Italian ice cream cones are a delightful and delicious summer treat. They are easy to make at home with just a few simple ingredients. With a variety of flavors and toppings to choose from, there is sure to be an Italian ice cream cone recipe that everyone will enjoy. The creamy texture of the ice cream paired with the crispy cone makes them a perfect combination that is sure to satisfy any sweet tooth. This article will provide you with all the information you need to make your own delicious Italian ice cream cones at home.
Let's cook with our recipes!
HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
ITALIAN ICE CREAM CONES
This came from "The Ultimate Ice Cream Book" and is another way to make nifty cones for that homemade ice cream, or even the not so great store bought stuff. You can pick up the cone shaped molds currently at http://kasbahouse.com/1.pizelle.1.htm for about $7 each not including S&H or applicable taxes. *** Hint*** If your cones aren't quite perfect (OK, so there's a hole on the bottom) don't worry. Carefully stuff the bottom with a few mini marshmallows to keep the ice cream from leaking out as it melts, or sometimes I will use Reese's Shell (it comes in a bottle and found near the ice cream section at your local supermarket) pour a bit of it into the bottom of the shell and refrigerate...this hardens into a nice chocolate seal that kids just love.
Provided by Chabear01
Categories Frozen Desserts
Time 40m
Yield 8 cones or bowls, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F In a medium bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
- Grease a nonstick cookie sheet and spread 1 1/2 tablespoon of the batter into a 6 inch circle using a thin, flexible spatula. Dipping the spatula in water first make this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart. Fit as many circles as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. (*** HINT HERE*** - in case you don't want to go out and buy the cones these can be made into bowl cones simply by picking 4 bowls all the same shape and size, and place the hot cookie over the bottoms of the bowls. The cookies will fall around the sides of the bowls.) Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from from the molds when completely cool.
Nutrition Facts : Calories 142.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 35.1, Sodium 33.1, Carbohydrate 25.2, Fiber 0.2, Sugar 18.9, Protein 1.9
RICOTTA AND CHOCOLATE CHIP ICE CREAM CONES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 12 sugar cones
Number Of Ingredients 10
Steps:
- For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup and vanilla extract. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
- For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers. Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth. Spoon 2 teaspoons of chocolate mixture into each sugar cone. Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
- To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
ICE CREAM CONES
Making your own ice cream cones makes sense, especially if you make your own ice cream and have extra egg whites. You will need a silicone mat to bake these on.
Provided by Chef John
Categories Ice Cream
Time 18m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with a silicone baking mat.
- Fold aluminum foil in half and bunch it up to form a solid cone shape with a pointy end and a wider end about the size of an ice cream cone. This will be used to shape the cones when they come out of the oven.
- Whisk egg whites and sugar together in a mixing bowl until mixture is smooth and shiny, about 2 minutes. Add flour, milk, melted butter, water, vanilla, and salt. Whisk together until thoroughly combined.
- Ladle about 1 to 2 tablespoons batter on 1 side of silicone mat on prepared baking sheet. Gently swirl the batter with the back of the ladle outwards to create a fairly thin flat circle 5 or 6 inches in diameter. If necessary, you can use a pastry brush to even the thickness. If batter seems too thin, add a bit more flour. If too thick, more water. Bake in batches, 2 per batch.
- Bake in preheated oven until edges are browned around the outside few inches, about 8 minutes.
- Gently loosen one of the circles. While still hot, place the aluminum foil cone mold on one end and roll the circle into a cone shape, pressing together the pointed bottom to seal it. Place on a cooking rack seam side down. You may need to put the pan back in the oven for a minute to heat the second circle; they need to be hot to wrap around the mold. Repeat for the remaining cones.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 64.5 mg, Sugar 12.6 g
Tips:
- Choose the Right Ice Cream: Opt for a high-quality ice cream that is firm enough to hold its shape on a cone.
- Scoop the Ice Cream Properly: Use a slightly rounded ice cream scoop to create a ball shape that will sit securely on the cone.
- Work Quickly: Ice cream melts quickly, so work quickly to assemble and serve the cones before the ice cream starts to soften.
- Add Toppings Sparingly: Too many toppings can weigh down the cone and make it difficult to eat. Add toppings sparingly to avoid this.
- Store Leftover Ice Cream Properly: Store leftover ice cream in an airtight container in the freezer. It will keep for up to 2 weeks.
Conclusion:
These Italian ice cream cone recipes offer a delicious and refreshing treat that is perfect for any occasion. With a variety of flavors and toppings to choose from, there's something for everyone to enjoy. So next time you're looking for a sweet treat, give one of these recipes a try. You won't be disappointed!
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