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In this video tutorial we show you how to make 3 different types of homemade ice cream cone. The waffle cone, the chocolate chip cookie cone and the fruity pebbles ice cream cone.
Waffle Cone
Makes 6-8 cones
Ingredients:
• 2 eggs
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup flour
• 1 teaspoon vanilla extract
• Waffle cone make (get it here: http://amzn.to/1KffBCp)
Procedure:
1. In the bowl of a stand mixer, fitted with the whisk attachment, whisk together eggs, sugar and salt until light yellow in colour.
2. Turn speed to low and mix in vegetable oil.
3. Add flour, and stir until no clumps remain.
4. Finally, add the vanilla and stir until incorporated.
5. Place 3-4 tablespoons of batter onto a heated waffle cone iron. Set colour level, and keep lid closed for one minute. Check after one minute and remove if cooked/desired colour.
6. Once cooked, place on a piece of parchment paper, and quickly roll waffle cone around a cone mold.
7. Allow to set before removing mold and parchment paper.
8. Repeat steps as needed.
9. These are best consumed within 2-3 days and should be kept in an airtight container.
Chocolate Chip Cookie Cone
Makes one cone
Ingredients:
• 1/2 cup chocolate chip cookie dough
Procedure:
1. Preheat oven to 350F.
2. Place cookie dough on parchment lined surface and roll out thinly into a circle shape.
3. Place into oven for 15-18 minutes or until golden brown.
4. Remove pan from oven, and cover cookie with an additional piece of parchment paper. Roll out thinly once more.
5. Place cone mold at one end of the cookie, and carefully wrap the cookie and parchment paper around the mold. Set aside to cool.
6. These are best consumed within 2-3 days and should be kept in an airtight container.
Fruity Pebbles Ice Cream Cone
Makes one cone
Ingredients:
• 2 cups fruity pebbles (or other cereal)
• 1- 1 1/4 cups mini marshmallows
Procedure:
1. Melt marshmallows in the microwave, in 30 second intervals, stirring after each. Repeat until marshmallows are smooth.
2. Add cereal in to the marshmallow mixture, and stir to coat the cereal completely.
3. Coat cone mold and hands in vegetable shortening as this will help prevent sticking. Cover mold with cereal and press together to form cone shape. Allow to harden and cool.
4. Repeat for additional cones.
5. These are best consumed within 2-3 days and should be kept in an airtight container.
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