Homemade Ice Cream Cones

Recipe View 1. Gather all your ingredients to ensure a smooth and enjoyable process. (5 minutes)

Recipe View 2. In a large bowl, whisk together the eggs and sugar until the mixture becomes light, frothy, and slightly pale. This incorporates air, leading to a delicate cone. (3 minutes)

Recipe View 3. Gently whisk in the melted and cooled butter, milk, and vanilla extract until well combined. Gradually add the flour and salt, whisking continuously until the batter is smooth and free of lumps. The batter should be thin and easily spreadable; add more milk, one tablespoon at a time, if needed to achieve the correct consistency. (5 minutes)

Recipe View 4. Heat a small, non-stick skillet or griddle over medium heat. Lightly brush the pan with vegetable oil to prevent sticking. Pour approximately 1/4 cup of batter onto the hot skillet. Immediately tilt and turn the pan to spread the batter into a thin, even circle. (2 minutes per cone)

Recipe View 5. Cook the cone until the underside is golden brown and the edges begin to crisp. Carefully flip the cone using a thin spatula and cook the other side until it's also golden brown. (1-2 minutes per side)

Recipe View 6. Working quickly while the cone is still hot and pliable, remove it from the pan and immediately shape it into a cone. You can use a cone-shaped mold, or simply roll it carefully with your fingers, pressing the seam to seal. Be cautious, as the cone will be hot. (1 minute per cone)

Recipe View 7. Place the formed cone on a wire rack to cool completely. As it cools, it will harden and become perfectly crisp. Repeat steps 4-7 with the remaining batter. (20 minutes)