Homemade Ice Cream Cones
“Just imagine how much cooler I’ll be in summer…”
Remember Olaf singing this in Frozen? Who doesn’t, right! I always sing (Ahem, scream) these last two words in jazz style when I need to be dramatic about this hot and humid season. How smart animated movie makers are.. They create these goofy characters who would do silly things, say silly things and act in a silly manner and become everyone’s favorite for being the most fun thing about the whole movie experience. Reenactment of these characters, talking like them, repeating their punch lines are regular features in my house, it keeps on growing with each new movie and new funny character that we get obsessed with. Ok I feel like I am being carried with cartoons and before I dive into more details lemme try to get back to the topic which is ice cream cones today. You see ice cream and summer are like synonyms, you mention one and the other one just pops in your mind. Last post was Chocolate Ice Cream to mark the intense arrival of summer while bypassing spring so let us have more reasons to have ice cream with homemade cones. After all
“The hot and the cold are both so intense,
Put ’em together it just make sense!”
Olaf is leaving the building 🙁
These cones are not only easy and quick to make they are crisp and light too. Few basic pantry staples are required, no machine or mixer needed…sounds old school right? Trust me sometimes simple things do wonders. My daughter found this recipe and since the day of the discovery batter mixing has always been her thing. Actually the whole idea of trying this recipe to make homemade cones was hers and I was just tricked in to doing the whole cooking and shaping thing. Here is what we are going to do, we make batter and pour about 2 tablespoons of batter on a hot griddle or a non stick frying pan. I prefer using pancake stove top griddle. Please don’t use tawa as there will be black spots on the surface.
Using the back of the spoon spread the batter on the heated surface in circular motion. Be a little swift while doing it and make sure it has been spread evenly, around 6-7 inch round would be perfect.
Let it cook over medium low flame for about 3-4 minutes. Use a thin spatula to carefully lift and flip. Cook the other side for another 2 minutes.
Once both sides are cooked, remove from the pan and quickly shape in to a cone.
The key is to shape from the bottom of the cone, keeping a wider top. This needs to be done quickly as these rounds will harden within seconds. If it is too hot for you to handle, use foil or paper towel to shape. Hold the seam for a few seconds to retain the shape or turn the seam/fold side down. If there is an opening left at the bottom of the cone don’t worry about it. Stuff a small piece of marshmallow inside the cone to block it from the inside or just dip the tip in the melted chocolate to seal. Cones are ready! Feel free to coat the top of cone with melted chocolate and put sprinkles or nuts before the chocolate sets. after all who would mind an extra dose of chocolate!
Homemade Ice Cream Cones
Simple and easy recipe for your family and friends this summer. Enjoy these light and crispy cones with your favorite ice cream.
- 2 large egg whites
- 1/2 cup caster sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract/essence
- a pinch of salt
- 2/3 cup all purpose flour, sifted
- 3 tbsp melted butter
- melted semisweet chocolate, optional
- sprinkles, optional
In a mixing bowl combine egg whites, caster sugar, milk, vanilla nd salt. Whisk to mix well.
Add in melted butter and flour. Mix everything well to form a smooth batter.
Heat a non stick griddle/ non stick frying pan/non stick pan cake griddle over medium low heat.
Pour about 2 tablespoon of batter on the heated pan. With the back of a metal spoon quickly spread the batter, using circular motion, evenly in to 6-7 inch round shape.
Let it cook for about 3-4 minutes.
Carefully lift and flip using a flat spatula. Let the other side cook for another 3 minutes.
Remove from the pan and quickly shape into cone starting from the tip/bottom of the cone. It will harden and retain its shape within seconds so be very quick to shape. Don't roll too tight, keep a rounder shape with a wide top for ice cream. If there is a gap left at the tip of the cone, simple stuff a small piece of marshmallow inside to block the opening or dip in melted chocolate.
Repeat till all the batter is used. Make sure to work with one single cone at a time.
If you wish, you can dip the top of cone in melted semisweet chocolate with sprinkles and nuts. Lay the cones on parchment paper till chocolate sets.
These cones will taste best the day you make them.