Not only did we make homemade ice cream, but we also made our own ice cream cones. Ours turned out to be more like ice cream bowls instead of cones, but we definitely aren’t picky when it comes to what shape the container is that holds our ice cream!
The cones tasted good but I don’t know if we’ll make them anytime soon. The recipe only makes 6 cones, and while you could double or even triple it, you can only bake two cones at a time so it takes a bit to get the whole batch finished. I used a very small glass to shape our cones since we have not invested in a cone rolling form. This recipe also came from The Perfect Scoop by David Lebovitz. Enjoy!
Ice Cream Cones
Makes 6 cones
1/4 cup egg whites (about 2 large egg whites)
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees.
In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible (you’re likely to get 2 rounds on one standard baking sheet).
Put the baking sheet in the oven and begin checking the cones after 10 minutes. Depending on your oven, they’ll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout. Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (I had to put my second cone back in the oven for a few seconds so it was pliable. It cools down too much in the short time it takes to shape the first one.)
Repeat, using the remaining batter. You’ll find it easier to spread the batter if you slide the reusable parchment paper off the warm baking sheet and onto a second sheet that is room temperature; any heat form the baking sheet will make the batter fussy to spread.
The batter can be made up to 4 days in advance and stored in the refrigerator. Let the batter come to room temperature before using. Once baked and cooled, store the cones in an airtight container until ready to serve. They’re best the same day they’re baked.