Homemade Waffle Cones: The Ultimate Ice Cream Vessel

Elevate your ice cream experience with these delectable homemade waffle cones. Golden-brown, crispy, and sturdy, these cones are the perfect vessel for your favorite frozen treats. The secret? A harmonious blend of brown sugar and honey that creates an irresistible flavor profile.

The Magic of Homemade Waffle Cones

While store-bought cones are convenient, nothing beats the aroma and taste of freshly made waffle cones. This recipe captures the essence of those small-town ice cream parlors, bringing that sweet, nutty fragrance right into your kitchen. With over 100 years of American tradition behind them, these cones are truly a classic dessert companion.

Ingredients

• 3 ounces egg whites (about 1/3 cup plus 1 tablespoon; 85g), from 3 large eggs
• 1 3/4 ounces white sugar (about 1/4 cup; 50g)
• 1 1/4 ounces brown sugar (about 3 tablespoons, not packed; 35g)
• 1 ounce honey (about 1 1/2 tablespoons; 28g)
• 1 ounce roasted hazelnut oil (about 2 1/2 tablespoons; 28g), see note
• 1/4 ounce water (about 1 1/2 teaspoons; 7g)
• 1/4 ounce rum, vanilla, or additional water (about 1 1/2 teaspoons; 7g)
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon baking soda
• 3 ounces bread flour, sifted (about 2/3 cup, spooned; 85g)
• Neutral cooking spray, such as Pam Original, for greasing the iron

Instructions

1. Preheat your waffle maker to 300°F (150°C) at least 30 minutes before starting. If your machine lacks specific settings, begin with medium and adjust as needed.
2. In a medium bowl, vigorously whisk together egg whites, sugars, honey, hazelnut oil, water, rum or vanilla, salt, and baking soda for a full minute. This ensures perfect homogenization, crucial for even color and texture.
3. Sift in the bread flour and whisk until well combined. Use a flexible spatula to scrape and fold the batter, ensuring uniformity. Let the batter rest for 10 minutes to achieve the ideal consistency.
4. Lightly spray the waffle iron plates with cooking spray. Pour about 2 tablespoons of batter onto the center of the iron. Close and cook until golden brown, approximately 85 seconds to 2 minutes, depending on your machine.
5. Shaping the Waffle Cone: Place the hot wafer on a clean kitchen towel. Position the cone form about 1/4 inch from the edge. Fold the wafer over the form, pressing firmly at the tip to seal. Roll tightly, holding in place for 30-45 seconds until it maintains its shape. Transfer to a wire rack to cool completely.
6. Creating a Waffle Bowl: For a delightful variation, place a hot wafer over an inverted ramekin. Gently press a second ramekin on top to form the bowl shape. Shape the edges by hand if desired. Remove from the ramekins once cool enough to hold its shape.
7. Repeat the process with remaining batter. Once cooled to room temperature, immediately store the cones or bowls in airtight containers to maintain crispness.

Notes

For optimal flavor, use roasted hazelnut oil. Alternatives include roasted walnut, pecan, pistachio, or sesame oils. A neutral cooking oil works too, but will result in a less complex flavor profile.

Mastering the perfect waffle cone takes practice. Don’t be discouraged if your first attempts aren’t perfect – even imperfect cones are delicious! Try using broken pieces as ice cream toppings or grinding them into crumbs for pie crusts.

Make-Ahead and Storage

Properly cooled and stored in airtight containers, these waffle cones will stay crisp for about a week at cool room temperature. For best results, divide them between several smaller containers rather than one large one.

Nutritional Information