Homemade Waffled Ice Cream Cones

Ingredients

• 3 units eggs (chicken eggs, at room temperature)
• 100 g granulated sugar (white granulated)
• 1 pinch salt (fine salt)
• 1 teaspoon vanilla powder (pure vanilla powder)
• 100 ml whole milk (at room temperature)
• 100 g melted unsalted butter (cooled before adding to the batter)
• 200 g all‑purpose flour (sift before incorporating)

Instructions

1. Prepare the batter

   Break the 3 eggs into the bowl, add the sugar (100 g) and whisk for 2 minutes until the mixture lightens. Add a pinch of salt, the vanilla powder (1 tsp), the milk (100 ml) and whisk lightly. Incorporate the cooled melted butter (100 g) and mix. Sift the flour (200 g) and add it all at once, mixing first in the center then expanding the circle until you obtain a smooth, lump‑free batter.

   Time: PT5M

2. Rest the batter

   Cover the bowl with cling film and place in the refrigerator for at least 1 hour to let the batter relax. If short on time, you can go straight to cooking, but the rest improves the texture.

   Time: PT1H

3. Preheat the waffle iron

   Turn on the waffle iron and set it to 180 °C. Heat until the indicator shows the temperature is reached.

   Time: PT5M

   Temperature: 180°C

4. Cook the waffles

   Pour a ladle of batter into the waffle iron, spreading it thinly. Cook 2 minutes on one side, flip and cook another 2 minutes until a golden color is achieved on both sides. Repeat until the batter is exhausted (about 6 waffles for 6 cones).

   Time: PT24M

   Temperature: 180°C

5. Shape the cones

   Remove the hot waffle, place it quickly on a clean surface and, using gloves, roll it immediately into a cone shape. Do it in one go, as the waffle hardens very quickly.

   Time: PT2M

6. Let the cones harden

   Place the formed cones on a rack and let cool for 5 minutes so they harden completely.

   Time: PT5M

7. Serve

   Fill the cones with ice cream of your choice and enjoy immediately to savor the crunchy‑cold contrast.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

0,5 g

Ingredient Substitutions

• Instead of eggs: duck eggs, quail eggs
• Instead of granulated sugar: cane sugar, sweetener
• Instead of salt: sea salt
• Instead of vanilla powder: vanilla extract
• Instead of whole milk: almond milk, soy milk
• Instead of melted unsalted butter: margarine, vegetable oil
• Instead of all‑purpose flour: whole wheat flour, gluten‑free flour

Equipment Needed

• mixing bowl
• whisk
• small saucepan
• sieve
• cling film
• waffle iron (or panini press)
• ladle
• heat‑resistant kitchen gloves (optional)
• small ramekin (optional)
• spatula or tongs (optional)

Critical Steps — Do Not Skip

• Achieve a smooth, lump‑free batter
• Let the batter rest in the fridge
• Cook at 180 °C until perfect golden color
• Roll the waffle immediately before it hardens

Chef Tips from the Video

• For a richer flavor, replace 20 g of flour with almond flour
• Add a pinch of cinnamon to the batter for a spicy note

Troubleshooting

Storage

Refrigerator: Store the cones in an airtight container for up to 2 days. They will stay crunchy if well sealed.

Freezer: Wrap each cone in cling film then place in a freezer bag; they keep for up to 1 month. Reheat 2 minutes at 150 °C before serving.

Room temperature: Consume the same day; at room temperature the cones lose their crunch after 2 hours.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated
• Shape the cones ahead of time and freeze them for later use