Homemade Ice Cream Waffle Cones (Vanilla and Chocolate)

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.

Course Dessert

Cuisine American, Canadian

Prep Time 20

Cook Time 4

Resting Time 15

Total Time 39

Servings

Calories 43kcal

Author Michelle

Equipment

1 pizzelle iron
1 pair rubber gloves
1 small offset spaula
1 cone mold

Ingredients

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

Instructions

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.

Nutrition