It’s supposed to feel like fall outside, but with 80 degree temps it’s clear that summer isn’t ready to give in.
Lucky for us, tomorrow (Sept. 22) is National Ice Cream Cone Day. One of the earliest mentions of an ice cream cone dates back to an 1825 French cook book, according to the website National Day Calendar. Somehow, it’s comforting to know that people have been enjoying ice cream on the go in delicious edible cups for nearly 200 years.
- RELATED: Can you really make homemade ice cream? Yes. Yes you can, June 9, 2016
- RELATED: The Flavor crew discusses the ice cream diet, June 11, 2016
Through the years, ice cream cones (okay, and ice cream) have become so beloved that a trilogy of major motion pictures have been made dedicated to them.
We at Flavor are more of the enterprising, DIY kinda folks, so we found a simple recipe for you to make your own ice cream cone to celebrate. There’s even a how-to video at the end, in case you’re more of a visual learner.
This recipe requires a little bit of crafting ahead of time but, as a bonus, it’s a fun way to spend an afternoon with the kids; and everyone gets to enjoy ice cream at the end!
DIY ICE CREAM SUGAR CONES
- 1 Sharpie marker
- 1 sheet parchment paper
- One 5-inch circle (an oatmeal package lid works perfectly)
- Cardboard to cut one 10-inch circles
- Aluminum foil
- 5 tablespoons granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
Cone pattern and mold:
- On the parchment paper, trace four 5-inch circles. These will be used to create the perfect cone size.
- On a baking sheet, place the parchment paper and cover with a non-stick silicone baking mat, which should be see-through.
- On your cardboard, trace out a 10-inch circle and cut it out. Cut the circle into quarters.
- Bring the straight sides of each quartered circle together and overlap them, forming a cone. Take a piece of tape and apply it to the seam so the cone stays together.
- Cover each cone with aluminum foil, keeping each side as smooth as possible. Spray with vegetable oil spray to help the cookie cones come off the mold later.
Baking the cones:
Note: The cookie batter may be stored for up to five days in the refrigerator.
- Heat the oven to 325 F.
- In a medium bowl, combine the granulated sugar, brown sugar and egg. Whisk until smooth. Then, whisk in the milk, butter and vanilla extract. Lastly, whisk in the flour and combine until the mixture is smooth.
- On the cookie sheet, spoon 1 1/2 tablespoons of batter in the center of each circle.
- Using an offset spatula, spread the batter out to the edge of each circle.
- In the oven, bake the cookies on the middle rack until the cookies turn golden brown, about 14 to 16 minutes. Rotate the sheet half-way through to ensure even baking.
Form the cones:
Editor’s notes: Work through this section quickly as the cookies become less pliable as they cool. If a cookie becomes too difficult to form around the mold properly, place it back in the oven for about a minute to soften.
- Using a metal spatula, lift one edge of the cookie onto the mold. Place the mold just off the center of the cookie, so that the tip of the mold is about 1/4 inch from the edge of the cookie’s edge. Tightly roll the cookie around the mold to form a cone. Press firmly against the seam of the cookie to seal the edge.
- On a wire rack, place the cookie and the mold upside down to finish cooling.
- Repeat for the remaining cookies.
- The cones should be cool enough to remove after about 10 minutes.
- Repeat spreading, baking and forming the rest of the cookies, alternating out a cool baking mat and sheet each time.