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