Enter the waffle cone maker

I’m madly in love with my waffle maker. That’s correct. I’m confessing my affection for a waffle cone maker. We received a ChefsChoice Waffle Cone Express (affiliate link) as a wedding present, and I hadn’t used it till recently.

It’s not always ice cream season for me, but summer is when it’s socially acceptable to consume massive quantities of it.

And to do so, I need a wonderful vessel since bowls aren’t cutting it for me. Why use something designed expressly to hold food to keep my food? Psssssh. I’d like to be able to consume said vessel.

If I’m being honest, the only way I want to consume ice cream that isn’t directly from the pint container is in a waffle cone.

Are a waffle cone maker and waffle iron the same thing?

Waffle cone makers are not the same as waffle irons if you are unfamiliar with them. Thus, if you have a waffle iron and attempt to prepare this recipe, it will be horrible.

• Deep grids on waffle irons are designed for large, fluffy Belgian waffles.
• Waffle cone makers feature a very thin grid because we want them to fold quickly into a cone and be just thick enough to accommodate our wonderful, fantastic ice cream.

If you attempt to wrap a Belgian waffle into a cone, you’ll get something that’s absolutely dreadful. But transforming Belgian waffles into a massive ice cream sandwich? I’m all in.

How to use a waffle cone maker

It will come with instructions and an explanation of the different options, but finding the optimum settings for you will need some trial and error. For my machine, 2-3 minutes on setting 3 is sufficient.

It also comes with a cone shape that enables wrapping the thin waffle easier.

The magical waffle cone flavor

Let’s chat about the flavor of these waffle cones while we’re on the subject of taste. Have you ever visited a Jenis Ice Cream shop? I’ve always liked the flavor of their cones since it reminds me of sugar cookies.

Fortunately for us, Jeni shared her buttercrisp waffle cone recipe a while ago (it has since been deleted from their site), so I changed it a bit to my pleasure, notably using vanilla bean paste (aff link) and adding ground cinnamon.

You could always use vanilla essence instead of cinnamon, but my version of Jeni’s recipe is my personal favorite.

Ingredients for homemade waffle cones

• Egg whites (save the yolks for another recipe, such as a massive chocolate chip cookie!)
• sour cream
• Sugar, granulated
• Cinnamon dust
• Salt
• Vanilla extract (aff link)
• The extract of almonds
• melted unsalted butter
• Flour, all-purpose

How to make waffle cones

I suggest using a dish cloth for this step because:

• The waffle is going to be quite hot.
• You probably don’t want to spill your hot waffle on your bare counter.
• You may use the cloth to move the waffle around the form and protect your finger tips from burning.
• It will gather any crumbs and allow you to conveniently dispose of them. Instead, consume them.

The dish cloth is also essential for the setting procedure. Let the cone to cool with the seam side down until it stays in place.

You must also ensure that the cone’s tip is pinched. If you don’t, you’ll have ice cream dripping all over you. I’m hoping I don’t have to tell you that’s not a good appearance.

You must chill them so that they retain their form, and my preferred method is to carefully set them in these antique ice cream bowls.

You could always use a different kind of glass, or just lay them on their sides. I simply find it easier and more compact on my counter top this way. I just put them within each other and have never had an issue.

I want my waffle cones to be more brown than golden brown since it makes them more crispy rather than chewy, so I cook them for around 2-3 minutes on setting 3 on my waffle cone machine. I also push down on the waffle maker’s handle to flatten it even more.

or more chewy, just bake them for a few minutes shorter than I specify in the recipe directions. If you like yours to be less crisp and

How to shape waffle cones

Just follow the directions above (and on the recipe card) and you’ll be fine (pun intended).

I don’t strive to make them precisely spherical or with absolutely smooth tops. As is customary, I allow them to be totally imperfect since it is less stressful.

Notice the chipped one in the lower right corner of the shot below? I shattered it while shifting things around, and SURPRISE! That still tastes as good as the rest of them.

How to make your own choco tacos

If, like me, you were devastated to learn that Klondike had chosen to halt manufacture of Choco Tacos, take solace in knowing that you can create your own!

Visit this site to learn how to create your own handmade Choco Tacos (and keep your fingers crossed that they will return someday!).

How to make mini ice cream cones

More cones equals more of them! If you lower the amount of batter you put to the waffle iron, you can obtain more cones out of the same quantity of batter. Use 3 tablespoons of batter and you can produce 8-9 cones.

How to make waffle bowls for ice cream

You can use the same materials and technique with the waffle maker; you just need to use a different shape to arrange them.

As you take them from the waffle iron, carefully lay them inside a small bowl (gently folding and pushing the inside to fit) and allow them to cool completely within.

I also suggest drizzling the edges with melted chocolate and even some sprinkles!

Remember to arrange them on a plate or in a dish after you’ve added your ice cream! You don’t want to simply stand there holding the waffle dish by the base since it might lead to disaster.

Plus, since they aren’t as thick as what you’d get at a restaurant like Coldstone Creamery or the like, you could double up on your waffle dish and stack two of them together.

You know what else I love?

My new photographic board from Erickson Surfaces. I needed a bigger board than the two I already had, and I wanted to try out some deeper colors. I purchased their 21 x 34 inch Cookie Sheet in Farmhouse White on the opposite side.

If you’ve seen a similar backdrop in photos from previous postings, it’s because I was using a real cookie sheet. Sadly, I don’t believe anybody produces a 21 x 34 aluminum cookie sheet, so there you have it.

Can you picture using it in an oven? Because I’d want one. Immediately.