Homemade Ice Cream Waffle Cones (Vanilla and Chocolate)
User Reviews
5
Homemade Ice Cream Waffle Cones (Vanilla and Chocolate)
Description
Homemade Ice Cream Waffle Cones (Vanilla and Chocolate) rely on a combination of rice flour, all-purpose flour, and tapioca starch to produce a light and crisp base, with optional cocoa powder added for the chocolate version. The batter is whisked together with egg, sugar, coconut milk, water, and vanilla to create a smooth consistency. After resting, it's cooked in a pizzelle maker or waffle iron for just over three minutes to achieve a crisp texture. The cones are shaped immediately using a mold while still warm and then cooled on a rack, resulting in a delicate cone ideal for serving ice cream.
The gentle coconut milk hints bring a subtle richness, while the egg and sugar contribute to structure and slight sweetness. The cones' texture is crisp but thin, making a pleasant contrast with creamy ice cream fillings. They can be stored in an airtight container at room temperature to maintain crispness.
These cones are suitable as a homemade alternative to store-bought waffle cones, allowing control over ingredients and flavor variations. The chocolate variation offers a deeper, richer taste while the vanilla remains classic and crisp.
Ingredients
For key visual step-by-step instructions, refer to body of the blog post.
- 30 g rice flour
- 16 g all-purpose flour
- 10 g tapioca starch
- 3 g cocoa powder for chocolate variation
- 1 (54g) egg large
- 30 g granulated sugar
- 50 ml coconut milk at room temperature or slightly warmed
- 60 ml water
- ½ teaspoon vanilla extract
Instructions
- In a bowl, sift together rice flour, all-purpose flour, tapioca starch and cocoa powder (if using).
- In a separate bowl, whisk together the egg and sugar until thick and fluffy.
- To the egg mixture, add in the coconut milk, water and vanilla extract and stir well.
- Add the flour mixture to the egg mixture and whisk until combined.
- Let the mixture rest for 15-20 minutes.
- Preheat the pizzelle maker/waffle iron.
- Using a measuring spoon, pour 2 tablespoon of batter onto each "well" of the pizzelle iron.
- Spread the batter quickly with a small offset spatula to cover the entire "well."
- Close the lid and cook for 3 minutes and 15 seconds (use a timer).
- Wear rubber gloves (or heat-proof gloves) and work quickly, shaping the cookies using the cone mold directly on the pizzelle iron.
- Let the cookies set and cool on a wire rack before removing the cone mold.
- Repeat with the remainder.
- Store the cooled cones in an airtight container at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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