There’s something magical about making waffle cones at home—they fill your kitchen with a delicious aroma and add a personal touch to your ice cream.
Plus, they’re crispy, flavorful, and infinitely better than store-bought ones. Once you try this recipe, you’ll never go back!
A Delightfully Crunchy Treat
My daughters are big ice cream fans, and one day, after I made a fresh batch, they asked, “Why doesn‘t the ice cream have waffle cones? It‘s just not the same!”
It was a moment of realization—I needed to up my game. So, I decided to make waffle cones from scratch.
The result? Absolute delight! My daughters couldn’t stop eating them, marveling at how crispy they were, and even my husband said they tasted better than the ones from the store.
Of course, some readers have asked, “Why aren‘t my waffle cones crispy?”
The trick is simple: cook out all the moisture completely. When you do, it’s nearly impossible for them not to be perfectly crisp.
You can see just how crunchy they are in the image below. And here’s the best part—after making these waffle cones, you’ll be amazed at how simple it is to create something so delicious and satisfying right at home!
A Simple and Fun Process
One of the things I love about this recipe is how adaptable it is. For shaping the cones, I made a DIY mold using two A4 sheets of paper rolled into a cone. It’s quick, easy, and resourceful—no need to hunt for special molds. You can use whatever sturdy paper you have at home to get the job done.
When it comes to cooking, I used a waffle cone pan, which makes the process very convenient. If you don’t have one, don’t worry—a non-stick frying pan works perfectly. Just spread the batter thinly and cook on low heat for even results.
The batter, made from 200g of flour and 2 eggs, yields a generous number of cones, perfect for enjoying homemade ice cream all summer long.
With this recipe, you’re not just making a treat—you’re bringing the joy of summer ice cream cones into your home.
Why You‘ll Love This Recipe
- Homemade perfection: Fresh, crispy, and aromatic cones made from scratch.
- Customizable: Adjust the size and flavor to suit your taste.
- Easy to make: Simple instructions with no special equipment required!
Ingredients
- 100g corn oil
- 240g whole milk
- 80g sugar
- 200g all-purpose flour
- 2 eggs
- 10g black sesame seeds
Instructions
1. Prepare the Batter
- In a mixing bowl, combine 100g corn oil and 240g whole milk, stirring until well blended.
- Gradually whisk in 200g all-purpose flour, 80g sugar, and 2 eggs, mixing until smooth and lump-free.
- Fold in 10g black sesame seeds until evenly distributed. Set the batter aside.
2. Make a Cone Mold (Optional)
- If you don’t have an ice cream cone mold, roll two A4 sheets of paper into cone shapes, secure with tape, and set aside.
3. Cook the Waffle Cones
- Heat a waffle cone pan or non-stick frying pan over low heat.
- Pour a ladleful of batter into the pan, spreading it thinly. Close the lid if using a waffle cone pan.
- Cook, flipping the pan occasionally, until the batter is evenly cooked and turns a light golden color.
4. Shape the Cones
- Remove the cooked wrapper from the pan and quickly wrap it around the prepared cone mold while still warm. Work fast, as the wrapper will harden as it cools.
- Adjust the size of the cones based on your preference, or leave them flat for waffle-style treats.
5. Cool and Serve
- Let the cones cool completely on a wire rack. Once cooled, they will harden into perfectly crisp cones ready for your favorite ice cream.
Frequently Asked Questions
Can I use a different oil?
Yes! While corn oil provides a light flavor, you can use sunflower oil or melted butter for a richer taste.
How do I store leftover cones?
Store cooled cones in an airtight container at room temperature for up to 5 days to maintain their crispness.
Can I add other flavors?
Absolutely! Try adding vanilla extract, cocoa powder, or cinnamon to the batter for a unique twist.
Do I need a waffle cone maker?
No! A non-stick frying pan works just as well—just spread the batter thinly and cook evenly.
How to Make Waffle Cones
Ingredients
- 100 g corn oil
- 240 g whole milk
- 80 g sugar
- 200 g all-purpose flour
- 2 eggs
- 10 g black sesame seeds
Instructions
Prepare the Batter
- In a mixing bowl, combine 100g corn oil and 240g whole milk, stirring until well blended.
- Gradually whisk in 200g all-purpose flour, 80g sugar, and 2 eggs, mixing until smooth and lump-free.
- Fold in 10g black sesame seeds until evenly distributed. Set the batter aside.
Make a Cone Mold (Optional)
- If you don't have an ice cream cone mold, roll two A4 sheets of paper into cone shapes, secure with tape, and set aside.
Cook the Waffle Cones
- Heat a waffle cone pan or non-stick frying pan over low heat.
- Pour a ladleful of batter into the pan, spreading it thinly. Close the lid if using a waffle cone pan.
- Cook, flipping the pan occasionally, until the batter is evenly cooked and turns a light golden color.
Shape the Cones
- Remove the cooked wrapper from the pan and quickly wrap it around the prepared cone mold while still warm. Work fast, as the wrapper will harden as it cools.
- Adjust the size of the cones based on your preference, or leave them flat for waffle-style treats.
Cool and Serve
- Let the cones cool completely on a wire rack. Once cooled, they will harden into perfectly crisp cones ready for your favorite ice cream.
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