Finishing off a lip-smacking good scoop of your favorite ice cream with a crunchy cone just feels oh-so satisfying. No bowl and spoon can match it. There’s just something that screams “summertime” (and it’s not you screaming for some ice cream) about eating this season’s favorite treat perfectly cradled in the wonderful, edible cone. Plus, July is National Ice Cream Month, so you just have to celebrate, right?
Don’t buy blah store-bought who-knows-what’s-in-them ice cream cones. You don’t need fancy-schmancy equipment to make ice cream cones at home—just a little know-how and a baking sheet.
Chomp down on this recipe for homemade ice cream cones from The Kitchn. This recipe uses ground almonds (so, it’s… err… healthy), which gives the cone a mild nutty flavor. As always, use organic ingredients whenever possible.
½ cup almonds
¼ cup all-purpose flour
½ cup confectioner’s sugar
¼ teaspoon salt
2 large egg whites
¼ teaspoon almond extract
½ teaspoon water
5 tablespoons unsalted butter, melted
From the Organic Authority Files
1. Preheat oven to 300°F. Coat a heavy baking sheet well with flour or line with parchment paper. (I found that the flour method works better than the parchment paper.) You’ll need several baking sheets.
2. Grind almonds in a food processor until they’re as fine as possible. Place ground almonds in a bowl, and sift in flour, sugar and salt
3. In a separate bowl, lightly whisk whites with water and almond extract and add to flour mixture with butter. Mix until combined well. Mixture should drip slowly off the end of a whisk and hold its shape for a heaping tablespoon. If it’s runny, put it in the refrigerator for 5 minutes.
4. Drop two heaping tablespoons of batter on opposite sides of the baking sheet and, with the back of a spoon, spread evenly into 6-inch rounds. Use the back of the spoon to push the batter outwards in a ring until nearly translucent; there should be no pools of batter, or wrinkles in the parchment paper.
5. Bake in middle of oven, turning halfway through, until golden brown throughout. If using a thin baking tray, this will take 8-10 minutes.
6. Remove tray from oven. Gently slide your spatula under the first cookie, and loosen from sheet, using a sideways back and forth motion.
7. Roll the cookie into a cone-like shape (careful, it will be hot). Be sure to pinch the end, so the ice cream won’t drip out. Return the second cookie to the oven for 15-30 seconds to soften and repeat.
8. Place formed cones upright in a small glass to cool completely. Make more cookies with remaining batter in same manner.
9. To serve, top with ice cream, and enjoy.
Note: Don’t worry if you mess up the first batch. You can always crunch up the cookies and sprinkle the crumbles over ice cream in a bowl!