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Craft Your Own Crispy, Golden Homemade Waffle Cones: The Ultimate Ice Cream Experience

There’s something uniquely satisfying about enjoying a scoop of your favorite ice cream on a warm day, and that experience is elevated to an entirely new level when it’s nestled inside a freshly made, crispy homemade Waffle Cone. Forget the stale, pre-packaged cones from the store; this recipe delivers a flavor and texture that truly stands unmatched. The moment you taste one of these warm, fragrant cones, you’ll understand why making them at home is a game-changer for any ice cream lover.

Finished Waffle Cone Recipe resting in a stand and ready to be filled with ice cream.

While mastering the perfect roll for these delicate cones might require a little patience and a few practice attempts, the technique is surprisingly intuitive once you get the hang of it. Think of it as a fun kitchen skill that brings immense reward. I’ve carefully detailed each step here, offering clear guidance in hopes that your first attempt will be a resounding success. But even if your initial cones aren’t perfectly shaped, don’t worry—they’ll still be incredibly delicious, offering a delightful crunchy treat to accompany your ice cream. The journey itself is part of the joy, and every imperfect cone is just a tasty snack along the way!

For quick access to the full recipe card, including exact ingredient measurements and step-by-step instructions, please use the JUMP TO RECIPE button located at the top of this post, or simply scroll down to the bottom.

Essential Ingredients for Perfect Waffle Cones

Crafting the batter for these homemade waffle cones is quite similar to preparing a classic pancake batter, with a key difference: you’ll want to mix it until it’s perfectly smooth, ensuring no lumps remain for that signature crisp texture. This recipe calls for a few richer ingredients that contribute significantly to the cone’s incredible flavor and delicate structure. Heavy cream, for instance, adds an unmatched richness and tenderness to the batter, while the delightful combination of almond and vanilla extracts infuses the entire kitchen with a sweet, inviting aroma as you cook. This unique blend of extracts provides a depth of flavor that a single extract simply cannot achieve, making these cones truly special.

Ingredients needed to make Waffle Cone Recipe.

Beyond these key components, the rest of the batter relies on fundamental pantry staples: all-purpose flour for structure, granulated sugar for sweetness and crispness, and egg whites, which are crucial for achieving that light, airy, and wonderfully crisp texture that defines a perfect waffle cone. It’s a beautifully simple list that yields extraordinary results. The only other essential “ingredient” you’ll need is a dedicated waffle cone iron. For many years, I relied on store-bought cones, but I constantly found them to be either stale, broken, or simply lacking in flavor. Investing in a waffle cone maker was a logical and incredibly rewarding next step for me, and I wholeheartedly recommend it. It’s an appliance that quickly pays for itself in the sheer enjoyment and quality of homemade ice cream treats.

Crafting Your Homemade Waffle Cones: A Step-by-Step Guide

The process of making these delightful waffle cones begins with the batter. In the bowl of your stand mixer, fitted with the whip attachment, combine the egg whites and heavy cream. Whip these together for approximately 90 seconds until they are well combined and develop a light, frothy consistency. This initial aeration is important for the final texture of your cones. Next, incorporate the granulated sugar and both the vanilla and almond extracts. Continue whipping for another 60 seconds, ensuring everything is thoroughly mixed and the sugar begins to dissolve. Finally, with the mixer running on low speed, slowly drizzle in the slightly cooled, melted butter. This slow addition helps emulsify the butter into the mixture beautifully. Once the butter is fully incorporated, gently add the all-purpose flour. Continue to whip the batter until it is completely smooth, with no lumps remaining, which usually takes about 60 seconds. The resulting batter should be slightly thinner than pancake batter but thick enough to coat a spoon.

Cream and Egg Whites whipped together in a stand mixer bowl.

Sugar, extracts and butter beat into the egg whites and cream.

Once your batter is ready, it’s time to heat your waffle cone iron. I highly recommend a model with an adjustable heat knob, as controlling the temperature is key to achieving that perfect golden hue without burning. Allow the iron to fully preheat according to its manufacturer’s instructions. When it comes to the amount of batter, less is often more. You’ll only need about 1 ounce (roughly 2 tablespoons) of batter for each cone. This seemingly small amount is perfect for creating a standard-sized, crispy cone. Resist the urge to add more, as overfilling can result in cones that are too thick or difficult to roll. You’ll notice that the batter won’t spread all the way to the edges of the maker, and that’s perfectly fine; avoid overcrowding the iron or causing overflow.

Scooping some batter and placing it on a waffle cone iron.

A scoop of waffle cone batter on a iron, before cooking.

Now, we move on to the most crucial step: rolling the waffle cone. This requires working with a bit of speed, but don’t panic—you typically have a window of about 60 to 90 seconds while the waffle is pliable enough to shape. Remember, the cooked waffle will be extremely hot. To protect your hands and aid in shaping, I recommend placing the hot waffle on a double layer of paper towels or a clean, lint-free kitchen towel. Place your cone form on the waffle, ensuring its tip is about an inch away from the edge. This small offset is vital for creating a sealed bottom and preventing a hole in your finished cone. Carefully lift the waffle with the towel and begin rolling it around the cone form. The key here is not just to roll, but to make a deliberate “fold” with the initial turn. Imagine folding the edge of the waffle over the tip of the cone form as you start to roll. This fold creates the tight, sealed bottom that prevents ice cream drips—a revelation that eluded me for a while! Once you’ve completed the first roll with the towel, carefully unroll it, remove the towel, and then re-roll the cone, pressing firmly along that initial fold to ensure a secure, leak-proof seal. Hold the cone in shape for a few seconds until it begins to firm up.

Cooked waffle removed from the iron with a cone shaper placed on it.

Rolling up a waffle cone, ensuring that I get a fold in the plyable waffle so there is no hole in the bottom.

Once shaped, immediately place the newly formed cones into a cone holder or a tall glass to cool completely. This helps them maintain their perfect round shape and crispness as they set. You’ll find that once you establish a rhythm, you can quickly produce a batch of these delightful treats. A great tip for efficiency is to place the next dollop of batter onto the hot iron the very second you remove a cooked waffle for shaping. This continuous flow keeps the iron at optimal temperature and speeds up the entire process. Beyond traditional cones, your waffle iron offers versatility! Many models, including the one I linked, come with attachments or molds for creating charming waffle bowls or even simple flat waffle wafers—perfect for a variety of desserts or as an edible garnish. Imagine serving a scoop of ice cream in a homemade waffle bowl, or using a crisp wafer to scoop up fruit dip. The possibilities are endless!

Finished Waffle Cone Recipe resting in a stand and ready to be filled with ice cream. Along with waffle bowls and flat waffle chips around it.

Expert Notes & Tips for Waffle Cone Success

This recipe yields a generous batch of about 16-20 cones, depending on the exact size you make them. If you’re going to invest the time and effort, making a larger quantity is always a good idea. The great news is that these homemade waffle cones store exceptionally well! Once completely cooled, place them in a zip-top bag or an airtight container at room temperature, and they will maintain their freshness and crispness for up to two weeks, ready to be filled with your favorite frozen treats at a moment’s notice.

Making waffle cones, especially during your first two or three attempts, is definitely a task best undertaken when you’re feeling relaxed and unhurried. It can be a little “fiddly” at first—the rolling technique requires a gentle touch and quick action—but it’s by no means difficult. Don’t stress if your initial cones aren’t picture-perfect; they’ll still taste amazing! My own family enjoyed quite a few “imperfect” cones with ice cream merrily dripping out the bottom before I perfected the rolling technique. Even with a little mess, they were always devoured with enthusiasm. The key is to take a deep breath, be patient with yourself, and be willing to experiment. The sense of accomplishment and the sheer delight you’ll feel when you successfully create your first perfectly crisp, leak-proof cone is truly exhilarating!

Thoughtful Substitutions and Adaptations

This particular recipe, with its minimal yet impactful ingredient list, is one where substitutions should be approached with caution. Each component plays a crucial role in achieving the desired flavor and texture. Drastically altering the core ingredients may lead to a less-than-optimal outcome compared to the rich, crispy perfection this recipe promises.

However, one notable and easily achievable swap is to make these waffle cones gluten-free. You can successfully replace the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend. Ensure the blend you choose is designed for baking, as this will yield the best results in terms of texture and structure.

The recipe truly thrives on the fat content, primarily from the heavy cream and butter. This fat is what contributes significantly to the pliability of the waffle when it comes off the iron, giving you sufficient time to shape it before it crisps up. Furthermore, the fat is a major contributor to the intensely flavorful profile of the finished cones. If you decide to use unsalted butter instead of salted butter, be sure to compensate by adding approximately ½ a teaspoon of kosher salt directly into the flour mixture. This small addition of salt helps to balance the sweetness and enhance all the other flavors.

Regarding the extracts, while the blend of vanilla and almond truly elevates these cones to an extraordinary level, you do have some flexibility. If necessary, you can use all vanilla extract or all almond extract. However, I highly encourage you to try the recommended combination; the subtle nuttiness from the almond beautifully complements the classic sweetness of vanilla, creating a sophisticated and irresistible flavor that makes these homemade waffle cones truly exceptional.

Perfect Ice Creams to Pair with Your Homemade Cones

These homemade waffle cones are the ideal vessel for any frozen treat, but they truly sing when paired with equally delightful homemade ice creams. Here are some fantastic recipes to consider:

Refreshing Peach Ice Cream
Classic Strawberry Ice Cream
Spiced Pumpkin Cardamom Ice Cream
Easy No-Churn Mango Ice Cream
Unique Sweet Corn Caramel Ice Cream
Indulgent Oreo Cookie Ice Cream

No matter which flavor you choose, serving it in a warm, crispy waffle cone you made yourself will undoubtedly make it an unforgettable dessert experience. Enjoy the process, savor the aroma, and delight in the incredible taste of your very own creations!

Did you try this recipe? We’d love to hear from you! Please leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to get more delicious recipes straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: 16-20 cones or bowls

Waffle Cone Recipe

Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Enjoying ice cream on a warm day just hits differently when it is served inside this homemade Waffle Cone Recipe. The flavor is unmatched.

Ingredients

4 large Egg Whites
½ cup Heavy Cream
1 cup Granulated Sugar
2 teaspoons Vanilla Extract
2 teaspoons Almond Extract
10 tablespoons Salted Butter, melted & cooled slightly
1 ⅓ cups All-Purpose Flour

Instructions

In the bowl of a stand mixer fitted with the whip attachment, combine the egg whites and cream and whip for 90 seconds until well combined.

Add the sugar and extracts to the bowl and whip for 60 seconds longer.

Slowly drizzle in the melted butter with the mixer running on low.

Gently place the flour in the bowl and whip just til no lumps remain and the batter is smooth for about 60 more seconds.

Heat a waffle cone iron and cook according to your machine’s directions, you want golden, but not dark brown waffles.

To make a cone, place the golden brown waffle on a double paper towel or no lint kitchen towel. Place a cone form on the waffle with the tip about 1 inch from the edge. You shouldn’t take it all the way to the edge or you will end up with a hole in the bottom of the cone.

Lift the waffle with the towel and roll it with the towel inside of it all the way around, folding the tip to create a tight bottom with no hole in it. It isn’t just rolling the waffle around the form, you have to make a fold to seal the cone up.

Unroll the cone and remove the towel and roll it up again without it, pressing the fold firmly to create a tight cone. Hold it till it firms up and holds its shape or place it in a holder or glass to cool completely.

It takes a few tries to get it just right and if you break one, that’s ok, it’s just a snack, or if you put the shards into a bowl of ice cream, no big deal. But when you get really good, there should be no hole in the bottom of the cone!

The cones are best the same day they are made, but they will keep for up to 2 weeks in a zip-top bag or air-tight container at room temperature.

Notes

Notes & Tips

This recipe makes about 16-20 cones depending on the size you make them. Homemade cones store well in a zip-top bag for a few weeks once completely cooled.

Patience is key, especially for your first few attempts at rolling. The technique is fiddly but not difficult, and practice makes perfect. Don’t worry about imperfect cones; they’ll still be delicious!.

Substitutions

For a gluten-free option, swap all-purpose flour for a cup-for-cup gluten-free flour blend. The fat from heavy cream and butter is crucial for pliability and flavor. If using unsalted butter, add ½ a teaspoon of kosher salt to the flour. For extracts, while a blend of vanilla and almond is recommended for best flavor, you can use all vanilla or all almond if needed.

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Crispy Homemade Waffle Cones