Best Waffle Cones Or Bowls Recipes

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WAFFLE-CONE BOWLS



Waffle-Cone Bowls image

Just the thing to take your sundaes to the next level! You will need a waffle-cone iron (we used this one by Chef'sChoice).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Yield Makes 8

Number Of Ingredients 9

2/3 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
5 tablespoons melted unsalted butter
3 tablespoons milk
1/2 teaspoon pure vanilla extract
3/4 cup plus 1 tablespoon granulated sugar
3 large egg whites
Vegetable-oil cooking spray, for waffle-cone iron

Steps:

  • Whisk together flour, salt, and cinnamon. Whisk in butter, milk, and vanilla. Whisk in 3/4 cup sugar. Beat egg whites with an electric mixer on high speed until foamy. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Fold egg whites into flour mixture.
  • Heat waffle-cone iron to medium; coat with cooking spray. Spoon about 1/4 cup batter onto iron. Using a small spatula, spread batter slightly. Close lid and cook 1 minute before lifting the lid to check for doneness. Continue cooking until desired color is reached, about 1 to 1 1/2 minutes more on medium heat.
  • Remove waffle from iron and press into a small bowl to shape. Let stand until cool. Repeat with remaining batter. Waffle-cone bowls can be made up to 1 week ahead and stored in an airtight container at room temperature.

WAFFLE CONE RECIPE



Waffle Cone Recipe image

These golden-brown ice cream cones are sturdy enough to support your favorite scoops, yet delicate and crisp thanks to a blend of brown sugar and honey.

Provided by Stella Parks

Categories     Dessert     Cookies     Pastry

Time 45m

Yield 8

Number Of Ingredients 11

3 ounces egg whites (about 1/3 cup plus 1 tablespoon; 85g)
1 3/4 ounces white sugar (about 1/4 cup; 50g)
1 1/4 ounces brown sugar (about 3 tablespoons; 35g)
1 ounce honey (2 shy tablespoons; 28g)
1 ounce roasted hazelnut oil, see note (about 2 heaping tablespoons; 28g)
1/4 ounce water (about 1 1/2 teaspoons; 7g)
1/4 ounce rum, vanilla, or additional water (about 1 1/2 teaspoons; 7g)
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon baking soda
3 ounces bread flour, sifted (about 2/3 cup, spooned; 85g)
Neutral cooking spray, such as Pam Original, for greasing the iron

Steps:

  • At least 30 minutes in advance, plug in the waffle maker and preheat to 300°F (150°C); on machines that lack specific settings, start with the medium setting and adjust as needed along the way. If a machine does not allow for temperature control, the ideal time for a given amount of batter will need to be determined individually.
  • Sift in bread flour, and whisk until very well combined. With a flexible spatula, scrape and fold the batter several times to ensure perfect uniformity, paying particular care to the batter splashed up the sides. Rushing this step can produce waffle cones with an uneven texture. Let the batter stand 10 minutes before proceeding to the next step; if not briefly rested, the dough may be too thin, lacy, and brittle.
  • As soon as the waffle cones or bowls have cooled to room temperature, immediately transfer to an airtight container. The waffle cones and bowls are extremely susceptible to the effects of humidity, and can begin softening in as little as 15 minutes if left in the open. Likewise, if stored in a container while warm, the waffle cones and bowls may steam themselves and soften. But if properly cooked and well protected from air, the cones and bowls will keep for a week or more at cool room temperature. Small sandwich-sized zip-top bags are ideal for protecting and storing individual cones or bowls.

Nutrition Facts : Calories 129 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 107 mg, Sugar 14 g, Fat 4 g, ServingSize 1 heaping cup (11 ounces) batter, for about eight 5 1/2-inch waffle cones, UnsaturatedFat 0 g

WAFFLE CONES



Waffle Cones image

These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!

Provided by Sasha Harlow

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 23m

Yield 12

Number Of Ingredients 7

1 vanilla bean, split
1 cup butter
1 cup packed dark brown sugar
1 cup egg whites
1 tablespoon vanilla extract
1 teaspoon salt
1 ¼ cups all-purpose flour

Steps:

  • Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
  • Preheat a waffle cone maker according to manufacturer's instructions.
  • Pour batter into the preheated waffle maker and cook according to instructions.
  • Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g

WAFFLE CONES OR BOWLS



Waffle Cones or Bowls image

This is my basic recipe to make waffle cones. I make these and roll into shape for ice cream cones, or place over the back of custard cups to make small bowls. I also make them and cut with a pizza cutter and make squares, which can be used for ice cream sandwiches, or also in baking squares or cakes, as the crunchy layers in between. You need a cone waffle maker or use a pizzelle machine to make the cones. I do have both machines and do prefer the waffle cone maker for this project.

Provided by andypandy

Categories     Frozen Desserts

Time 25m

Yield 10 serving(s)

Number Of Ingredients 6

3 large eggs
3/4 cup granulated sugar
1/2 cup butter, melted and cooled
2 tablespoons pure vanilla extract
1 teaspoon baking powder
1 cup all-purpose flour

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.

Nutrition Facts : Calories 214.1, Fat 10.8, SaturatedFat 6.3, Cholesterol 80.2, Sodium 139.3, Carbohydrate 25.1, Fiber 0.3, Sugar 15.4, Protein 3.3

ICE CREAM BOWLS



Ice Cream Bowls image

Once you sample these homemade ice cream waffle bowls from our Test Kitchen, you'll want to serve them time and time again! You can either prepare them with pretty designs in a special pizzelle cookie maker or without designs in the oven. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 6

3 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder

Steps:

  • In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.

Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE WAFFLE CONES OR BOWLS



Chocolate Waffle Cones or Bowls image

This is a basic chocolate waffle cone used for ice cream. While warm form into cones, or place over the back of small custard cups for bowls, or trim up with a pizza cutter into squares for ice cream sandwiches. You do need a waffle cone maker machine or a pizzelle iron to make these cones. I have both machines and prefer to use my waffle cone maker machine.

Provided by andypandy

Categories     Frozen Desserts

Time 40m

Yield 10 cones

Number Of Ingredients 7

3 eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 tablespoons pure vanilla extract
1 cup all-purpose flour
2 tablespoons sifted cocoa powder
1 teaspoon baking powder

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.

Nutrition Facts : Calories 216.6, Fat 10.9, SaturatedFat 6.4, Cholesterol 80.2, Sodium 59.7, Carbohydrate 25.7, Fiber 0.7, Sugar 15.4, Protein 3.5

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