Crispy Homemade Waffle Cones 🍦
These homemade waffle cones are crispy, golden, and honestly better than anything you'll find at the store. They come together with just a handful of pantry staples and make any ice cream night feel like a trip to the cutest little ice cream shop.
⏱ RECIPE AT A GLANCE
Prep: 5 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 10 cones
🛒 INGREDIENTS
☑️ 2/3 cup all-purpose flour
☑️ 1/4 teaspoon kosher salt
☑️ 2 eggs
☑️ 1/4 cup granulated sugar
☑️ 1/4 cup light brown sugar
☑️ 1/4 cup unsalted butter, melted
☑️ 1/4 cup milk
☑️ 2 teaspoons vanilla extract
☑️ Chocolate chips (optional, to plug bottom of cone)
👩🍳 INSTRUCTIONS
1. Preheat your waffle cone maker according to the manufacturer's instructions.
2. Make the batter: whisk eggs and sugar together until well combined. Add flour and salt and stir. Add melted butter, milk, and vanilla and stir until combined. Let the batter rest for 10 minutes (add 1-2 extra tablespoons of milk if it feels too thick).
3. Cook the cones: lightly grease the waffle cone maker before the first use. Spoon about 3 tablespoons (a scant 1/4 cup) of batter onto the maker and gently spread it into a small circle. Close the lid and cook about 2 minutes until golden, lifting the lid to check for doneness.
4. Shape the cones: immediately remove the waffle from the maker and quickly shape it around the cone roller, using a paper towel to help since it will be hot. Hold it around the cone for a few seconds to set the shape.
5. Add chocolate chips, if using, to the bottom of the cone while it's still warm—they act like a plug so ice cream won't drip through.
6. Place the cone in a waffle cone holder or on a cooling rack to rest, then repeat with the remaining batter. Makes about 10 cones.
💡 RECIPE TIPS
Store cooled cones in an airtight container in a cool, dry place for up to 5 days.
To freeze, wrap each cone individually in plastic wrap and freeze up to 3 months—thaw at room temperature for 15-20 minutes, then re-crisp in a 300°F oven for 5 minutes.
Want waffle cone bowls instead? Press the hot waffle into a deep bowl instead of around the cone roller and let it set in that shape.
SAVE this recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch—link in bio.
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Making homemade waffle cones can truly transform your ice cream experience into a delightful treat that feels homemade and special. From my own kitchen experiments, I've found that resting the waffle batter for at least 10 minutes before cooking helps develop the right texture—crispy but still flexible enough to shape immediately when hot. If your batter feels too thick, don't hesitate to add a tablespoon or two of milk; this small adjustment can make all the difference. When shaping the cones, using a folded paper towel to hold the hot waffle while wrapping around the cone mold is a handy tip to avoid burning your fingers. For added flair and practicality, melting a few chocolate chips at the bottom of the cone works wonderfully as a seal to prevent ice cream from leaking out, which is an absolute game-changer for mess-free enjoyment. Storing your homemade waffle cones properly is also crucial. I recommend placing them in an airtight container at room temperature, but if you intend to keep them longer, freezing is a great option. Before serving, just warm them slightly in a 300°F oven for about five minutes to bring back that irresistible crispiness. An idea I love to try with leftover batter is turning waffle cones into bowls by pressing the hot waffle into a deep bowl until it sets. These make perfect vessels for elaborate ice cream sundaes or fruit salads and add a fun, creative touch. Incorporating homemade waffle cones into your dessert routine not only elevates the presentation but also enhances the flavors, as fresh cones have a richer buttery taste compared to store-bought versions. Whether it's a casual ice cream night or a special dessert for guests, these waffle cones add a cozy, personal touch that everyone will appreciate.