Homemade Waffle Cone Bowls
Schedule an ice cream night and make your own homemade waffle cone bowls! Simple pantry and fridge ingredients combined and cooked quickly on a waffle cone maker. Serve with scoops of your favorite ice cream!
Ingredients
- 2/3 cup unbleached all-purpose flour
- 1/8 teaspoon sea salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 splash pure vanilla extract
- 6 tablespoons whole milk
- 1/4 cup salted butter, melted
Instructions
- In a medium bowl, whisk together the flour and salt and set aside.
- In a smaller bowl, whisk the eggs and sugar together until the sugar has dissolved and the eggs are well beaten and a pale yellow in color.
- Add the eggs along with the vanilla extract and milk to the flour/salt mixture. Use a rubber spatula to combine but not fully mixed. Pour in the melted (and cooled) butter and finishing mixing until combined.
- Preheat your waffle cone maker. Follow packaging instructions for cooking and wether to spray or not.
- Pour 1/4 cup of the waffle batter into the middle of waffle maker. Close the lid and cook for a minute or two (depending on the manufacturers instructions). NOTE: In order for my waffles to get thin enough. I have to press on the top using a kitchen towel so I don't burn myself.
- Gently press the warm waffles into a small bowl and let cool. Alternatively, use a cone mold to shape the warm waffles into ice cream cones IF MAKING CONES: You will need to hold the waffle cones in place until they've cooled for a bit, so they don't unravel.
- Remove waffle bowls (or cones) to a parchment paper lined, rimmed baking sheet. Cool completely before serving.
Nutrition
Serving: 1cone/bowl | Calories: 160kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 108mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Calcium: 22mg | Iron: 1mg