Crispy Oven-Baked Ice Cream Cones
Indulge in the delightful experience of homemade ice cream cones with this simple yet scrumptious recipe. Inspired by 'The Ultimate Ice Cream Book,' these cones have a light, crispy texture reminiscent of fortune cookies, making them perfect vessels for your favorite ice cream flavors. Not only are they sturdy and easy to assemble, but they also provide a fun, DIY twist to your dessert presentations. Best enjoyed fresh and customizable in shape—these cones can easily be formed into bowls for a unique serving style! Pair them with your favorite frozen treats any day of the week for a delightful dessert experience.
N/A
Servings
28
Calories
6
Ingredients
Ingredients
Sugar
3/4 cup (granulated)
Egg
1 large (beaten)
Butter
2 tablespoons (melted and cooled)
Vanilla extract
1 teaspoon (pure)
Milk
1/4 cup (whole or 2%)
All-purpose flour
1/2 cup (sifted)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a medium mixing bowl, beat the sugar into the egg until the mixture turns pale yellow.
3
Add in the melted and cooled butter, vanilla extract, and milk, stirring until fully combined.
4
Gently fold in the sifted all-purpose flour until the batter is smooth and well-blended.
5
Grease a large non-stick cookie sheet. Using a thin, flexible spatula dipped in water, spread 1/2 tablespoon of the batter into a 6-inch circle. Space the circles at least 1 inch apart, as the batter will spread during baking.
6
Bake the circles for approximately 15 minutes or until they are lightly browned.
7
Carefully remove the cookie sheet from the oven. Using a large metal spatula, lift one cookie off the sheet. Working quickly and cautiously to avoid burns, wrap the hot cookie around a cone-shaped mold, sealing the point at the bottom. Repeat this process with the remaining cookies.
8
Allow the cookie sheet to cool, then repeat the process with the remaining batter to create more cones.
9
Once the cones are completely cooled and firm, gently remove them from the molds.
10
For a fun variation, invert 4 small, clean bowls and use them as molds for bowl cones. Place the hot cookies over the bottoms of the bowls, letting them fall around the sides. Once cooled and set, carefully remove the cookie bowls from the molds.
Nutrition Information
0.75g
Fat
4.75g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary recipe being prepared?
The recipe is for Crispy Oven-Baked Ice Cream Cones, which are light and sturdy vessels for frozen desserts.
What is the texture of these homemade ice cream cones?
The cones have a light, crispy texture that is reminiscent of fortune cookies.
What temperature should the oven be preheated to?
The oven should be preheated to 300°F (150°C).
How many ingredients are required for this recipe?
There are 6 ingredients: sugar, egg, butter, vanilla extract, milk, and all-purpose flour.
How should the sugar and egg be mixed?
In a medium mixing bowl, beat the sugar into the egg until the mixture turns pale yellow.
What state should the butter be in when added to the mixture?
The butter should be melted and cooled before being stirred into the mixture.
What type of milk is recommended for the batter?
The recipe calls for 1/4 cup of whole or 2% milk.
How should the flour be prepared before adding it to the batter?
The all-purpose flour should be sifted before being gently folded into the batter.
How do you prepare the cookie sheet for baking?
Grease a large non-stick cookie sheet to prevent the batter from sticking.
What is the secret to spreading the batter thinly?
Use a thin, flexible spatula dipped in water to spread the batter into circles.
How much batter is used for each individual cone?
Use 1/2 tablespoon of batter for each 6-inch circle.
How far apart should the batter circles be spaced?
Space the circles at least 1 inch apart because the batter will spread during baking.
What is the total baking time for the cones?
The circles should bake for approximately 15 minutes.
How do you know when the cookies are ready to be removed from the oven?
They are ready when they are lightly browned.
What tool is used to lift the hot cookies off the sheet?
Use a large metal spatula to carefully lift the hot cookies.
How do you form the cone shape?
Wrap the hot cookie around a cone-shaped mold, ensuring the point at the bottom is sealed.
What caution should be taken when shaping the cones?
Work quickly and cautiously to avoid burns, as the cookies must be hot to be pliable.
Can these be shaped into something other than a cone?
Yes, they can be formed into bowls by draping the hot cookies over the bottoms of small, clean inverted bowls.
When should the cones be removed from the molds?
Once the cones are completely cooled and firm, they can be gently removed from the molds.
How many calories are in one of these ice cream cones?
Each cone contains approximately 28 calories.
What is the fat content per serving?
There is 0.75g of fat per cone.
What is the carbohydrate count per cone?
Each cone has 4.75g of carbohydrates.
How much protein is provided in one serving?
Each cone provides 0.5g of protein.
What book inspired this recipe?
The recipe was inspired by 'The Ultimate Ice Cream Book'.
What type of vanilla should be used?
The recipe calls for 1 teaspoon of pure vanilla extract.
Is it necessary to cool the cookie sheet between batches?
Yes, allow the cookie sheet to cool before repeating the process with the remaining batter.
How large should the spread batter circles be?
The batter should be spread into 6-inch circles.
What are some suggested tags for this recipe?
Suggested tags include homemade, oven-baked, dessert, ice cream cones, and cookie cones.
Are these cones suitable for all types of ice cream?
Yes, they are sturdy enough to serve as vessels for any of your favorite frozen treats.
How should the final product be enjoyed for the best experience?
They are best enjoyed fresh and can be paired with your favorite frozen treats any day of the week.