How to Make Homemade Ice Cream Cones

 Ice cream cones are a fun treat to make and share with friends! They’re great for birthday parties, cookouts and gatherings of all sorts. Once you know how to make homemade ice cream cones, it’s almost as easy as making paper snowflakes–and just as much fun!

       Homemade ice cream cones can be made using cornstarch or potato starch, but potato starch is the preferred choice if you want your cones to look their best. Potato starch produces crispier, lighter and sturdier waffle-style cones than those made from cornstarch. Cornstarch tends to produce slightly heavier, more bland tasting, soggy waffle-style cones that don’t hold up quite as well in the summer heat.    

     If you’re looking for more of a “restaurant quality” cone, consider using ice cream cones made from flour or rolled fondant. These are not as easy to make at home, but if you have the time and patience they can be well worth it! The following directions will give you all of the information on how to make homemade ice cream cones using cornstarch.

       The basic recipe calls for three ingredients–corn starch, water and sugar–and some tools that many people already have in their kitchens. If necessary, these items can be purchased inexpensively at most stores that sell baking supplies. Of course, if you’re planning to make several batches of homemade ice cream cones, the easiest thing to do is purchase all of the necessary items in bulk.

       The tools needed for making homemade ice cream cones consist of a saucepan, mixing spoon and waffle cone mold. A silicone pastry brush and parchment paper or waxed paper will make cleanup easier, but aren’t absolutely necessary.    

     To make your own waffle-style ice cream cones from corn starch you’ll need:

  •       Sugar
  •       Corn starch
  •       Water
  •       Parchment paper or waxed paper (for lining baking sheets)
  •       Waffle iron with grooved pattern plates or molds

One batch makes about eight 4″ ice cream cones.    

     Combine 2 tablespoons of sugar, 2 teaspoons of corn starch and 1/4 cup boiling water in a large mixing bowl. Stir using a spoon until all of the ingredients are completely dissolved. There’s no need to worry about lumps–the mixture should be perfectly smooth. This is an important step because if any pockets of dry ingredients remain, they will burn when placed under direct heat on the waffle iron plates.

       While stirring the bowl with one hand, slowly pour in another 1/4 cup boiling water with your other hand. Continue stirring until all of the ingredients are mixed thoroughly into a dough-like consistency that isn’t too sticky or too dry. If you accidentally add too much water, simply stir in a little more sugar–remember, you can always add more, but you can’t take any out once it’s been added.

    Turn the dough onto a sheet of parchment or waxed paper and flatten it with your hands so that it is about 1/4-inch thick. Cover the dough with another sheet of parchment or waxed paper and press down to remove any trapped air bubbles between layers. Smooth out any wrinkles or defects in the dough as much as possible–it’s crucial that all air be removed from the layers for a smooth, finished product.    

     Cut long strips using a pizza cutter or sharp knife heated under hot running water (this will keep it from sticking). Then cut straight lines across those strips to make square-shaped pieces of dough.

     Preheat your waffle iron and place one piece of dough (or as many as will fit on the plates) into each section of the waffle iron. Close the lid and wait at least 3 minutes, or until you can lift off a corner of the cone without having it stick to the waffle mold. Cone consistency should be like hardened Playdough–sturdier than an empty cone but bendable enough that you’ll be able to roll it out into a shape that fits around ice cream scoops.      

     Remove finished cones from oven using tongs or hot pads, then put parchment paper over them so they don’t dry out while you’re rolling out the next batch.    

     Store finished cones in an airtight container until ready to use–they should remain pliable for hours, but if you need to store them overnight, put the container into the freezer beforehand to ensure that they stay fresh. Cleanup is easy, especially if you line your baking sheets with parchment or waxed paper prior to placing the dough onto it. Simply let any excess water evaporate off of the cone and then peel away the parchment paper before eating. If your homemade ice cream cones aren’t perfectly smooth, simply brush some more sugar on top of each one after rolling out following this recipe so everything will turn out right!           

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