It never occurred to me that I could make them myself until, a few years ago, I stumbled upon a waffle iron specifically designed for ice cream cones in a department store. Naturally, I had to have one, then and there, if only to complement the standard waffle iron I already owned!
Well, that was the start of a long journey to try and make the perfect cone. The perfect cone still eludes me, however, the recipe outlined below is pretty good and still my favourite to date.
The batter for this recipe must be left to rest overnight, so you'll need to plan ahead when making these cones.
Waffle Ice Cream Cones
170gr Plain Flour
170gr White Sugar
1 pkt Vanilla Sugar (or a tablespoon of vanilla essence)
- In a medium sized bowl beat the margarine with the egg until light and fluffy.
- Sift the flour, sugar and vanilla sugar into another bowl and mix to combine the ingredients.
- Gradually add the dry ingredients to the margarine mix, alternating with the water until a smooth heavy flowing batter is achieved.
- Cover the bowl with cling film and leave in the refrigerator to rest overnight.
- The next day, the batter will more than likely have considerably thickened. Add enough water until the batter is easy flowing again.
- Preheat the waffle cone iron and when hot, spoon the appropriate amount of batter for your iron onto the hotplate.
- Cook until golden brown.
- Whilst still very hot wrap the waffle 'pancake' around the cone mould and hold the shape into place until the cone has cooled enough to hold its form. (Due to the high heat of the cone, it's best to use a clean tea towel to assist with rolling the cone.) If you prefer to make cone cases/cups, take two small bowls, where one fits inside the other and evenly drape the cone over the underside of the smaller bowl, then place the larger bowl over the top to shape.
- Place onto a rack to thoroughly cool and crisp up.