Ice Cream Cone

We believe that the journey is the destination, and that your ice cream holder is also an opportunity to snack, so we always opt for a cone over a bowl. This quick and simple ice cream cone is part cookie and part crisp, with loads of opportunities to personalize to your liking. Our go-to moves are drizzling chocolate on the outside for an extra flourish and hiding a peek-a-boo of marshmallow into the tip to soak up all the ice cream goodness.

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Ice Cream Cone

Ice Cream Cone


Heat oven to 300°F.


Whisk together the egg white, sugar, milk, butter and vanilla into a bowl until well combined. Whisk in flour and salt, mixing until batter is smooth.


Spray a baking sheet and spread 1 ½ tablespoons batter and with a small spatula into a thin, even layer, roughly 6 inches round. ½” apart. Bake rounds for 10-12 minutes until golden brown.


While still very warm, lift each disc and QUICKLY roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone, holding seam side down for 1 to 2 minutes or until the cone cools and hardens. Pop baking sheet back into oven to warm up rounds that have cooled in order to make the cone molding process easier.


Option: dip cones tops in chocolate and cover in nuts or sprinkles, let cool in a glass until the chocolate hardens. Fill bottom of cones with mini marshmallows to keep ice cream from melting into your lap!

NOTE: Cones are best eaten the day they are made. If you have any left over store in an airtight container at room temp for up to 2 days.


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