ICE CREAM CONES
These cones are best made on a flat decorative iron. It is also possible to make them crepe style in a nonstick pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes six 6-inch cones
Number Of Ingredients 6
Steps:
- Melt the butter and allow to cool.
- Beat egg whites until soft peaks appear. Add 1 tablespoon confectioners' sugar and the salt, and whip until stiff. With a wooden spoon, gently fold in remaining sugar and the vanilla. Gradually fold in flour and cooled butter until incorporated.
- Heat the iron and rub with a lightly oiled piece of paper towel, then place 1 1/2 tablespoons of batter on it and close the cover. When steam subsides, check to see if wafer is golden brown. Remove it gently with a thin spatula; then, moving quickly, roll the wafer around a paper cone. It will cool and harden almost immediately. Store in an airtight container.
HOMEMADE ICE CREAM CONES
Learn how to make Homemade Ice Cream Cones, a simple recipe that will make your kitchen smell like an ice cream parlor. Enjoy with my No Machine Ice Cream!
Provided by recipe from Spoonforkbacon.com
Categories Dessert
Time 10m
Number Of Ingredients 10
Steps:
- Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
- Place a nonstick skillet, cast iron pan or frying pan on low heat.
- Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
- Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
- Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
- Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
- Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
- These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.
HOMEMADE ICE CREAM CONES
Make and share this Homemade Ice Cream Cones recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 18m
Yield 12 cones
Number Of Ingredients 5
Steps:
- Heat the oven to 400° F (350° F if you're using a dark-coated baking sheet). In a medium-size bowl, beat the sugar and egg whites with an electric mixer for 30 seconds.
- Mix in the flour until smooth, then add the vanilla extract and melted butter. For each cone, scoop 2 1/2 tablespoons of batter onto the baking sheet, spreading the batter into thin 6-inch circles (use a measuring spoon for accuracy).
- Bake for 7 or 8 minutes or until golden, then remove the sheet from the oven. Working quickly, form each cookie into a cone (a parent's job), pinching the tip to seal it tightly. Allow the cones to cool seam side down on a rack.
- Tip: If a cookie begins to cool and is difficult to shape, return it to the oven briefly to soften it.
- No-drip Tip: The next time you serve ice cream in cones, place a mini marshmallow in the tip of each cone before scooping on the ice cream. The added treats will help prevent melted ice cream from leaking out the bottoms of the cones.
Nutrition Facts : Calories 130.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.5, Sodium 50.2, Carbohydrate 19.1, Fiber 0.3, Sugar 11.2, Protein 2
ICE CREAM CONES
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and cool it.
- In a small mixing bowl, whisk 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. Use the back of a big 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. Cook's Note: 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 about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). 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 a cone form
- Press the seam firmly on the counter to close the cone and pinch 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 cones the same way. Repeat, using the remaining batter.
- Place in cone holder of some sort to cool. Glasses work well.
- Serve up with one or two scoops of your favorite ice cream.
HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
ITALIAN ICE CREAM CONES
This came from "The Ultimate Ice Cream Book" and is another way to make nifty cones for that homemade ice cream, or even the not so great store bought stuff. You can pick up the cone shaped molds currently at http://kasbahouse.com/1.pizelle.1.htm for about $7 each not including S&H or applicable taxes. *** Hint*** If your cones aren't quite perfect (OK, so there's a hole on the bottom) don't worry. Carefully stuff the bottom with a few mini marshmallows to keep the ice cream from leaking out as it melts, or sometimes I will use Reese's Shell (it comes in a bottle and found near the ice cream section at your local supermarket) pour a bit of it into the bottom of the shell and refrigerate...this hardens into a nice chocolate seal that kids just love.
Provided by Chabear01
Categories Frozen Desserts
Time 40m
Yield 8 cones or bowls, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F In a medium bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
- Grease a nonstick cookie sheet and spread 1 1/2 tablespoon of the batter into a 6 inch circle using a thin, flexible spatula. Dipping the spatula in water first make this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart. Fit as many circles as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. (*** HINT HERE*** - in case you don't want to go out and buy the cones these can be made into bowl cones simply by picking 4 bowls all the same shape and size, and place the hot cookie over the bottoms of the bowls. The cookies will fall around the sides of the bowls.) Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from from the molds when completely cool.
Nutrition Facts : Calories 142.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 35.1, Sodium 33.1, Carbohydrate 25.2, Fiber 0.2, Sugar 18.9, Protein 1.9
HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, heavy cream, coconut oil, ice cream sugar cones, vanilla ice cream, chopped peanut
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
- In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
- Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
- Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
- Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
- Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
- Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
- Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
- While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
- Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
- Enjoy!
ALICE'S ICE CREAM CONES
This version of the ice-cream cone is brought to us by Alice Waters, chef and owner of Chez Panisse restaurant in Berkeley, California.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 12 cones
Number Of Ingredients 6
Steps:
- Heat a krumkake iron. In a medium bowl, beat egg whites until they resemble soft peaks. Add salt, 1 tablespoon confectioners' sugar, and vanilla. Continue to beat until stiff peaks form. Fold in remaining confectioners' sugar. When fully incorporated, fold in the flour and butter.
- Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden brown). Immediately remove, and roll around a cornet mold. Let cool for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
ICE CREAM CONE CUPCAKES
These cute cupcakes are fun for everyone! Make them for parties or other times when you just want an easy cupcake! Top with desired icing or just eat plain!
Provided by CupcakeGirl
Categories Desserts Cakes Cupcake Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
- Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
- Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 19 g, Cholesterol 16 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 133.4 mg, Sugar 9 g
BEWITCHING ICE CREAM CONES
Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside., Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths., Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen.
Nutrition Facts :
ICE CREAM CONE CAKES
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g
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