Waffle Cone Bowls Recipes
GRAIN FREE ICE CREAM CONES
Fun and easy to make, these grain-free waffle cones and bowls are the perfect accompaniment to ice cream or frozen yogurt.
Provided by Tracy Ariza, DDS
Categories Desserts DIY Pantry Foods
Time 25m
Number Of Ingredients 8
Steps:
- Preheat a waffle cone iron or pizzelle iron.
- Combine all of the ingredients together until well combined
- Spoon a small amount of the mix onto the hot iron, and close. I used a heaping 1/4 cup measuring cup full of the mixture for larger sized cones and bowls. Experiment with your iron, to see how much to use for the size cones you want to make.
- Close the iron and wait at least a minute or two before opening it to peek at how your cones are looking.
- After a couple of minutes, open the iron and check for doneness. Keep cooking the waffle until it starts to brown. If you remove it from the iron too soon, the cone will not hold its shape.
Nutrition Facts : ServingSize 1 cone or bowl, Calories 173 kcal, Carbohydrate 11 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 20 mg, Sodium 78 mg, Fiber 1 g, Sugar 4 g
WAFFLE CONES OR BOWLS
This is my basic recipe to make waffle cones. I make these and roll into shape for ice cream cones, or place over the back of custard cups to make small bowls. I also make them and cut with a pizza cutter and make squares, which can be used for ice cream sandwiches, or also in baking squares or cakes, as the crunchy layers in between. You need a cone waffle maker or use a pizzelle machine to make the cones. I do have both machines and do prefer the waffle cone maker for this project.
Provided by andypandy
Categories Frozen Desserts
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs, adding in the sugar gradually, beating until smooth. Add the cooled melted butter and the vanilla.
- Stir in the baking powder and flour, and blend making a sticky , drop by spoon batter.
- Drop heaping tablespoon onto heated machine maker and close lid and bake. These will only take 30 to 40 seconds to bake each one. Just bake until your desired golden is reached.
- While still warm and before putting on the next one -- either roll into cone shape, place over the back of bowls and press down slightly to shape, or trim with a sharp knife or pizza cutter and make squares. This has to be done quickly as they will crisp up fast.
- After the first one I taste test for the flavour and crispness, then I know if I have to bake longer or not so long.
- Keep in a tight fitting tin. They stay crisp well.
Nutrition Facts : Calories 214.1, Fat 10.8, SaturatedFat 6.3, Cholesterol 80.2, Sodium 139.3, Carbohydrate 25.1, Fiber 0.3, Sugar 15.4, Protein 3.3
WAFFLE CONES
These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!
Provided by Sasha Harlow
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 23m
Yield 12
Number Of Ingredients 7
Steps:
- Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
- Preheat a waffle cone maker according to manufacturer's instructions.
- Pour batter into the preheated waffle maker and cook according to instructions.
- Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g
WAFFLE-CONE BOWLS
Just the thing to take your sundaes to the next level! You will need a waffle-cone iron (we used this one by Chef'sChoice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, and cinnamon. Whisk in butter, milk, and vanilla. Whisk in 3/4 cup sugar. Beat egg whites with an electric mixer on high speed until foamy. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Fold egg whites into flour mixture.
- Heat waffle-cone iron to medium; coat with cooking spray. Spoon about 1/4 cup batter onto iron. Using a small spatula, spread batter slightly. Close lid and cook 1 minute before lifting the lid to check for doneness. Continue cooking until desired color is reached, about 1 to 1 1/2 minutes more on medium heat.
- Remove waffle from iron and press into a small bowl to shape. Let stand until cool. Repeat with remaining batter. Waffle-cone bowls can be made up to 1 week ahead and stored in an airtight container at room temperature.
CHOCOLATE WAFFLE CONES OR BOWLS
This is a basic chocolate waffle cone used for ice cream. While warm form into cones, or place over the back of small custard cups for bowls, or trim up with a pizza cutter into squares for ice cream sandwiches. You do need a waffle cone maker machine or a pizzelle iron to make these cones. I have both machines and prefer to use my waffle cone maker machine.
Provided by andypandy
Categories Frozen Desserts
Time 40m
Yield 10 cones
Number Of Ingredients 7
Steps:
- Beat eggs add in the sugar gradually, beating well until smooth.
- Add the melted cooled butter and vanilla.
- Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter.
- Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
- Remove and form into cones or bowls, or trim for squares.
- Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
- for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
- for squares I trim with a pizza cutter and use for bars. You can also brush with melted chocolate and let harden before storing away.
- I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch. Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake. You have to try that too.
Nutrition Facts : Calories 216.6, Fat 10.9, SaturatedFat 6.4, Cholesterol 80.2, Sodium 59.7, Carbohydrate 25.7, Fiber 0.7, Sugar 15.4, Protein 3.5
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