Time 10m Number Of Ingredients 10 Steps:
Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth. Place a nonstick skillet, cast iron pan or frying pan on low heat. Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches. Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes. Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet) Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream. Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens. These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.
Time 1h20m 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.
Yield 30 Number Of Ingredients 4 Steps:
Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.). Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.
Time 38m Yield 24 serving(s) Number Of Ingredients 4 Steps:
Heat oven to 400°F. Prepare batter for cupcakes per instructions on the box. Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top. Place the cones on a baking sheet and bake for 15 to 18 minutes. Cool and frost, then decorate with sprinkles as desired.
Time 40m Yield 6 cones Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Melt the butter and cool it. In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth. Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook’s Note: You’re likely to get 2 rounds on one standard baking sheet. Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they’ll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don’t worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter. Place in cone holder of some sort to cool. Glasses work well. Serve up with one or two scoops of your favorite ice cream.
Yield Makes six 6-inch cones Number Of Ingredients 6 Steps:
Melt the butter and allow to cool. Beat egg whites until soft peaks appear. Add 1 tablespoon confectioners’ sugar and the salt, and whip until stiff. With a wooden spoon, gently fold in remaining sugar and the vanilla. Gradually fold in flour and cooled butter until incorporated. Heat the iron and rub with a lightly oiled piece of paper towel, then place 1 1/2 tablespoons of batter on it and close the cover. When steam subsides, check to see if wafer is golden brown. Remove it gently with a thin spatula; then, moving quickly, roll the wafer around a paper cone. It will cool and harden almost immediately. Store in an airtight container.
Time 40m Yield 8 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.
Yield 6 servings Number Of Ingredients 6 Steps:
In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes. In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby. Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes. Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set. Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones. Set the cones on a baking sheet and freeze again for 30 minutes, or until solid. Using the remaining melted chocolate, dip the cones, turning to coat the ice cream. While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat. Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams Enjoy!
Time 18m Yield 12 cones Number Of Ingredients 5 Steps:
Heat the oven to 400° F (350° F if you’re using a dark-coated baking sheet). In a medium-size bowl, beat the sugar and egg whites with an electric mixer for 30 seconds. Mix in the flour until smooth, then add the vanilla extract and melted butter. For each cone, scoop 2 1/2 tablespoons of batter onto the baking sheet, spreading the batter into thin 6-inch circles (use a measuring spoon for accuracy). Bake for 7 or 8 minutes or until golden, then remove the sheet from the oven. Working quickly, form each cookie into a cone (a parent’s job), pinching the tip to seal it tightly. Allow the cones to cool seam side down on a rack. Tip: If a cookie begins to cool and is difficult to shape, return it to the oven briefly to soften it. No-drip Tip: The next time you serve ice cream in cones, place a mini marshmallow in the tip of each cone before scooping on the ice cream. The added treats will help prevent melted ice cream from leaking out the bottoms of the cones.
Yield Makes 12 cones Number Of Ingredients 6 Steps:
Heat a krumkake iron. In a medium bowl, beat egg whites until they resemble soft peaks. Add salt, 1 tablespoon confectioners’ sugar, and vanilla. Continue to beat until stiff peaks form. Fold in remaining confectioners’ sugar. When fully incorporated, fold in the flour and butter. Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden brown). Immediately remove, and roll around a cornet mold. Let cool for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
Time 45m Yield Makes 10 Number Of Ingredients 11 Steps:
Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright. Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom. Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool. To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.
Time 20m Yield 8 servings. Number Of Ingredients 8 Steps:
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside., Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths., Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen.
