GLASS ICE CREAM CONES RECIPES
HOMEMADE ICE CREAM CONES RECIPE | ALLRECIPES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 cones
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, CarbohydrateContent 16.9 g, CholesterolContent 62.2 mg, FatContent 12.3 g, FiberContent 0.1 g, ProteinContent 2.4 g, SaturatedFatContent 4.9 g, SodiumContent 97.2 mg, SugarContent 12.9 g
HOMEMADE ICE CREAM CONES RECIPE | ALLRECIPES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 cones
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, CarbohydrateContent 16.9 g, CholesterolContent 62.2 mg, FatContent 12.3 g, FiberContent 0.1 g, ProteinContent 2.4 g, SaturatedFatContent 4.9 g, SodiumContent 97.2 mg, SugarContent 12.9 g
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