Ice Cream Cone Recipe

I said I had a recipe, I didn’t say it was my own. This one is from the king of ice cream, pastry chef David Lebovitz. His book The Perfect Scoop became an instant classic when it was published four years ago. Aside from all the luscious, easy-to-prepare ice cream recipes, there are naturally several for vessels. This is one of them.

2 large egg whites
3 ounces (scant half cup) sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3.25 ounces (2/3 cup) flour
1 ounce (2 tablespoons melted butter)

Preheat your oven to 350. In a small bowl stir together the egg whites, sugar and vanilla. Add the salt and half the flour, stir, then stir in the melted butter. Beat in the remaining flour until the batter is smooth.

Line a baking sheet with parchment paper. Spoon three two-tablespoon quantities of batter onto the sheet, spaced well apart and using an offset spatula spread it into 6″ circles. Bake the batter for 10 minutes. Check to make sure they’re not getting too browned, and bake up to five minutes more until they’re a deep golden brown.

When the cones are done, slip the spatula under them and immediately wrap them around ice cream cone molds. Press firmly to seal the sides and pinch the bottom closed. Set cones in glasses or a cone holder to cool completely. Repeat with the remaining batter. Makes six cones.

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17 Responses to Ice Cream Cone Recipe

  1. Eva says:

    Hi Joe,
    Could you use this recipe in a waffle cone maker?

  2. Ellen Evans says:

    I just made my first batch! They were easy and had a nice crunch-I may try lemon extract in the next batch to compliment my Meyer’s Lemon Ice cream! Thanks so much~Ellen

  3. Chana says:

    Hmph.

    And what, exactly, is the point (heh-heh) of an ice cream cone if one does not have ice cream to put in it?

    • joepastry says:

      Hurmph indeed! There are recipes for both ice cream and sorbet on the site, you know! ;)

  4. KosherCorvid says:

    It sounds so easy! I usually just make big lemon tuiles and shape them in muffin tins, but that only works for those ice cream flavors (like blueberry or ginger) that play nice with lemon. And they melt if you don’t inhale them fast enough. So this weekend I’ll try real cones!

  5. yitzbaker says:

    would i be able to freeze my leftover batter?

  6. hilary says:

    hi Joe,

    Do you know if you can make these in advance?? I made homemade sweet corn gelato for a happy hour tomorrow, and want to make my own cones too…but tight schedule after work. I’d love to make them tonight and serve tomorrow!

    • joepastry says:

      If you can store them away from humidity in an airtight container, then yes, you can. They’re basically tuiles, which means they’re quite sugary. Sugar attracts moisture from the air and that can make a cone go limp. I’ve generally had good luck making these ahead of time, but just beware he moisture!

      - Joe

  7. Scrumptious says:

    Hi Joe. As I don’t have a special cone mould and don’t really want to buy one for the first batch, is there another option? I was thinking of fashioning one out of foil or using a rolling pin and pinching the ends together. Do you think this would work? Worth a try? If you have any experience, I would welcome your view. Thank you.

    • joepastry says:

      Hey Scrumptious!

      I’ve dropped the finished cones into small glasses (pointy end down) to help them keep their shapes, then pinched the top edges closed with paper clips. In short, I’m behind any solution that works! ;)

      Let me know how it goes, since others will be interested!

      - Joe

  8. owen says:

    Wondering how this recipe might work as an edible hot beverage vessel, with a chocolate shell interior…

  9. Tutu says:

    The worst thing that I have ever made in my life. Waste of time .

  10. joepastry says:

    Hi Wayne!

    If the margarine performs roughly the same as butter when you heat it you shouldn’t have any problems. It’ll probably add some nice flavor as well. Let me know how they turn out!

    - Joe

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