DIY Ice Cream Cones
by 
(Warning: Pictures ahead.)
Interesting times we live in, for sure. While the start of the covid mess resulted in companies having a
hard time getting supplies and shipping costs rising dramatically, other problems arose with snowflakes getting offended at mascots and advertising and such. We even mourned the deaths of Uncle Ben and Aunt Jemima. I wouldn’t be surprised
if the Pillsbury doughboy and the Keebler elves found themselves on the
chopping block in the future. Snap, Crackle, and Pop
better watch out as well.
One of Keebler’s products is ice cream cones. If those elves get axed or go on strike, we’ve
got to be able to make our own. Just for
special occasions. Adults can do
without, but little kids really love them.
They take a little practice to get the cone right, but only a
little. It’s not rocket science.
Ice Cream Cones
2 egg whites (or aquafaba)
1/2 cup sugar
3/4 cup flour, minus 1 tablespoon
1/4 cup butter (or coconut oil), melted
2 tablespoons water
In a small mixing bowl, beat the egg whites on medium speed
until soft peaks form. Gradually beat in
the sugar. Mix in the flour, butter/oil,
and water just until blended.
Line a cookie sheet with parchment paper. Draw a few 4-5” circles on the paper and
place 1-1/2 – 2 tablespoons of batter in the center of each circle. Spread the batter to the edges. Bake
at 400°F for about 10 minutes, or until
the edges are golden brown. (You’ll use about 1/3 to 1/2 of the batter
each time. When you repeat for the second batch of baking, you’ll
likely find that the batter has stiffened significantly. Just place the
correct amount on the previously used parchment paper on the cookie
sheet, and the warmth of the previously baked cookie sheet will
gradually soften the batter so that it can be spread easily.)
Quickly transfer the cookies to a paper towel lined work
surface and shape the cones by beginning with one edge (the bottom point of the
cone) and rolling and rotating around this point until you reach the opposite
edge. This is the part that takes
practice and also involves getting the cookie baked just enough to be done and
hold its shape, without being overbaked and too rigid to roll without
breaking.
Becky rolled hers perfectly each time; she’s a little more
skilled than I. With practice I turned
out a few good ones, but even the less than attractive cones still taste great
and hold a bit of ice cream.
Family
reviews: While they don’t taste exactly like store-bought sugar cones,
they are perfectly crunchy and crispy and taste really good. If your
cone has a bit of an opening in the bottom, you can stick a marshmallow
in it to prevent drips.
I used coconut oil instead of butter, and it worked great.
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