I don’t think I’ll ever, ever, be able to settle for a store-bought ice cream cone ever again!
These homemade cones were just too easy, too delicious, too crunchy and too fresh to go back. Ever, ever.
Grace from Agent 86 Photography took some photos while I made them a few weeks ago, so you can see exactly how they’re made!
They’re so, so, simple. Making them is just like frying pancakes, except once they’re all golden you have to get them out of the frying pan super fast and burn the tips of your fingers just a little as you roll them up into a cone!
They take a few minutes to firm up and hold their shape and then voila! You have a crunchy, sugary, crispy, golden ice cream cone, just begging to be filled with your favourite ice cream (like this delicious homemade vanilla bean, or maple pecan!).
Or you could just smash up a dud one and have a cheeky snack while you keep on rollin’ your cones…
You have to try these. At least once! X
- 2 egg whites (80g)
- ½ cup caster (superfine) sugar
- 3 tbsp milk (45ml)
- ½ tsp vanilla extract
- Pinch salt
- ⅔ cup plain (all purpose) flour
- 2 tbsp unsalted butter, melted
- In a medium bowl, whisk together the egg whites, sugar, milk, vanilla and salt until combined.
- Whisk in the flour, and then the melted butter.
- You want the same consistency as the photos so you get a thin and crispy cone - add a little extra milk if necessary.
- Lightly grease a non stick frying pan and add two tablespoons of the mixture. Swirl the pan around to make a even, round, thin layer of batter.
- Place the pan over a medium heat and cook for 4 - 5 minutes, until the base is golden.
- Flip the cone over and cook for a further 3 - 4 minutes, until golden.
- Remove the pan from the heat and slide the cone onto a clean tea towel.
- Roll up to make a cone shape, making sure you work quickly and pinch together the base of the cone (so you don't get any ice cream leaks!).
- Hold in place for a few minutes and allow to cool while repeating with the remaining batter.
- Your frying pan doesn't need to be hot when you add the batter.
- Makes about 8 cones, which are best eaten the day they're made.
- Happy baking!
Adapted from Spoon Fork Bacon.