Best Waffle Cone Bowls Recipes

CHOCOLATE ICE CREAM CONES

Steps:

• In a large bowl, whisk together the brown sugar, granulated sugar, salt, eggs, milk, melted butter and vanilla.
• Whisk in the flour and cocoa until combined. The batter will look like pancake batter.
• Set aside the batter for 30 minutes or refrigerate overnight. Return the batter to room temperature before making the cookies.
• If you have a pizelle cookie/waffle cone iron, preheat that. If you don't have a cookie iron, line 2 baking sheets with parchment paper or a silicone baking. mat and preheat the oven to 350°F.
• Use about 2 tablespoons of batter for each cone or adjust the amount of batter according to the instructions for your cookie iron. Scoop the batter into the center of the cookie iron and immediately spread to cover the surface. Close and bake until set. Remove the cookie from the iron and set it on a work surface. Pour another cookie and while that bakes, wrap the first cookie into a cone shape. Continue working with two cookies at a time. While one is baking, form the other into a cone. As the cones cool continue tweaking the shape until they are set.
• If baking the cones in the oven, work with 2 cookies at a time on each baking sheet. For each cookie, spread two tablespoons batter to a 5"-6" circle. Bake one sheet of cookies until set, about 10 minutes. While the first set of cookies is baking, spread the cookies onto the other sheet. Remove the first sheet from the oven and put in the second sheet. While the second sheet is baking, form the cones from the first sheet. Continue working with the sets of cookies until all the batter is used up. (see note)
• Cool completely. Store at room temperature in a tightly covered container.

WAFFLE CONES OR BOWLS

Steps:

• Beat the eggs, adding in the sugar gradually, beating until smooth. Add the cooled melted butter and the vanilla.
• Stir in the baking powder and flour, and blend making a sticky , drop by spoon batter.
• Drop heaping tablespoon onto heated machine maker and close lid and bake. These will only take 30 to 40 seconds to bake each one. Just bake until your desired golden is reached.
• While still warm and before putting on the next one -- either roll into cone shape, place over the back of bowls and press down slightly to shape, or trim with a sharp knife or pizza cutter and make squares. This has to be done quickly as they will crisp up fast.
• After the first one I taste test for the flavour and crispness, then I know if I have to bake longer or not so long.
• Keep in a tight fitting tin. They stay crisp well.

CHOCOLATE WAFFLE CONES OR BOWLS

Steps:

• Beat eggs add in the sugar gradually, beating well until smooth.
• Add the melted cooled butter and vanilla.
• Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter.
• Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
• Remove and form into cones or bowls, or trim for squares.
• Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
• for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
• for squares I trim with a pizza cutter and use for bars. You can also brush with melted chocolate and let harden before storing away.
• I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch. Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake. You have to try that too.

WAFFLE CONES

Steps:

• Whisk the eggs, heavy cream and vanilla extract in a bowl until well combined, about 1 minute. In another bowl, sift the flour, sugar and salt. Stir the dry ingredients into the cream mixture until the batter is smooth.
• Heat up a waffle iron and spray it with cooking spray. Pour 1/4 cup of the batter towards the back of the iron and close the lid. Bake until golden brown, 3 1/2 minutes, depending on waffle cone maker.
• Open the iron and carefully remove the browned batter with a small offset spatula. Mold as desired. After a few minutes, the waffle cup/cone will take its shape. Allow to cool completely.