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52 Weeks of Baking: Ice Cream Cones

With the weather heating up, my thoughts keep turning to ice cream and other frozen treats. So when it came time to bake something, I didn't know where to begin. Luckily in his new book, The Perfect Scoop, the amazing David Lebovitz included a recipe for homemade ice cream cones. He recommends purchasing specialty cone molds, but said it was completely do-able without them. If I can make something without having to buy special equipment, then I'm all for it. They turned out a little rough around the edges, however they were relatively simple and had a nice delicate vanilla flavor - and bonus you can tell your friends you made them yourself! If you fancy giving your own ice cream cones a try (and I suggest you do), then get the recipe now,

Ice Cream Cones
Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz. Copyright 2007. Published by Ten Speed Press.

1/4 cup (60ml) egg whites (about 2 large egg whites)
7 tbsp (85 g) sugar
1/2 tsp vanilla extract
1/8 tsp salt
2/3 cup (90g) flour
2 tbsp (30g) unsalted butter, melted

  1. Preheat the oven to 350F (175C).
  2. In a small mixing bowl, stir together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
  3. Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tbsp of the batter into a circle 6 inches (15cm) across. Try to get the circles as even and smooth as possible (you're likely to get 2 rounds on one standard baking sheet).
  4. Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form [Note: If you don't have a cone-rolling form, you can try to roll by hand, they will probably not be as tightly formed. Also, you may wish to wear clean rubber gloves, as the cookies will be quite warm to the touch.], pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it's too firm, return the baking sheet to the oven for a minute or so until it's pliable again.)
  5. Repeat, using the remaining batter. You'll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.

Storage: The batter can be made up to 4 days in advance and stored in the refrigerator. Let the batter come to room temperature before using. Once baked and cooled, store the cones in an airtight container until ready to serve. They're best eaten the same day they're baked.













Join The Conversation
Daisie Daisie 10 years
mmm....Vampyre, that sounds yummy. I'm making my store list now..I cannot wait to try these with or without that wonderful mint ice cream recipe!
Vampyre Vampyre 10 years
What would be great to do with these, is after you've made them into the cone and they've completely cooled, melt some chocolate and pour it into the cone. Rotate the cone so that the chocolate coats the inside of the cone evenly, then let it set. It'd be perfect.
mollipop mollipop 10 years
Neat, they look like slightly thicker crepes.
mdbzmom mdbzmom 10 years
These look fun! Bowls would be neat too. Yumsugar, did you use a specialty item to mold your cones? They look awesome
crispet1 crispet1 10 years
Theres nothing like improvising in the kitchen!
chancleta chancleta 10 years
those look beautiful
Pinkgirl88 Pinkgirl88 10 years
the cones look so yum.... i am a weirdo i hate ice cream... but i could loud some sobert in there :)
Hope5 Hope5 10 years
I like the baked waffle cones!
sparklemeetspop sparklemeetspop 10 years
Can't wait to make these!
rocknrollmaw rocknrollmaw 10 years
Wow those look so great! I know the kids are going to have a blast with these!
SweetMagicFairy SweetMagicFairy 10 years
Nice =D
PrissyLilBadAss PrissyLilBadAss 10 years
Oh! I wanna do this but make bowls instead of cones so i can make myself a sundae! :woohoo:
Food Food 10 years
ALSW - they're supposed to be pretty thin, so i think chocolate chips wouldn't really work. Chocolate shavings might be good though! vapid - i wished i had an offset one, but the back of a spoon worked pretty well. I eventually switched to the back of an asian style soup spoon (they're flat on the bottom) and that actually worked best!
vapidintuition vapidintuition 10 years
Oooh.. this is probably the only thing on the planet that would get me to buy an offset spatula. I need to make these!
SU3 SU3 10 years
Wow, they look great! I haven't had an ice cream cone in a long time!
Scarlet Scarlet 10 years
Mmm, I'm gonna try these today.
mixed-media mixed-media 10 years
ALSW-- I'm taking a shot in the dark but I would guess regular chocolate chips would be too big and gooey to set up right, but I'd guess that maybe a small amount of mini chocolate chips (the smallest ones you can find) would work? If you try, you have to let us know how it goes! If all else fails you can always dip them in chocolate (and nuts too!)
ALSW ALSW 10 years
Yum! Could you add in things like chocolate chips? (I have no idea why I thought of that.) :)
Food Food 10 years
sorry crispet, it is 1/2 tsp, i've fixed the recipe, thanks for catching that.
crispet1 crispet1 10 years
Is it 1/2 tsp vanilla? These look great!!
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