Ice Cream Cones

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If you’re feeling a little adventurous and up for the task I recommend making these homemade ice cream cones. They’re really delicious and you’ll feel completely accomplished after you do! These cones are easy to make, with just a handful of ingredients, and they taste amazing. Best of all, there’s no waffle cone maker required. Which means anyone can make them!

Truthfully, homemade cones aren’t that much more difficult to make than pancakes. If you can whip up a basic breakfast, you can whip up a batch of homemade cones to go with your favorite ice cream. These homemade ice cream cones can be made in the oven or on the stove top, and they can easily be made in different sizes and decorated for different occasions.

Homemade cones are made of ingredients most people already have around the house. It’s just a more exciting configuration of pantry staple ingredients, so it’s likely no trip to the grocery store is necessary. They’re the perfect EASY way to make your favorite frozen treats even better! Click here to read The Complete History of Ice Cream Cones

Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.


Ice Cream Cones

chocolate ice cream in waffle cone on rustic wooden background 69768003 scaled

Once off the heat the cones crisp so you have to roll it fast. So the trick is be ready to roll them. Shape the bottom first and get that nice tight cone shape.


  • 2 large egg whites
  • 1/2 cup (4 oz/115g) sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 2/3 cup (3 1/3oz/100g) all purpose flour, sifted
  • 2 tablespoons (1oz/30g) butter, melted
  • melted semisweet chocolate
  • Sprinkles
  • Toasted nuts


  • Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
  • Place a nonstick skillet, cast iron pan or frying pan on low heat.
  • Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
  • Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
  • Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
  • Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a nice opening on top to fill with ice cream.
  • Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.


  • These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.
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