We've been enjoying lots of ice cream this summer! How about you? Last summer I was really wanting to make some homemade ice cream cones, but I didn't have a waffle cone press or cone mold. But I wasn't going to let that stop me from making them - and I wasn't going to drop $40 on a waffle cone maker, because I really don't NEED one.
So this is where I let my creativity take over. I remembered how delicious these fortune cookies were that I've made several times. They crisp up totally nice and they taste AMAZING (they actually have flavor and don't taste like the cardboard ones you get for Chinese take out). So I decided I could make them larger (cone size) and make my own mold out of cardstock and waxed paper. It worked so well! So well that I've made them several times now.
 |
| Here is my cardstock and waxed paper made cone mold |
I seriously find joy in homemaking everything! These cones are no exception. Homemade always tastes better, and I love knowing what all the ingredients are - and it just gives me warm fuzzies that I can make something so cute, functional and yummy! Is anyone else with me? Or am I really odd?
I hope you'll feel like a rock-star, like I do, when you whip out a batch of these yummy cones! Fill them with your favorite ice cream! (I'll share the recipe for the ice cream below very soon)
Here is a little handy picture guide for seeing the steps of making these cones
Homemade Ice Cream Cones
Ingredients:
¾ cup all-purpose flour
¾ cup granulated sugar
⅛ teaspoon salt
½ teaspoon vanilla
3 egg whites
½ cup chocolate chips, ½ teaspoon coconut oil, sprinkles, chopped, nuts, pretzel bits, dried fruit or other garnishes (optional for dipped cones)
Directions:
If you don’t have an ice cream cone mold, you can make one. Using some cardstock or other firm paper, make a cone shape about the size you would want for an ice cream cone. Tape it to secure the shape. I used an 8 ½ x 11 inch paper and then trimmed the bottom to be flat so it can stand up on the counter. Then line the cardstock cone with wax or parchment paper, also securing with tape. Masking tape seems to work well. Make at least two of these so you can make a few at a time.
In a mixing bowl combine flour, sugar, and salt and whisk together until incorporated. In a separate bowl (cereal bowl works great), add the egg whites and vanilla and whisk until foamy but not stiff.
Pour the egg mixture in with the flour mixture and stir until smooth; it should be fairly runny. If it’s not then add another ½ - 1 whisked egg white to the mixture.
You can cook these in the oven or on the stove top. I prefer the oven because you get an even browned look and you don’t have to flip them over. See notes below on both methods.
To cook in the oven - line an 11 x 17 baking sheet with a silicone baking mat. (I’ve failed with parchment but I didn’t grease it). For a large cone use about 3 tablespoons of batter and for a mini (kid size) cone use about 1 tablespoon. Spread the batter with the back of a spoon making a 7-8 inch circle for a large cone and about a 3 inch circle for a mini cone. Make sure it’s evenly thick. Bake in a pre-heated 400 degree oven for 5-8 minutes or until the edges of the cone have turned a nice golden brown about ¼ inch wide around the outer edge of the cone. I can usually fit 2 cones per sheet. Let the cookie sit for 1 minute after you remove it from the oven (it will cool fast.
To cook on the stove top - using a non-stick skillet, heat the pan between medium and medium-low heat lightly grease it with spray grease. For a large cone use about 3 tablespoons of the cone mixture and for mini (kid-size) use 1 tablespoon. I use the back of a spoon to spread the mixture smooth into a circle, (about 8 inches in diameter for a large cone and about 3-4 inches for a mini cone). Cook til you see bubbles rise to the top (about 4 minutes), and you can slip a spatula under to peek and see if it’s browned. If it’s cooked enough you won’t have trouble looking on the bottom, if not, let it cook longer - when it’s easy to see you’ll know it’s ready to flip. Flip it over and cook on the other side for 1-2 minutes.
Once they are done cooking - use a wide flat spatula to remove them from the baking sheet or skillet. I like to use the up side of the cone for the outer side since it’s smoother and prettier (this only really applies to the baked ones). Place it on the cone mold, being careful because it will still be hot, then wrap it around the mold and press it closed. Try to wrap it so that the tip of the cone is closed (so you won’t have ice cream melting out the bottom). If you don't wrap the cone so it's closed, you can always dip it in chocolate to seal up the hole. Let it cool completely (5-8 minutes) - if you’ve cooked it long enough it should be nice and crispy just like a waffle cone. Repeat this process until you’ve used all the batter.
If you want to dip them, melt the chocolate and coconut oil in a microwave safe bowl on high for 10 seconds at a time until melted. Dip or spread the chocolate around the edges of the cone and sprinkle with sprinkles, chopped nuts, pretzel bits, or whatever else you fancy. Let them dry until the chocolate is hardened (I place them in a cup so they don’t have a damaged side). If you don't wrap the cone so it's closed, you can always dip it in chocolate to seal up the hole, that way you won't have any leaking ice cream out the bottom.
Enjoy, filled with your favorite ice cream!
Notes:
You can see pictures on my fortune cookie post showing the difference in look between a baked and pan cooked cone/cookie.
Recipe Source:
No comments:
Post a Comment