How to Make Homemade Ice Cream Cones with Clementine's

A scoop of great ice cream deserves a cone that can keep up. And while store-bought cones get the job done, there's something downright irresistible about a homemade cone—warm, crisp, buttery-sweet, and ready to be filled with your favorite flavor of ice cream.

In this guide, we’re breaking down how to make homemade sugar cones and waffle cones from scratch. We’ll cover what makes each style different, the simple ingredients you’ll need, and the special equipment that helps make the magic happen, including a waffle cone maker. From mixing the batter to cooking, shaping, and cooling each cone, we’ll walk you through the process step by step.

Whether you like the delicate crunch of a sugar cone or the bigger, bolder bite of a waffle cone, making your own cones is a fun way to take your favorite dessert to the next level. Because when the cone is this good, it’s not just holding the ice cream—it’s part of the treat. Added bonus: your kitchen will smell like your local ice cream parlor.

A homemade ice cream cone is more than a vessel for your scoop—it’s part of the whole glorious experience. Fresh off the press, warm, crisp, and smelling like toasted sugar and butter, a homemade cone brings serious main-character energy to dessert. Waffle cones are the bigger, airier option, with their signature grid pattern and delicate crunch, while sugar cones are smaller, sturdier, and extra crisp with a deeper caramelized sweetness. Both are delicious. Both are worthy of whatever outrageous scoop situation you’re planning. And who doesn't want to make their own ice cream cones?

And yes, you can absolutely buy cones at the store. But once you’ve tasted one fresh from your own kitchen, the boxed version starts to feel a little… sad. Homemade cones are crunchier, more flavorful, and infinitely more fun. You get to control the sweetness, the thickness, and just how golden and toasty they become. Plus, there’s something ridiculously satisfying about shaping a warm cone by hand and filling it with ice cream before anyone else can claim it. Eat ice cream with a whole new attitude!

Ernest A. Hamwi, a pastry vendor at the 1904 World's Fair, is credited with creating the first ice cream cone by rolling his thin, waffled pastry into a cone shape for an ice cream vendor. Some culinary historians believe the ice cream cone was a happy accident, born of the need to serve ice cream when traditional dishes ran out.

Making ice cream cone batter is pretty simple: whisk together the wet and dry ingredients until you have a smooth, pourable batter, then cook a small amount at a time in a waffle cone maker until each wafer is golden and crisp around the edges. The real trick comes next. As soon as the wafer comes off the press, you’ll need to shape it while it’s still hot and flexible. You usually have only a few seconds before it starts to firm up, so have your cone mold ready and work quickly.

A few safety reminders are worth keeping in mind, because fresh cone wafers come off the press very hot:

• Use a heat-safe spatula or small offset spatula to lift the wafer from the press.

• Handle the edges carefully and avoid pressing your fingertips directly onto the hottest areas. The waffle is ready to shape when the edges are a crisp golden brown.

• Shape each cone quickly, but don’t rush so much that you burn yourself.

• Keep the waffle cone press on a stable, heat-safe surface and watch for hot steam when opening it.

• Let shaped cones cool completely before filling them with ice cream so they can crisp up and hold their shape.

Once you get the rhythm down—press, lift, roll, cool—it becomes a seriously satisfying little assembly line. And the payoff is a stack of fresh, crisp cones ready for whatever scoop you’re piling on top.

Waffle cone batter

Makes about 8–10 cones.

• 2 large egg whites

• 1/2 cup (100 g) granulated sugar

• 1/4 tsp salt

• 1 tsp vanilla extract

• 4 tbsp (55 g) unsalted butter, melted

• 2/3 cup (80 g) all-purpose flour

• 2–3 tbsp milk, as needed

Whisk the egg whites, sugar, salt, and vanilla until smooth and slightly foamy; you don’t need to whip them into peaks. Stir in the melted butter, then mix in the flour until smooth. Add just enough milk to make a thick but spreadable batter, roughly the consistency of thin pancake batter. Let it rest for about 10 minutes.

Using a waffle cone maker

Preheat the waffle maker according to its instructions and lightly grease it only if your model requires it. Place roughly 1 1/2–2 tablespoons of batter in the center, close the lid, and cook until the wafer is evenly golden brown, usually around 1–2 minutes depending on the machine. Waffle cones cook for 1.5 to 2 minutes in a waffle maker or 3 to 4 minutes in a skillet or frying pan.

Work with one cone at a time because the wafer firms up quickly after it leaves the waffle cone iron.

Rollng with a cone mold

Transfer the hot wafer to a heat-safe surface immediately. Place the pointed end of the cone mold near one edge of the wafer and wrap the wafer snugly around it. Waffle cone makers often include a plastic or wooden cone roller for shaping hot waffles.

As you roll, keep the bottom edges overlapping rather than meeting edge to edge. Press the overlapping seam firmly against the mold for several seconds. Then pinch the very tip of the cone while it is still hot and pliable. Hold the cone around the mold for about 20–30 seconds, or until it becomes firm enough to retain its shape, then slide the mold out and cool completely on a wire rack.

A clean kitchen towel or heat-resistant gloves can make handling the hot wafers much easier.

Sealing the bottom

The most important trick is to pinch the tip tightly while the cone is still hot.  A slight overlap at the pointed end also produces a better seal than trying to line up the edges perfectly.

For extra protection against melting ice cream, brush or dip the inside tip in melted chocolate and let it harden. You can also drop a small chocolate chip or piece of chocolate into the bottom of the warm cone; it will soften and form a simple edible plug. For especially leak-resistant cones, coat the entire interior with a thin layer of melted chocolate.

Sugar cone batter

Makes about 8–10 cones.

• 2 large egg whites

• 1/2 cup (100 g) granulated sugar

• 2 tbsp light brown sugar

• 1/4 tsp salt

• 1 tsp vanilla extract

• 4 tbsp (55 g) unsalted butter, melted

• 2/3 cup (80 g) all-purpose flour

• 1–2 tbsp milk, as needed

Whisk the egg whites, both sugars, salt, and vanilla until smooth in a mixing bowl.. Stir in the melted butter, then add the flour. Thin with a little milk until the batter is spreadable but not runny. Let it rest for about 10 minutes.

Stamping or spreading into rounds for baking in an oven

Spoon about 1 1/2–2 tablespoons of batter onto the prepared surface. Spread it into a very thin circle, roughly 5–6 inches across, using the back of a spoon or a small offset spatula.

For more uniform cones, use a round stencil or ring as a guide. Spread the batter evenly to the edges; thick spots tend to stay chewy instead of crisp.

Bake only a few rounds at a time because you need to shape them immediately while hot.

Baking adjustments

For sugar cones, aim for a slightly darker bake than you would for waffle cones. The extra browning gives them their characteristic crispness and caramelized flavor.

If using a waffle cone maker, cook each portion until medium-to-deep golden brown. If baking in the oven, use parchment or a silicone baking mat and bake at about 350°F / 175°C until the rounds are golden at the edges and lightly browned throughout, usually around 7–10 minutes depending on thickness.

Shaping with a cone form

As soon as a round comes off the iron or baking sheet, place the cone form along one edge and roll the hot wafer tightly around it. Overlap the edges slightly to form a firm seam.

Press the seam against the mold for several seconds, then pinch the point closed. Hold the cone in place until it firms up, about 20–30 seconds, then slide out the mold and let the cone cool completely.

If a round stiffens before you can shape it, return it to the warm oven for a few seconds to soften it.

Toasting for extra cone flavor

For a stronger toasted-sugar flavor, return the shaped cones to a 300–325°F / 150–165°C oven for 3–5 minutes after shaping. This dries them further and develops a nuttier, more caramelized taste.

Watch closely during this final toast: the sugar can go from deeply golden to burnt quickly. Cool the cones completely before storing them in an airtight container.

Good options include:

• Aquafaba: Use about 2 tablespoons per egg white. This is one of the closest substitutes for a light, crisp cone.

• Commercial egg replacer: Prepare according to the package directions for the equivalent of the egg whites in the recipe.

• Ground flaxseed: Mix 1 tablespoon ground flaxseed with 2 1/2–3 tablespoons water per whole-egg equivalent. It works well for binding but can make cones slightly denser.

• Ground chia seed: Use similarly to flax. Expect a slightly more noticeable texture.

• Unsweetened applesauce: Use about 2 tablespoons per egg white as a starting point. It can produce a softer, less crisp cone, so use sparingly.

• Plant-based yogurt: A small amount can help bind, but it usually needs extra flour and longer drying or baking time.

For other allergies, you can generally replace dairy butter with melted vegan butter or a neutral oil, and dairy milk with oat, soy, rice, or another suitable non-dairy milk. For gluten-free cones, use a cup-for-cup gluten-free flour blend formulated for baking.

Adjust the liquid after the swap

Do not automatically keep the original milk or water quantity after changing the egg ingredient. Egg substitutes vary considerably in moisture.

Mix the substitute with the sugar, fat, and flour first, then add additional liquid 1 teaspoon at a time until the batter spreads into a thin, even layer without running excessively. If it spreads too quickly, add a little flour; if it resists spreading or cooks up thick, add a small amount of liquid.

Aquafaba usually requires the least adjustment, while applesauce, yogurt, flax, and chia mixtures often call for reducing the other liquids.

Texture-test the first batch

Treat the first cone as a test. Let it cool completely before judging it, because cones become substantially crisper as they cool.

If it stays soft, spread the next one thinner or cook it slightly longer. If it cracks before you can roll it, shorten the cooking time slightly or add a teaspoon of liquid to the batter. If it rolls easily but becomes chewy later, increase the final drying or toasting time.

For allergy-sensitive cooking, also check every packaged ingredient for the relevant allergen and avoid shared equipment or cross-contact when necessary.

If you have leftover ice cream cones, you can store them in an airtight container for up to 2 days; however, homemade ice cream cones are best eaten shortly after making.

To keep homemade ice cream cones from becoming sticky and soft, carefully store them in a dry environment, as humidity can affect their crispness.

• Measure each portion. A small cookie scoop or tablespoon measure keeps cone size and thickness consistent.

• Keep the batter uniform. Stir it occasionally during the batch so flour and fat remain evenly distributed.

• Spread thinly and evenly. Thick centers stay chewy while thin edges can burn.

• Watch color closely. Aim for an even golden or light caramel color rather than relying only on a timer.

• Work one or two at a time.  Baking too many rounds at once makes it difficult to shape them before they become brittle.

• Use the same rolling pressure. Wrap each wafer snugly around the cone mold and maintain a similar amount of overlap at the seam.

• Cool completely before storing. Residual warmth can create condensation and soften crisp cones.

• Store airtight. Once completely cool, keep cones in a tightly sealed container at room temperature to preserve their snap.

• Refresh softened cones. Toast them for a few minutes in a low oven, then cool completely before serving.

There’s something extra special about making waffle cones at home—the crisp, buttery texture and sweet vanilla aroma make every scoop of ice cream taste even better. As they cook, your kitchen fills with that irresistible, freshly baked scent that smells just like an old-fashioned ice cream parlor. They’re delicious on their own, but filled with your favorite ice cream, they turn a simple dessert into a truly memorable treat. Once you taste a warm, homemade waffle cone, it’s hard to go back to store-bought!