Homemade Waffle Cones with Freshly Milled Flour
This Waffle Cone Recipe with Freshly Milled Flour creates crisp, buttery homemade waffle cones with a rich flavor that pairs beautifully with your favorite homemade ice cream. These homemade waffle cones are easy to shape, stay wonderfully crisp, and can also be made into waffle bowls for an extra-special summer dessert.
Equipment
- Grain Mill
- Waffle cone maker
- Medium Mixing Bowl
- Whisk
- Measuring spoons
- Waffle cone mold
- Wooden or silicone utensil
Ingredients
For the Waffle Cone Batter
- 2 large egg whites
- 7 tablespoons granulated sugar about 88 grams
- 1 teaspoon vanilla extract 5 grams
- ⅛ teaspoon salt
- Fresh Milled All-Purpose Flour Blend 90 grams
- 2 tablespoons unsalted butter melted, 28 grams
- 1 teaspoon water about 5 grams
- 24 chocolate chips optional
For the Fresh Milled All-Purpose Flour Blend: Mill the wheat berries into a fine flour to make approximately 1 cup (120 grams) of Fresh Milled All-Purpose Flour Blend. Measure out 90 grams (¾ cup) for this recipe.
- 72 grams hard white wheat berries
- 48 grams soft white wheat berries
Instructions
- Mill the flour – Mill the hard white and soft white wheat berries into a fine flour. Whisk them together until evenly combined, then measure out 90 grams (¾ cup) of the Fresh Milled All-Purpose Flour Blend.
- Preheat the waffle cone maker – Heat the waffle cone maker to a medium setting (about 4). If needed, lightly brush the cooking plates with melted butter or a neutral oil.
- Mix the wet ingredients – In a medium mixing bowl, whisk together the egg whites, granulated sugar, and vanilla extract until smooth and well combined.
- Add the flour – Whisk in the salt and half of the Fresh Milled All-Purpose Flour Blend until smooth. Add the melted butter, then whisk in the remaining flour until no dry flour remains.
- Adjust the batter – Whisk in the water until the batter is smooth and pourable.
- Cook the waffle cone – Spoon about 2 tablespoons of batter into the center of the preheated waffle cone maker. Close and latch the lid, then cook for about 1 minute 30 seconds, or until the waffle is lightly golden. Adjust the cooking time if needed for your waffle cone maker.
- Shape the cone – Carefully remove the hot waffle using a wooden or silicone utensil. Immediately place it on a cool countertop or clean kitchen towel and roll it tightly around a waffle cone mold. Gently press the seam closed and hold it in place for about 10 seconds until set.
- Seal the cone – Before the cone cools completely, place 4 chocolate chips into the bottom of the cone. The heat melts the chocolate, creating a seal that helps prevent melted ice cream from dripping through.
- Repeat and cool – Continue with the remaining batter until all the waffle cones are shaped. Let the cones cool completely before filling or storing.
Notes
Storage – Store completely cooled waffle cones in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place to maintain their crisp texture.
Fresh Milled Flour Tip – Freshly milled flour gives these waffle cones a richer flavor than store-bought flour while still baking into a light, crisp cone. Mill the flour as finely as possible for the best texture.
Pro Tip – Work quickly once each waffle comes off the waffle cone maker. It begins to firm up within seconds, so having your cone mold ready makes shaping much easier.
Troubleshooting – If the batter thickens while it rests, whisk in an additional teaspoon of water until it reaches a smooth, pourable consistency. Cooking times may vary slightly depending on your waffle cone maker.
Serving Suggestion – Fill these homemade waffle cones with Brown Butter Peach Ice Cream for the ultimate homemade summer dessert. They're also delicious dipped in melted chocolate and sprinkles or shaped into waffle bowls for serving ice cream, fresh fruit, or Whipped Cream.