A sugar cone is made by creating a thin batter that is then cooked in a waffle cone maker or stroopwafel maker and then rolled around a cone shaped roller to form the iconic shape. The main difference between a waffle cone and a sugar cone is the use of brown sugar to create a darker and crisper product. A sugar cone is different from a cake cone because it has a pointed tip and sweeter flavor, rather than a flat bottom with a more neutral flavor. These types of ice cream cones are also called cake cups because cake cones are made with ingredients with a flavor similar to cake batter.
Some culinary historians believe that the ice cream cone was invented by mistake out of necessity. At the St. Louis World's Fair a vendor was selling a crisp, waffle-like pastry in a booth right next to an ice cream vendor. The ice cream was so popular that the vendor ran out of dishes. In a moment of genius, the vendor quickly rolled one of his wafer-like waffles in the shape of a cone, allowed it to cool, then gave it to the ice cream vendor. The customers were pleased and thus the ice cream cone was invented.
“I used a pizzelle maker, and the cones came out great! It took a few tries to roll the cones tight enough to keep a hole from forming at the bottom. They lost some crispness after sitting for a few hours so they’re best eaten ASAP.” —Danielle Centoni
A Note From Our Recipe Tester
Ingredients
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2/3 cup all-purpose flour
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1/4 teaspoon salt
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1/2 cup dark brown sugar
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2 large eggs
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1/4 cup unsalted butter, melted
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1/4 cup milk
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1 teaspoon pure vanilla extract
Steps to Make It
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Gather the ingredients.
Kristina Vanni
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In a small bowl combine the flour and salt.
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In a medium bowl, whisk together the the brown sugar and eggs.
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Add the flour mixture to the egg-sugar mixture and stir until incorporated.
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Mix in the melted butter, milk, and vanilla.
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Preheat the waffle cone maker or Stroopwafel maker according to the manufacturer’s instructions. Spoon 2 to 3 tablespoons of the batter into the maker and spread evenly over the surface.
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Close the lid and cook for about 1 ½ to 2 minutes.
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Quickly remove the cooked, flat waffle from the maker and roll tightly around a cone roller to shape. Make sure the bottom point is tight. Hold for three minutes to set the shape.
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Place the formed cones on a wire rack to cool. Repeat with the remaining batter.
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Recipe Variation
Homemade ice cream cones can be made using a cone maker, a stroopwafel maker, or even a pizzelle maker. The size of the cone will vary depending on the size of the maker used.
Recipe Tips
Be careful when removing the pressed waffle from the maker as it will be very hot. Wooden toast tongs work well to pick up the hot waffle. Be sure to roll it tightly around the cone shaper and allow it to cool and set in the form before removing. This will help the cones hold their shape.
Storage
Homemade ice cream cones can be stored at room temperature until they are ready to be filled and enjoyed. Be aware that humidity and moisture will cause the cones to soften, so don't wrap or store until completely cool and crisp. The cones can be stored in the freezer for up to 3 months.
How do you make sugar cones from scratch?
To make sugar cones from scratch you will need flour, salt, eggs, dark brown sugar, butter, milk, vanilla extract, a cone maker, and a cone form.
Do sugar cones have eggs?
Sugar cones are made with eggs.
How do you store sugar cones?
Sugar cones can be stored at room temperature for up to 3 days once they have been formed and completely cooled. They can be stored in the freezer for up to 3 months.
Why do ice cream cones have squares at the bottom?
Cake ice cream cones have squares at the bottom to give the bottom of the cone additional strength to hold the weight of the ice cream and to keep it from falling apart.
How long do sugar cones last?
Sugar cones last about 3 days at room temperature or up to 3 months in the freezer.
