How to Make Waffle Cones
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!
Servings 20
Calories 112kcal
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.
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 11mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 43IU | Calcium: 24mg | Iron: 1mg