Waffle-Cone Bowls

waffle cone bowls ice cream sundaes sprinkles chocolate
Photo: Martyna Szczesna
Prep Time:
35 mins
Total Time:
35 mins

Just the thing to take your sundaes to the next level! You will need a waffle-cone iron (we used this one by Chef'sChoice).


  • cup unbleached all-purpose flour

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • 5 tablespoons melted unsalted butter

  • 3 tablespoons milk

  • ½ teaspoon pure vanilla extract

  • ¾ cup plus 1 tablespoon granulated sugar

  • 3 large egg whites

  • Vegetable-oil cooking spray, for waffle-cone iron


  1. Whisk together flour, salt, and cinnamon. Whisk in butter, milk, and vanilla. Whisk in 3/4 cup sugar. Beat egg whites with an electric mixer on high speed until foamy. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Fold egg whites into flour mixture.

  2. Heat waffle-cone iron to medium; coat with cooking spray. Spoon about 1/4 cup batter onto iron. Using a small spatula, spread batter slightly. Close lid and cook 1 minute before lifting the lid to check for doneness. Continue cooking until desired color is reached, about 1 to 1 1/2 minutes more on medium heat.

  3. Remove waffle from iron and press into a small bowl to shape. Let stand until cool. Repeat with remaining batter. Waffle-cone bowls can be made up to 1 week ahead and stored in an airtight container at room temperature.

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