Waffle Cone Bowls

What better way to improve ice cream than to serve it in a homemade, edible receptacle? Since ice cream is Hubs' favorite late night snack, I'm always looking for ways to alleviate the monotony.


The waffle cone maker is the newest small appliance to grace our (already crowded) counter tops. They're a snap to make, and cook in about a minute and a half. I prefer to shape them into bowls because 1) they stand up on their own, and 2) they hold more ice cream.


I plan on making lots of these for the upcoming Central Florida Food Blogger Bake Sale.


It is being hosted by Julie of The Little Kitchen and Aggie of Aggie's Kitchen. It takes place on Saturday, May 14th, and proceeds go to Share Our Strength. Interested in stopping by and browsing all the fantastic baked goods? More information can be found here. If you can't make it to the bake sale, but would still like to contribute, visit the Share Our Strength site.


Waffle Cone Bowls
adapted from the Chef's Choice recipe

1 egg
1 egg white
1/4 tsp salt
2/3 c granulated sugar
2/3 c sifted all-purpose flour
2 Tbs melted butter


Beat egg, egg white, salt, and sugar in a medium bowl until sugar has incorporated and the mixture turns thick and light yellow. Add the flour and stir until just incorporated. Add the melted butter and stir until well blended.

Preheat the waffle cone maker to desired setting. Spoon about 3 Tbs of batter into the center of the iron. Close the lid, fasten the latch, and cook until light brown, about 90 seconds. Carefully peel the waffle from the iron (I use a wooden chopstick) and either shape into a cone, or drape over and upturned glass to form a bowl. Cool until set (a few minutes.)