There’s something magical about making your own waffle cones at home. I love the aroma of toasted sesame seeds and the satisfaction of rolling these golden cones by hand. It’s such an easy recipe!
Crispy and Flavorful Waffle Cones
Do you love the crispy crunch of a waffle cone with your ice cream?
For me, it’s always the best part—golden, sweet, and irresistibly crisp. That satisfying bite into a freshly made cone paired with creamy ice cream is pure joy.
In my home, ice cream is a family favorite, and it wouldn’t be complete without a homemade waffle cone.
These cones elevate any dessert, adding that perfect homemade touch.
The good news? Making waffle cones at home is easier than you think, and the ingredients are simple and pantry-friendly. They’re perfectly crisp, full of flavor, and a fun way to make your ice cream moments unforgettable.
Today, I’ll guide you step by step on how to make these delectable waffle cones right in your own kitchen.
Tips for Perfect Waffle Cones:
To shape the cones, I prepare an ice cream cone mold in advance.
Using sturdy cardboard, I create a mold about 10-15 cm in height with a base diameter of 4-6 cm.
I then wrap the outside of the mold tightly with aluminum foil. This prevents the warm pancake from sticking to the cardboard while shaping the cone.
Why You‘ll Love This Recipe:
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Customizable: Add your own flavors or fillings to create a unique treat.
- Perfect for Ice Cream: These cones hold up beautifully and offer the perfect crunch.
Ingredients:
- 3 eggs
- 60g granulated sugar
- 60g whole milk
- 100g all-purpose flour (or substitute with cake flour)
- 60g cooking oil
- 20g toasted black sesame seeds
Instructions:
Prepare the batter:
In a clean bowl, crack 3 eggs. Add 60g granulated sugar and 60g whole milk. Use a whisk or chopsticks to mix quickly until the sugar is fully dissolved. Stir until the mixture is smooth and uniform.
Add the flour:
Sift 100g all-purpose flour (or cake flour) into the egg-milk mixture. Whisk gently until the flour is incorporated and no dry lumps remain, forming a smooth batter.
Incorporate oil and sesame seeds:
Add 60g cooking oil and 20g toasted black sesame seeds to the batter. Stir patiently until the oil is fully absorbed, and the batter becomes smooth and slightly thick but still pourable. Set the batter aside.
Preheat the waffle cone pan:
Place the waffle cone pan on the stove over low heat and preheat both sides for 1-2 minutes. You can test by hovering your hand over the pan—you should feel a gentle heat.
Cook the batter:
Scoop a spoonful of batter and pour it into the center of the preheated pan. Close the lid. Cook over low heat, tilting the pan occasionally to distribute the heat evenly. Cook until the batter turns lightly golden.
Shape the cone:
Position the prepared ice cream cone mold onto the warm pancake. Use chopsticks to guide and roll the pancake tightly around the mold. Work quickly to shape it before the pancake cools and hardens.
Cool the cones:
Carefully remove the cone from the mold and let it cool completely on a flat surface. Repeat with the remaining batter.
Frequently Asked Questions
Q: Can I make these cones without a waffle cone pan?
A: Honestly, I haven’t tried it myself, but I’ve seen others successfully make cones without one. If you give it a shot and it works, let me know!
Q: How do I store leftover cones?
A: Store them in an airtight container at room temperature for up to a week to maintain their crispiness.
Q: Can I skip the sesame seeds?
A: Absolutely! You can leave them out or replace them with other toppings like shredded coconut or crushed nuts.
How to Make Perfect Waffle Cones at Home
Ingredients
- 3 eggs
- 60 g granulated sugar
- 60 g whole milk
- 100 g all-purpose flour or substitute with cake flour
- 60 g cooking oil
- 20 g toasted black sesame seeds
Instructions
Prepare the batter:
- In a clean bowl, crack 3 eggs. Add 60g granulated sugar and 60g whole milk. Use a whisk or chopsticks to mix quickly until the sugar is fully dissolved. Stir until the mixture is smooth and uniform.
Add the flour:
- Sift 100g all-purpose flour (or cake flour) into the egg-milk mixture. Whisk gently until the flour is incorporated and no dry lumps remain, forming a smooth batter.
Incorporate oil and sesame seeds:
- Add 60g cooking oil and 20g toasted black sesame seeds to the batter. Stir patiently until the oil is fully absorbed, and the batter becomes smooth and slightly thick but still pourable. Set the batter aside.
Preheat the waffle cone pan:
- Place the waffle cone pan on the stove over low heat and preheat both sides for 1-2 minutes. You can test by hovering your hand over the pan—you should feel a gentle heat.
Cook the batter:
- Scoop a spoonful of batter and pour it into the center of the preheated pan. Close the lid. Cook over low heat, tilting the pan occasionally to distribute the heat evenly. Cook until the batter turns lightly golden.
Shape the cone:
- Position the prepared ice cream cone mold onto the warm pancake. Use chopsticks to guide and roll the pancake tightly around the mold. Work quickly to shape it before the pancake cools and hardens.
Cool the cones:
- Carefully remove the cone from the mold and let it cool completely on a flat surface. Repeat with the remaining batter.