Her Clever Tricks Make It Easy to Make Your Own Ice-Cream Cones
There is no other summer staple like ice cream. Nothing is a refreshingly cold and creamy as an ice cream cone in 90-degree weather. If you’re into making your own homemade ice cream – kudos to you! – then you know that your DIY treat deserves an equally awesome DIY vessel.
Don’t go out and buy those pre-made sugar cones! Instead, with this simple tutorial, make your own ice cream cones right at home.
Now THAT is homemade ice cream.
Not only is this a fun baking project, it also involves a bit of crafting! Which means DIYers should be going nuts over this. To start, you’ll need to make a cookie template to make your cones out of.
- 5″ circle (an oatmeal lid works great)
STEP 1: On your parchment, place your 5″ circle.
STEP 2: Use your sharpie to trace the outline of the circle onto your parchment. Cut circles out.
STEP 3: Place the circles on a baking sheet and cover them with a non-stick baking mat.
The next craft we’ll need to tackle is the mold to make our cone shape.
- Poster board
- 10″ circle
- Aluminum foil
- Vegetable oil
STEP 1: Using your 10″ circle, trace the circle onto your poster board.
STEP 2: Cut out the circle, and then cut the circle into fourths.
STEP 3: Wrap each fourth into a cone-shape. Make sure to tape the overlapping edges to keep the cone together.
STEP 4: Wrap each cone in tin foil. Spray with vegetable oil so the cone will come out of the mold later.
Now onto our baking!
- 5 tbsp. granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup milk
- 2 tbsp. unsalted butter
- 1 tsp. vanilla extract
- 1/2 cup flour
STEP 1: Whisk all ingredients together in a mixing bowl.
STEP 2: Using a spoon or a scoop, put a dollop of dough in the center of each traced circle on your baking mat. Use an off-set spatula to spread the batter evenly to cover the entire diameter of the circle.
STEP 3: Bake at 325 F. for 14-16 minutes. Rotate halfway through.
STEP 4: Once out of the oven, lift one edge of the cookie and stick it to the tip of one of the molds. Wrap the cookies around the cone molds firmly.
STEP 5: After about 10 minutes, you should be able to remove the cones from the mold. Enjoy with some homemade ice cream!
Now, between steps three and four, you’ll need to work quickly. The cones are most malleable when they’re warm from the oven. As they cool they become more and more difficult to wrap around your mold.
Don’t worry! If your cones become hard, stick them back in the oven for one minute to soften up, then continue wrapping. Make sure to watch the video below for a step-by-step tutorial.
What do you think of this fun summer DIY? Share your thoughts in the comment section below.