasses flipped upside down). Place the center of the cone on top of the upside down cupcake well/bowl/glass and press the sides down to create an upside down bowl shape. Place a paper towel on top of the cone and use a rubber band to hold down sides of cone to hold it in it's bowl shape. Repeat with remaining cones and let cool on cupcake pan/bowl/glass until they have hardened and hold their shape, about 8-10 minutes. Once cooled, gently remove cones and repeat with remaining batter.
Cones/Bowls are best served fresh, but can be kept in an airtight container, with a piece of bread inside to absorb moisture so cone stay crisp, for about a week or two.
