Place the egg whites and sugar in a mixing bowl and beat with a whisk until foamy. Add the salt, milk and melted butter. Give it a stir before adding the flour. Whisk until well combined.
Pour about 1½ tablespoon of batter onto a silicone mat (that is laid on a baking tray) making sure you have enough space for 2. Spread both thinly and evenly into a round shape (about 6 inches/15 cm in diameter). Bake in a preheated oven at 400°F (200°C) for 6-8 minutes or until the edges are golden brown.
When ready, take the tray out (leaving the oven on). Slide a spatula underneath one of the discs just to make it loose. Place the aluminum cone on top of the disk and roll the disk’s edge around it (use a kitchen towel or oven-proof gloves to avoid your fingers getting burnt). Roll into a cone shape. When done, place it onto a wire rack (leaving the aluminum cone inside) to cool down completely. Repeat with the second one. When done, repeat step 2 and 3 until you used up all the batter.
Chocolate-Dipped Ice Cream Cones:
Melt 2 ounces (60g) dark chocolate and dip each cone in, sprinkle them with chopped nuts or sprinkles and refrigerate. When set, insert a piece of a marshmallow inside the bottom (as close to the hole as possible) in order to seal it and prevent the ice cream from leaking through. Then dip them in chocolate. Refrigerate until ready to serve.
To make these cones you will need a silicone baking mat. Baking parchment turns soft and creases minute you try to spread the batter around.
The batter should not be too runny. If it is, add more flour.
Store these ice cream cones in an air-tight container (plain ones) or in the fridge (chocolate coated ones). They should last up to 3-4 days.
The baking time may vary. This depends on your oven as well as on the thickness of each disc.
The number of the cones you will get out of this recipe will depend on how thick your cones are as well as how big. I got 8 cones (each disc was about 6 inch/15cm in diameter).
All-purpose flour (US) = Plain flour (UK)
You only need 2 aluminum cones/dummies to make these. Simply reuse them for the following batches.
I used 2 large marshmallows that I tore into small pieces that fit the hole in the bottom of each cone.
Optional extras: sprinkles, chopped nuts of your choice, colored sugar, shredded coconut…
Keyword: Homemade Ice Cream Cones, How to make Ice Cream Cones
Homemade Ice Cream Cones
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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