Skip to Content

An Ice Cream Cone Recipe

Do you really need an Ice Cream Cone recipe? Are homemade ice cream cones really worth the effort? Yes! Store-bought cones are fine and all, but crisp, sweet and fresh homemade cones are an extra special way to enjoy your favorite ice cream.

ice cream cones in a bucket

If you can bake cookies, you can make waffle cones.

The difference between cones that you make yourself and the ones you buy in the store is like the difference between packaged cookies and homemade cookies. No comparison!

Tips for making homemade Ice Cream Cones:

  • This ice cream cone recipe is really more like a pancake batter than a cookie batter. You don’t even need a mixer. The batter is mixed by hand, in one bowl, and it comes together in mere minutes.
  • The batter will keep in the refrigerator for several days if you want to make just a couple of cones at a time.
  • To bake the cookies I used a Pizelle/Waffle Cookie Iron. But you don’t need a special appliance to make these cones. You can spread the batter onto baking sheets and bake them in the oven. Your cones won’t have the waffley ridges, but they’ll still taste great.
  • My Pizzelle maker has two compartments, each one measuring about 5″ across. You can adjust the amount of batter per cone if your waffle cone maker is larger or if you’re making them in the oven and you want to make bigger cones.
  • Do resist the urge to spread the cookies too thick. More is not always better. The batter should be super-thin so the cones bake up very crisp. You want the cone to crack when you bite it.
  • If a cookie starts to harden before you shape it return it to the oven for a minute or two to soften and then continue.
  • You can create ice cream bowls by draping the warm cookies over the back of a small bowl.

Scroll through the step-by-step photos to see how to make homemade ice cream cones:

ice cream cone ingredients

Once you gather your ingredients, you’re just about done with the recipe.

 

ice cream cone batter

Whisk the flour into the dry ingredients

 

ice cream cone batter

Let the batter rest at least a 1/2 hour before baking. It can also be refrigerated for several days.

 

waffle maker for ice cream cones

A cookie scoop is perfect for measuring the batter.

 

ice cream cone cookies

Ready to shape the cones

 

shaping an ice cream cone

You can shape the waffle cones by hand. Go back and tweak the shape before the cones is completely cooled.

ice cream cones ice cream cones

The recipe makes about from 12-18 waffle cones depending on the size you make them (you might mess up a few, I did).

If you don’t need that many cones you can either make half the recipe, or store the batter in the refrigerator and make as many cones as you want for that day. Since there is no leavening in this batter, it also freezes very well.

I tried freezing the baked cones but they ended up getting soggy. It’s best to make as many cones as you’ll eat within a few days or refrigerate/freeze the remaining batter for later.

You can also drape the warm cookies over the back of a small bowl to form edible ice cream dishes. Another option is to leave the cookies flat and just enjoy them as a cookie, or use two cookies to create an ice cream sandwich!

If you’re a chocoholic, you might like these Chocolate Waffle Cone Bowls.

Now, all this recipe needs is a big ole’ scoop of ice cream. How about some Homemade Cookie Dough Ice Cream?

If you love this recipe as much as I do, please consider leaving a 5-star review.

ice cream cones in a bucket

Ice Cream Cones

Yield: 20 cones
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours 10 minutes

Is it really worth the effort to make your own ice cream cones? Yes! Pre-made cones are fine and all, but crisp, sweet and fresh homemade cones are an extra special way to enjoy your favorite ice cream. 

Ingredients

  • 1/2 cup (4 oz, 112g) brown sugar
  • 1/2 cup (4 oz, 112g) granulated sugar
  • 2 large eggs
  • Pinch of salt
  • 1/2 cup (4 oz, 120 ml) whole milk
  • 1/4 cup (2 oz, 56g) unsalted butter, melted
  • 1 tablespoon >vanilla extract
  • 1 cup (5 oz, 140g) all purpose flour

Instructions

  1. In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.
  2. Whisk in the flour until combined. The batter will look like pancake batter.
  3. Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.
  4. If you have a pizzelle/cookie iron, preheat that. If you don't have a pizzelle iron, line 2 baking sheets with parchment paper or a silicone baking mat and preheat the oven to 350F.
  5. If using the pizzelle iron bake the cookies according to the directions for your model. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.
  6. If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5-6" circle. Bake one sheet of cookies until golden brown, about 7-8 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)
  7. Cool completely. Store at room temperature in a tightly covered container.

Notes

If a cookie starts to harden before you shape it return it to the oven for a minute or two to soften and then continue.

You can create ice cream bowls by draping the warm cookies over the back of a small bowl.

The batter will keep in the refrigerator for several days if you want to make just a couple of cones at a time.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

You might also like:

buttermilk ice cream
Buttermilk Ice Cream
Cheesecake Ice Cream
Cheesecake Ice Cream
creme fraiche ice cream 3a
Creme Fraiche Ice Cream
corn ice cream
Sweet Corn Ice Cream
brown sugar ice cream
Brown Sugar Ice Cream

lemon poppyseed squash muffins
Yellow Squash Muffins with Lemon & Poppy Seeds
← Read Last Post
brown sugar ice cream
Brown Sugar Ice Cream
Read Next Post →

Anna

Saturday 30th of January 2021

Recipe for chocolate cones

Eileen Gray

Saturday 30th of January 2021

Are you asking me for a recipe for Chocolate Ice Cream Cones?

Seán

Monday 13th of July 2020

thought I'd give these a go to hold our homemade ice cream. I used the bottom of a springform cake tin to get the waffle affect. Absolutely delish although, 1st one was a bit light on batter

Eileen Gray

Monday 13th of July 2020

Hey, great idea using the bottom of the spring form pan! How did you do it? Did you bake the cones 1 at a time?

Jemima

Thursday 9th of July 2020

This recipe was so easy to follow and my cones came out so pretty, thank you so much

Constance

Friday 19th of June 2020

Thanks,i never knew that ice cream cones could be made at home. I will really try this

Alyssa

Monday 25th of March 2019

Eileen, this looks really good! I think I need to make these for myself and the kids. Love this idea!

Eileen

Monday 25th of March 2019

Great! If you don't have a waffle cookie press you can spread the batter on sheet pans.