Homemade Sugar Cones

I’ve been feeling a bit adventurous lately with my new kitchen, so I decided to make my own ice cream cones! And actually, I really enjoyed learning this new skill. It was super easy, just a bit of a process. But in the end, it was well worth the time because of how delicious they taste! It’s incredible how much better homemade sugar cones are than store-bought. So if you’re feeling adventurous too, try it out!

Recipe altered from HERE.

Homemade Sugar Cones

Tips before you begin: 
1. The towel you lay the hot discs onto is important so you don’t burn your hand! I even used a butter knife to hold the hot rolled discs into place so I wouldn’t burn myself (pic below). 
2. It’s important to cool your pan between each use. Just take it off the stove for the amount of time it takes you to roll and set your last cone, so it doesn’t need to be cool, persay, but just off the heat source for a few minutes between each cone. 
3. Lastly, dip your cones in chocolate before you use them, my friend Julia will attest that eating ice cream in cones WITHOUT the bottoms dipped in chocolate make for a messy ice cream experience.
  • 2 large egg whites
  • 1/2 cup sugar
  • 3 T buttermilk
  • 1 t vanilla extract
  • pinch salt
  • 2/3 c all purpose flour
  • 2 T melted unsalted butter
  • melted semisweet chocolate
  • cone roller (I made mine out of thick cardstock paper. I think you can buy a cone form at a specialty bakery store.)
Whisk egg whites, sugar, buttermilk, vanilla and salt into mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is sooth. Lightly spray a nonstick skillet with small amount of cooking spray. Pour 2 1/2 T batter into cold skillet and spread into a thin, even layer. Place skillet over medium heat and cook for 4 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes. Remove skillet from heat. Quickly lay sugar disk onto a clean towel and top with cone roller. Using the towel and cone roller, roll sugar disc into a cone shape and hold with butter knife on the seam for 1 to 2 minutes or until cone cools and hardens. Work quickly so your disc doesn’t harden before you can set it. Repeat until all batter has been used. Cool cones completely before dipping the tops in chocolate and set upside down in small glasses or mugs until the chocolate hardens. Carefully store in an airtight container for up to three days, or eat immediately by spooning ice cream into cones, then topping with sprinkles. ENJOY! 

Notice how there WERE 7, and below there are only 5?… That’s because Julia and I ate some after our girls night adventure, and it was MESSY without the chocolate tips! 

So what is a cheap way to let your ice cream cones stand up on their own after  being filled with melty ice cream? I used a shoe box! Create some holes in the top, as many as you need, keeping in mind that the top of the cones are wider than the base. Spray paint the box. Scoop your ice cream then serve immediately! Don’t tell me this didn’t turn out adorable, SO doing this for a party soon.

Btw… this caramel with chocolate covered pretzel ice cream is to DIE for. 

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