Wednesday, August 10, 2011

DIY Ice Cream Cones: Making Ice Cream Cones Without a Cone Stand

Want a cone to put your homemade ice cream or frozen yogurt in but don't have any on hand? Looking for a fun summertime activity? Or just want to make the whole dessert from scratch? Try your hand at making your own ice cream cones from this recipe adjusted slightly from Joy of Baking. They taste really good and are like a cross between a crepe and a sugar cone. It is a little tricky to get the hang of cooking the batter and rolling the cones. But if all else fails, line a bowl with them and call it a waffle crepe bowl. Bowl shaped cones are also less messy for little kids. The taste of these cones is so good that it makes up for any imperfections in presentation and makes it hard to go back to store bought cones.

Ice Cream Cone Recipe 

  • 2 large eggs
  • ½ cup sugar
  • ⅓ cup flour
  • ¼ cup oil
  • ¼ cup milk
  • 1 tsp vanilla or other extract (almond is excellent)
  1. Whisk together eggs and sugar.
  2. Add the rest of the ingredients, and whisk until smooth.
  3. At this point, the batter should be quite thin but not a runny mess. It should be the same consistency as crepe batter. If the batter is too thick add more milk by the tablespoon. If the batter is too thin, add flour by the tablespoon.
  4. Once the batter is whisked smooth and the proper consistency, spay a small frying pan with nonstick spray or brush with oil, and heat pan over medium low heat.
  5. Scoop ¼ cup (or a little less) batter into the warm pan and tilt until a roughly 6 inch circle forms.
  6. Cook until golden brown on one the bottom.
  7. Flip, and cook the other side until golden brown.
  8. Remove from heat, and place it on a plate to cool slightly so that you don't burn your fingers. Then, while still quite warm, roll into cone shape and pinch the bottom so that the cone won't drip.
  9. Place on a wire cone rack, or if you don't have a cone rack, do as I did and twist a clean twist tie around the bottom and place them in a small jar or cup.
  10. Cool completely, and then enjoy with your favorite ice cream or favorite  frozen yogurt.

(makes 6–8 cones)

These cones are best eaten immediately but can be stored in an airtight container and then be reheated the next day in an oven (350–400 F for 3–5 minutes) to crisp them up. Then you may need to roll them again. However, I really doubt you'll have any extra. And if you do, you can also just eat them by themselves like cookies.

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