Crisp waffle cone ice cream is the ideal garnish for an ice cream dessert bar. They taste better than pre-packaged waffle cones. Also, as well as are extremely cheap and simple to prepare. The batter must be precisely balanced since if it is too thick, the bowls would not be crispy.
When you try to make cones made of an overly thin batter, they will shatter. Add another tablespoon of melted butter if your batter is too thick as well as if it is too thin, just add a little more flour. Along with this, it should resemble a thick muffin batter in texture.
Along with this, these fluffy, crunchy Eggo waffles with chocolate chips are the ideal sweet treat to brighten your morning. They are fantastic and simple to make. The frozen waffle brand Eggo, which is sold in North America, is owned by the Kellogg Company.
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Waffle Cone Ice Cream Recipe
| Prep Time | Cook Time | Total Time | Servings |
| 5 minutes | 2 minutes | 7 minutes | 12 |
Ingredients
- 2 egg whites
- 2 whole eggs
- ½ teaspoon of salt
- ⅔ cup of granulated sugar
- 1 ¼ cup of all-purpose flour
- 2 teaspoons of vanilla extract
- 4 tablespoons of melted as well as cooled slightly butter
Instructions
- Using the waffle cone maker, preheat it as directed by the manufacturer
- Mix the egg, egg white, as well as salt in a mixing bowl on low speed just until combined
- For about a minute, on medium speed, beat in the sugar until the egg’s color has brightened
- For about 30 seconds, add the flour as well as combine and smooth on low speed
- Melted butter, as well as vanilla, should add, and the mixture should be done immediately 20 seconds
- 3 tablespoons of batter should be poured into the iron’s center
- Lift the lid after one minute of cooking to check the food’s doneness
- Cook the food until it reaches the desired color
- The waffle should be quickly removed from the iron as well as placed onto a fresh towel
- Lift as well as roll the waffle around the cone or bowl form with the aid of the towel
- Once the cone’s shape is fixed, hold it for a short while before setting it on a wire rack to cool
Dessert with Waffle Cone Ice Cream Recipe
| Prep Time | Cook Time | Total Time | Servings |
| 45 minutes | 2 minutes | 2 hour 45 minutes | 8 |
Ingredients
- 12 waffle cones
- 1 tablespoon of coconut oil
- 6 ounces of white chocolate
- 1/2-gallon of strawberry ice cream
- 3 tablespoons of rainbow sprinkles
- 1 cup of chopped fresh strawberries
- 1/4 cup of store-bought strawberry sauce
- 4 tablespoons salted as well as melted butter
Instructions
- Set the oven to 350 degrees Fahrenheit
- Add three generous scoops of ice cream on a plate using an ice cream scoop
- Return the gallon to the freezer after putting the plate there
- 9 waffle cones should place in the food processor’s bowl
- Pulse the cones until they are largely crumb with a few larger chunks scattered everywhere
- Melted butter should add in small batches at first
- Along with this, in the bottom of a 9-inch nonstick springform pan, press the mixture firmly
- For five minutes bake. Give it about 10 minutes to cool completely
- Take the remaining ice cream out of the freezer to begin to soften it
- Put the white chocolate as well as coconut oil in a bowl that can heat in a microwave
- Till melted as well as a smooth, microwave in 15-second bursts. Depending on your microwave, this period will change
- Working with one leftover waffle cone at a time, dip the top quarter in the white chocolate mixture before sprinkling with roughly 2 teaspoons of rainbow sprinkles
- Place the decorative side of the cones down onto the champagne flutes to set
- They can also dry on wax paper
- The remaining softened ice cream should add to the crust as well as spread evenly
Waffle Cone Ice Cream Topping Instructions
- Strawberries that have been diced should sprinkle on top as well as gently pressed into the ice cream
- Drizzle the remaining white chocolate mixture over the top using a spoon. Add the final tablespoon of sprinkles to complete
- The ice cream scoops should take out of the freezer as well as put in the pie’s middle
- One decorative, inverted ice cream cone should place on top of each scoop, make sure they position at an angle rather than sitting vertically
- After placing the pie in the freezer, give it at least two hours to freeze
- When the pie is ready to serve, carefully extract it from the springform pan by running a sharp knife around the pie’s edge
- Slice as well as serve the pie with strawberry sauce after removing it from the pan
Eggo strawberry waffles combine another well Eggo flavor with a strawberry flavor explosion. The perfect balance of crunchy, light, and fluffy. Sweet and also other. Think about consuming Eggo strawberry waffles by themselves, with syrup, whipped cream, as well as fresh fruit.
Homemade Waffle Cone Ice Cream Recipe
| Prep Time | Cook Time | Total Time | Servings |
| 15 minutes | 15 minutes | 30 minutes | 14 |
Ingredients
- Pinch salt
- 2 large egg whites
- ½ cup of superfine sugar
- ⅔ cup of all-purpose flour
- 3 tablespoons of whole milk
- ½ teaspoon of vanilla extract
- 2 tablespoons melted as well as unsalted butter
Waffle Cone Ice Cream Ingredients
- 1 egg
- 1 egg white
- ¼ teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 tablespoons of whole milk
- Melted semisweet as well as dark chocolate
- ¼ cup as well as 1 tablespoon of superfine sugar
- ½ cup along with 2 tablespoons of all-purpose flour
- ¼ cup as well as 1/2 stick of melted or unsalted butter
Instructions
- Inside a mixing dish, combine the salt, milk, vanilla, sugar, as well as egg whites
- Once the flour and butter are entirely mixed as well as the batter is smooth, continue stirring
- Spray some cooking spray in a nonstick skillet very lightly. Pour 2 ½ tablespoons of batter into the cold skillet as well as spread into a thin even layer
- Cook the base of the skillet for at least 4 to 5 minutes at medium heat, but rather until it has set
- Cook for another one to two minutes after flipping
- Put a cone roller on top of the sugar cone as well as quickly place it on a clean cloth
- Roll the sugar disc into a cone form with the use of a towel as well as a cone roller
- Hold the cone, seam side down, for 1 to 2 minutes, as well as until it has cooled and become hard
- This needs to be done quickly because the roller will start to harden practically as soon as it comes out of the skillet
- Repeat until all of the batters have been utilized in a cool skillet
- Cones should cool before the tips coat in chocolate as well as spread on parchment to harden
- For up to three days, carefully keep it in an airtight container
Conclusion
The appropriate topping for an ice cream dessert bar is ice cream in a crisp waffle cone. Compared to pre-packaged waffle cones, they are more flavorful, more easily made, and more inexpensive.
However, if the batter is too thick, the bowls would not be crispy, thus it must be precisely balanced. Cones will break if you attempt to make them from a batter that is too thin.
Add a little extra flour if your dough is too thin or thick. Add one more tablespoon of melted butter if it becomes too thick. The texture should also resemble thick muffin batter.
FAQs
Together in the bowl, combine the vanilla butter, brown sugar, egg whites, vanilla extract, and salt. Add as well as whisk until the batter is smooth. Waffle cone makers should be heated as directed by the manufacturer. Fill the waffle maker with batter, and afterward cook the waffles as directed.
Add three generous scoops of ice cream on a plate using an ice cream scoop. Return the gallon to the freezer after putting the plate there. 9 waffle cones should be placed in the food processor’s bowl. Pulse the cones until they are largely crumbs with a few larger chunks scattered everywhere. Melted butter should be added in small batches at first.
Egg whites, a frequent byproduct of ice cream production, help make the waffles airy as well as crisp. The waffles are kept malleable while warm by a mixture of three distinct sugars brown, white, as well as honey.
However, they become deliciously crisp as well as flavorful when they cool. For firm as well as sturdy ice cream cones, bread flour promotes the production of gluten.