Butter Crisp Waffle Cones
When I lived in Nashville for a very brief stint last year, one of the first eateries that caught my attention was Jeni’s Splendid Ice Cream. Not only is the ice cream amazing and unique, but the stores are adorable and very well branded. However, what makes Jeni’s ice cream truly splendid in my opinion is the butter crisp waffle cones.
Even though Jeni started her stores in Ohio, these cones just scream “southern cooking” to me. Rich in flavor and heavy on the butter, I haven’t met a person who isn’t obsessed with them yet.
And the best part is, the recipe is very easy and can be used a variety of ways. We first tried to make them in the classic cone shape but learned it’s pretty difficult unless you have the right tools. Which, for a specialized kitchen gadget it’s not too terribly priced but I didn’t want to buy it unless I was sure I would use it regularly.
You can easily shape the hot waffle into a bowl shape by placing it over a face-down muffin tin or a measuring cup. In the end, I decided to make ice cream sandwiches because you can make a bunch before a party and store them in the freezer, helping you to enjoy the party you’re hosting. I also think it gives you the best ice-cream-to-waffle ratio and you can make them real cute. (Ice cream sandwich recipe coming soon!)
And a note on texture—I tried making the waffles thick and chewy, then thin and crispy. While you can’t go wrong with either one because the batter is delicious, I think a crispy cone with some soft ice cream is perfection.
xo Enjoy!
P.S. you might be wondering where the ice cream is for these cones. It was so good we ate it before I finished the cones this time but a recipe is coming soon!
Butter Crisp Waffle Cones Recipe
Prep Time: 45 minutes
Cook Time: 2-3 minutes per waffle
Serves: 8-10 people
Ingredients
2 large egg whites
¼ cup heavy cream
½ cup granulated sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract
5 tablespoons unsalted butter, melted and cooled
⅔ cup flour
Directions
1. Preheat a waffle cone iron or pizzelle iron.
2. Whisk egg whites and heavy cream together in a medium bowl. Add sugar, salt, and extracts. Whisk for 1-2 minutes.
3. Whisk in melted butter. Add flour, mixing until batter is smooth.
4. Bake the batter according to the directions on your iron. (Usually only about 2 minutes. Keep the batter thin on the iron so they come out crispy.)
5. For cones: use heat gloves and quickly wrap around a cone roller. Fold one side across the roller and tuck under the cone. Press firmly then allow to cool for a few minutes while it sets.
6. For bowls: turn a muffin tin, custard cup, or flat-bottomed measuring cup over and grease the outside. Drape the baked round on the greased form immediately after removing from the iron. Allow to cool. Gently twist off the form once hardened.
7. For sandwiches: simply place baked round on a cooling rack. You can use round a cookie cutter on a warm round to make them all uniform. Place ice cream on cooled waffle crisp, top with another waffle crisp. Store in freezer.
