Friday, May 26, 2017

Ice Cream Cones – Because Egg White Omelets Shouldn’t Be a Thing

When you make homemade ice cream, you always end up with spare egg whites, which just happen to be one of the main ingredients in homemade ice cream cones – and if you think that’s merely an accident, you don’t fully understand how the food Gods operate.

They obviously want you to make homemade ice cream cones, since there’s no other good explanation. These are surprisingly easy, and as long as you can wad-up some foil into a cone, there isn’t any special equipment, or tools required. Actually, you really do need to use a silpat to line the baking sheet, but you need one of those anyway.

Like I suggest in the video, please test your batter with the first few cones, to make sure they’re tough enough to handle a scoop of ice cream. Even spread thin, this stuff is fairly sturdy, but by adding more flour to the batter, you get a thicker layer on the pan, and that means a stronger, tougher cone.

You can also roll these into cigar-shaped cookies, or press over a ramekin to form an edible bowl. Regardless of the shape, I hope you make some homemade ice cream, and then sacrifice a few egg whites to the heavens, and make these crispy cones soon. Enjoy!

Ingredients for 8-10 cones:
2 large egg whites
½ cup white sugar
2 tablespoons whole milk
1/4 teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon cold water, or as needed
1/2 packed cup all purpose flour, plus more if needed
1/8 teaspoon kosher salt
- bake at 400 F. for about 8 minutes, or until browned around the outside few inches


Tom Einsmann said...

You said "white whites" instead of "egg whites" - just a heads up!

Niyati Kadam said...

Can we use a microwave oven for this recipe?

Felix tc said...


thanks for the video.

What is the best way to store them?

And how long do they keep fresh?


Felix tc said...

Hello Chef John,

thank for the video.

What is the best way to store them and how long do they keep fresh?


Brad Piper said...

The mom & pop ice cream parlor at home would put a half ounce of chocolate inside the cone that would seal up the bottom tip from the inside when it hardened, and give you a nice chocolate surprise when you finish eating the cone - Delicious!

Mtl Biketech said...

What would you say to making them in a frying pan, like crepes...

TheLastKaldowski said...

1) Will parchment paper work in lieu of a Silpat? Or, is the insulation factor ... well ... a factor?

2) Since the French vanilla frozen custard recipe calls for five egg yolks, and the cone recipe only requires two egg whites ... what am I supposed to do with the remaining three whites?

Michael said...

When I worked at Häagan Däs in high school we used to fold the very bottom of the circle up a bit, forming a drip proof bottom to the cone by inserting the form into that pocket as you roll the cone.

Stuart Wesolik said...

Pretty easy actually. I used white and brown sugar. My wife melted some chocolate and coated the inside of the cones. The frozen vanilla custard was awesome and a hit for dessert. Thanks Chef!

Freeman said...

Just wanted to say I love your blog/YouTube vids. I'm now a stay at home dad so working on my cooking skills seams like a good thing to do. And you provide some solid entertainment with it. Haven't made any deserts like this but I use random nuggets of info you provide to improve. Any way, thanks!

George Roberts said...

Chef john are the Joey Ramone of your ice cream cone

Wichita Girl said...

Your cones remind me of fortune cookies.

Dustin L. said...
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Dustin L. said...

Can you do a video recipe on onion dip?

Dustin L. said...
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Steph Anie said...

Hi Chef,

Thanks for the tasty recipe. I have a few extra cones I would like to save. Would you recommend I leave them on the counter or should they be refrigerated? My cones seem a little thicker than yours.

Karen said...
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Vic said...

Dear Chef John: Please consider annotating each blog page that has a corresponding YT video with what I call a "Chef Johnism" (sorry, I'm not clever). I have been collecting them for a while, but had not thought to associate them with their videos. They are kind of like Easter Eggs, the kind one finds hidden in a video game or an app. Thanks for all the great recipes and fun. Except the Cheezits. Mine were soggy. 👍🏽😎 Your fan, Victoria

Kelley Vinal said...

1) I couldn't live without a silpat
2) We made these and they were really fun
3) The hardest part was forming the cone with foil - why was this so hard
4) I ate a whole pint of ice cream because of these; no regrets
5) I enjoy your recipes wholeheartedly

Unknown said...

"A dacquoise (French pronunciation: ​[dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. " could you try one of these on food wishes? 😈

Mỹ Linh Nguyễn said...

can i reduce the amount of sugar? or it will effect the crispyness of the cones? i really love your videos

Unknown said...

Absolutely brilliant instructions, mine were almost perfect first time.
I found warming the tinfoil former in the oven helped to stop it cooling down too fast.
Thank you so much - can't wait to look at the rest of your recipes