ICE CREAM CONES | ALLRECIPES
Making your own ice cream cones makes sense, especially if you make your own ice cream and have extra egg whites. You will need a silicone mat to bake these on.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes Ice Cream
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 8 -10 cones
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with a silicone baking mat.
- Fold aluminum foil in half and bunch it up to form a solid cone shape with a pointy end and a wider end about the size of an ice cream cone. This will be used to shape the cones when they come out of the oven.
- Whisk egg whites and sugar together in a mixing bowl until mixture is smooth and shiny, about 2 minutes. Add flour, milk, melted butter, water, vanilla, and salt. Whisk together until thoroughly combined.
- Ladle about 1 to 2 tablespoons batter on 1 side of silicone mat on prepared baking sheet. Gently swirl the batter with the back of the ladle outwards to create a fairly thin flat circle 5 or 6 inches in diameter. If necessary, you can use a pastry brush to even the thickness. If batter seems too thin, add a bit more flour. If too thick, more water. Bake in batches, 2 per batch.
- Bake in preheated oven until edges are browned around the outside few inches, about 8 minutes.
- Gently loosen one of the circles. While still hot, place the aluminum foil cone mold on one end and roll the circle into a cone shape, pressing together the pointed bottom to seal it. Place on a cooking rack seam side down. You may need to put the pan back in the oven for a minute to heat the second circle; they need to be hot to wrap around the mold. Repeat for the remaining cones.
Nutrition Facts : Calories 106.7 calories, CarbohydrateContent 18.5 g, CholesterolContent 7.6 mg, FatContent 3 g, FiberContent 0.2 g, ProteinContent 1.7 g, SaturatedFatContent 1.8 g, SodiumContent 64.5 mg, SugarContent 12.6 g
ICE CREAM CONE CAKES RECIPE - BETTYCROCKER.COM
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250 , CarbohydrateContent 37 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cone Cake, SodiumContent 210 mg, SugarContent 24 g, TransFatContent 1 1/2 g
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