These Homemade Ice Cream Waffle Cones are easy to make using a pizzelle iron. Thin, crisp, crunchy cookies are molded into a cone shape that is perfect for holding those scoops of ice cream.
Why you'll love this recipe
There's nothing like the smell of freshly made, warm vanilla-scented waffle cones.
Making your own homemade ice cream cones is easy as long as you have a pizzelle iron/waffle cone maker.
These homemade waffle cones remain crisp and crunchy with the addition of tapioca starch.
What is a pizzelle?
A pizzelle is an Italian thin, sweet, crisp wafer cookie stamped with an intricate design.
Typically, pizzelle cookies are eaten during the holidays such as Easter and Christmas.
You can enjoy pizzelle cookies as straight up cookies, sandwiched with Gianduja (Italian Chocolate Hazelnut Spread), or formed into cannoli shells.
However, they're also great as thin waffle cones for ice cream.
Special equipment you'll need
- pizzelle iron/waffle maker: I used one with a 5" diameter
- cone mold/cone roller: for shaping the wafer cookie into a cone shape
- rubber gloves: for protecting your hands from the heat while shaping the cones
- offset spatula: for spreading the cookie batter on the pizzelle iron
Ingredients you'll need
- rice flour: is different than glutinous rice flour; adds lightness to the batter
- all-purpose flour: regular flour will work here
- tapioca starch: keeps the cones crisp and crunchy; used commonly in Tapioca Pearls (Boba) for Bubble Tea
- cocoa powder: for chocolate variation
- large egg
- granulated sugar: adds sweetness to the cone
- coconut milk: slightly warm or at room temperature; you can use any milk you like
- vanilla extract: adds flavour to the cone
For chocolate variation:
- cocoa powder: sifted
How to make it
In a bowl, sift together rice flour, all-purpose flour, tapioca starch and cocoa powder (if using).
In a separate bowl, whisk together the egg and sugar until thick and fluffy.
To the egg mixture, add in the coconut milk, water and vanilla extract and stir well.
Add the flour mixture to the egg mixture and whisk until combined.
Let the mixture rest for 15-20 minutes (Step 1 below).
Preheat the pizzelle maker/waffle iron.
Using a measuring spoon, pour 2 tablespoons of batter onto each "well" of the pizzelle iron.
Spread the batter quickly with a small offset spatula to cover the entire "well." (Step 2 below)
Close the lid and cook over medium heat for 3 minutes and 15 seconds (use a timer) or until golden brown.
Wear rubber gloves (or heat-proof gloves) and work quickly, shaping the cookies using the cone mold directly on the pizzelle iron (Step 3 and 4 below).
Let the cookies set (Step 5 below) and cool on a wire rack before removing the cone mold (Step 6 below).
Repeat with the remainder.
Store the cones in an airtight container at room temperature.
How to enjoy
There's nothing like a freshly made waffle cone.
Enjoy the waffle cones on their own (they're great as a crunchy wafer cookie) or of course, with a scoop or two of your favourite ice cream.
How to store
Store these Homemade Ice Cream Waffle Cones in a dry airtight container at room temperature for up to 1 month.
If the cones are no longer crisp, lightly bake them in a 200F oven for 5-10 minutes until crisp once again.
Expert tips & tricks
It's important to work quickly before the cookie cools and sets its shape.
Working with the heat of the iron will keep the pizzelle cookie warm and pliable.
If there's a gap at the tip of the cone, use a little melted chocolate to seal it from the inside.
For a fun spin, dip/decorate the cone in melted chocolate and confetti sprinkles.
Turn the waffle cones into waffle bowls by placing the pizzelle cookie in a small bowl and let cool before removing.
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Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Homemade Ice Cream Waffle Cones (Vanilla and Chocolate)
- 1 pizzelle iron
- 1 pair rubber gloves
- 1 small offset spaula
- 1 cone mold
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
For key visual step-by-step instructions, refer to body of the blog post.
- 30 g rice flour
- 16 g all-purpose flour
- 10 g tapioca starch
- 3 g cocoa powder for chocolate variation
- 1 (54g) large egg
- 30 g granulated sugar
- 50 ml coconut milk at room temperature or slightly warmed
- 60 ml water
- ½ teaspoon vanilla extract
- In a bowl, sift together rice flour, all-purpose flour, tapioca starch and cocoa powder (if using).
- In a separate bowl, whisk together the egg and sugar until thick and fluffy.
- To the egg mixture, add in the coconut milk, water and vanilla extract and stir well.
- Add the flour mixture to the egg mixture and whisk until combined.
- Let the mixture rest for 15-20 minutes.
- Preheat the pizzelle maker/waffle iron.
- Using a measuring spoon, pour 2 tablespoon of batter onto each "well" of the pizzelle iron.
- Spread the batter quickly with a small offset spatula to cover the entire "well."
- Close the lid and cook for 3 minutes and 15 seconds (use a timer).
- Wear rubber gloves (or heat-proof gloves) and work quickly, shaping the cookies using the cone mold directly on the pizzelle iron.
- Let the cookies set and cool on a wire rack before removing the cone mold.
- Repeat with the remainder.
- Store the cooled cones in an airtight container at room temperature.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.