Ice Cream Cones (Homemade crispy waffle cones)
I devoted an entire week to experimenting with various ingredients and ratios until I finally discovered the perfect recipe that guarantees these ice cream cones retain their delightful crispiness even days after being made! And don’t forget to pair these crispy waffle cones with our homemade matcha ice cream~
Equipment
- Kitchen scale (Or measuring cups. But a kitchen scale is more recommended.)
- mixing bowl
- whisk
- fine mesh strainer
- Electric nonstick waffle cone maker
- Wire rack
Ingredients
- 65 g all purpose flour (⅓ cup + 2½ tbsps)
- 25 g tapioca starch (3½ tbsps)
- 55 g granulated sugar (¼ cup + ½ tbsp)
- 1 g salt (⅛ tsp)
- 1 large egg
- 1 egg white
- 40 g milk (3 tbsps)
- 35 g vegetable oil (3 tbsps)
- ½ tsp vanilla extract (Optional)
Instructions
- Preheat the waffle cone maker according to the manufacturer's instructions. (I typically set my waffle cone maker to medium-high heat and then proceed to prepare the ingredients for making ice cream cones.)
- Prepare the dry ingredients: In a mixing bowl, whisk together all purpose flour, tapioca starch, granulated sugar, and salt until well combined.
- Prepare the wet ingredients: In a separate mixing bowl, whisk the egg, egg white, milk, vegetable oil, and vanilla extract until well blended.
- Pour the dry ingredients into the wet ingredients, stirring constantly to form a smooth batter.
- Strain the batter through a fine mesh strainer to get rid of any clumps. Let the batter rest for about 5 minutes to allow it to thicken slightly.
- Scoop 2 to 3 tbsps of the batter onto the preheated waffle cone maker. Close the lid and cook on medium-high heat for approximately 10 to 15 minutes until the waffle turns golden brown. (Keep in mind that cooking times might vary depending on your specific waffle cone maker. Despite my waffle cone maker's instruction book suggesting a 2 to 3-minute cook time, my personal experience showed it took 10 to 15 minutes. Therefore, it's essential to observe carefully and adjust the cooking time flexibly.)
- Put on a set of heat-resistant cooking gloves. (If you don't have heat-resistant cooking gloves, you can wear a pair of thick winter gloves inside and then add a pair of food prep gloves on the outside.) As soon as the waffle is ready, quickly roll it around a cone-shaped mold. Make sure you roll it up quickly while it's still hot and pliable because it will turn crispy and break apart easily once it cools down.
- Hold the ice cream cone in place for a few seconds to set its shape, remove it from the mold and let it cool on a wire rack. Repeat the process with the remaining batter until you've made all the waffle cones.
- Once the waffle cones are completely cooled, you can enjoy them immediately with your favorite ice cream. (Check out my homemade matcha ice cream recipe here.)
- To store these homemade ice cream cones, simply place them in an airtight ziplock bag. When stored at room temperature, they will stay crispy for about a week. Alternatively, you can freeze them to maintain their crispiness and freshness for up to a month.