Chocolate Waffle Cones
What better way to serve ice cream than in a waffle cone? This edible vessel delivers homemade Chocolate Caramel Pecan Ice Cream in style—and with a chocolate crunch!
Makes 10 servings
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 tbsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup dark cocoa powder, sifted
- 1 tsp baking powder
- Nonstick cooking spray
- Tools: Waffle cone iron
- 10 sugar cones (optional)
In a large mixing bowl whisk together eggs and sugar until smooth. Add melted butter and vanilla. Sift together flour, cocoa powder and baking powder. Add to egg mixture and mix until thick dough forms. Heat waffle cone iron. Lightly coat griddle with nonstick cooking spray and add 1 rounded tablespoon dough. Close lid and bake 30 to 45 seconds.
Remove waffle from waffle iron with a fork and quickly wrap around plastic waffle cone form* provided with appliance by manufacturer to shape waffle into a cone. Let cool 5 minutes before removing. Repeat with remaining dough.
Use waffle cones immediately or store in a lidded plastic container up to 3 days.
*Note: If no waffle cone form is available, wrap foil tightly around sugar cones and use in place of form to shape waffles into cones. Once cooled, remove waffle cones and reserve sugar cones for another use.
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