Homemade Ice Cream Cones

These cones are in between a crepe and store-bought sugar cones.

Yield

8 cones

Ingredients

2 large eggs
1/2 cup granulated sugar
1/4 cup butter, melted and cooled
3 tablespoons milk
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil, or as needed

Directions

Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; stir in more milk if needed.

Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

Storage

Store in an airtight container, unroll and re-crisp in a 400°F (204°C) oven.

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