Ice Cream Cones




About: An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lecce nestled on the “heel of the boot”, Italy’s southern tip, between the Adriatic and Ionian ...

Has it ever happened to you to crave a nice crispy ice cream cone with some fresh ice cream but to
1. Not having any at home
2. Not wanting to leave your house to get one?

Well it did happen to me, really often, so I have decided to make my own icecream cone!
It turned out pretty good. The secret tho is to make a very thin crust, so that your cone will be crunchy and crispy :)

2 eggs
1/2 cup sugar
4 tbsp unsalted butter
2-3 tbsp milk
1/3 cup flour
1 tsp vanilla extract

Step 1: Step 1: Make the Batter

Melt the butter and let cool
In a bowl mix the eggs with sugar. Add the melted butter and slowly sift flour.
Add vanilla extract and whisk until the batter is smooth.

Step 2: Step 2: Cook It

Heat a 8-9 inch sautee pan, brush some vegetable oil and when hot, drop in about 3-4 tbsp of the batter,  rotate the pan so that the batter cover the whole pan. Don't pour too much batter, we want our cone to be thin and crispy!
Cook until set then flip to the other side.

Step 3: Step 3: Shape It!

Remove from heat and while your crepe is still hot,  start at one edge and roll the crepe into a cone shape.
Set on a wire rack to cool down.

When cooled, your cone is ready! Dump in a few scoops of ice cream and enjoy!

For more recipes visit my cooking blog



    • Pie Contest

      Pie Contest
    • Fat Challenge

      Fat Challenge
    • Jewelry Challenge

      Jewelry Challenge

    9 Discussions


    8 years ago on Step 3

    Does the cone harden (like a wafflecone) or does it remain soft?

    1 reply

    8 years ago on Introduction

    Don't forget Martha Stewart's suggestion to put a marshmallow in the bottom of the cone to help plug drippings. Yum! This is great...I really miss ice cream cones- can't wait to make this with my wheat-free flour blend.