Manageability – Never Again.
I worked at a Dairy Queen, ok? I was up to my elbows in soft serve. I slung Mister Misty’s. And you’re god damned right I flipped Blizzards upside down before I served them to my customers. I know hand-held desserts and you can bet on that.
But I tell you what, making my own ice cream cones from Gemma’s Bigger Bolder Baking was no summertime treat. Making the mix is no big deal, but it does not pour very thinly, so it will be difficult to get a handle on the right consistency, thickness, and cooking time. Be prepared to throw out the first two. Just like making pancakes, cooking a liquid on a flat surface takes a few practice tries – and fails. Once you have the hang of it, you will still have to hold a hot thing against a round wooden surface, in order for it to dry into cone shape. And if I’m honest? Store bought ones taste better.
Look, I’m not saying never make your own ice cream cones. Maybe you’ll have fun. I don’t know you. Am I glad I did it? Yes. Will I, Manageable Martha, ever do it again? Yes, but only because the pictures are cute.
Ingredients
- 2 large egg whites
- 1/2 cup sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch salt
- 2/3 cup of all purpose flour, sifted
- 2 tablespoons butter, melted
- Melted semisweet chocolate
- Sprinkles
- Toasted nuts
Instructions
- Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth. (Well, as smooth as possible)
- Place a nonstick skillet, cast iron pan or frying pan on low heat. I used a griddle pan, and I don’t recommend it.
- Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
- Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. DON’T GET ANTSY. Flip and continue to cook for 1 to 2 minutes.
- Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
- Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
- Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens. This really made them great, I gotta say.
- These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days. I ate one after 4 days, and it was fine.