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Jeni’s Buttercrisp Waffle Cones

Jeni’s Buttercrisp Waffle Cones

 

We have a bit of a confession to make: When we made these waffle cones in the test kitchen, quite a few of them never even saw ice cream. They were so crisp and crunchy, so full of flavor, we wanted to eat them all by themselves, like an extravagant cookie. The secret is a wee teaspoon of almond extract. It perfectly complements the cone’s vanilla and sugar, adding a kind of warmth and depth of flavor you don’t usually find in an ice cream cone. 

Of course, all of those qualities make these cones fantastic with ice cream. One of the great things about making your own waffles is that you can shape them however you like — a cone, a bowl, or even a fortune cookie. Whatever the shape, they’ll turn a simple scoop of ice cream into a noteworthy dessert. 

Our tip: If you’re making these cones for a party, especially a birthday party, consider making an ice cream board featuring all your favorite toppings and sauces. Need inspiration? Check out our ice cream boards.

 

Yield: 8 medium cones (4 to 6 inches tall and 2 inches across at the top) 

 

Ingredients

 

2 large egg whites

¼ cup heavy cream

½ cup sugar

¼ tsp fine sea salt

1 tsp vanilla extract

1 tsp almond extract

5 Tbsp unsalted butter, melted and cooled slightly

⅔ cup all-purpose flour

 

Special tools: waffle cone or pizzelle iron and cone roller 

 

Directions

 

  1. Turn on the waffle cone iron.

  2. In a medium bowl, combine the egg whites and cream, and whisk to combine. 

  3. Add the sugar, salt, and both extracts, and whisk for about a minute to combine well. Whisk in the melted butter. 

  4. Add the flour, whisking only until the lumps have disappeared and the batter is smooth.

  5. Make the rounds in the waffle cone iron according to the directions for your iron, and then shape them:

    1. To make cones: Pull the baked round off the iron and position the roller across the middle, leaving room at the bottom to grip the point of the cone. Working very quickly, fold one side across the cone roller and tuck it under the cone. Pressing firmly, roll the cone over to finish. Allow the cone to cool and set for a few seconds. Remove the cone from the roller, and repeat.

    2. To make bowls: Pull the baked round off the iron and center it on top of a small, upside down bowl. Firmly press down to shape a bowl, and let it cool for a few seconds. Remove the waffle, and repeat.

    3. To make fortune cookies: Write fortunes on 5- to 6-inch-long strips of paper. Set the papers aside. Pull the baked round off the iron, and place a fortune across the center of the waffle. Fold the cookie in half, and press. With both hands, lift the cookie by the corners and press in the center of the folded bottom edge to make a crease. Continue folding in the same direction to bring the corners together and create a C shape. Hold for a few seconds to set.

Storage: The cones taste best the day they are made, but they will keep for a week in a sealed container.


Recipe adapted from: Jeni's Splendid Ice Cream

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