Whipped Ice Cream and Homemade Waffle Cones

Summer is coming to an end, but you wouldn’t know it with this recent heat wave that we’ve been having here in Chicago. The best way to cool off is to make some homemade ice cream. I don’t know about you, but I can eat ice cream all year round whether it’s hot or cold. It’s one of my favorite desserts! 

Have you ever tried making ice cream at home? You may think that you need a whole bunch of fancy equipment, but with this easy no churn ice cream recipe, all you have to do is whip some cream, whip some coffee and fold it all together and freeze. It’s done in about five hours, but I usually like to let it set overnight. It’s light, it’s airy, it’s super soft.

This ice cream base starts off with Dalgona coffee. If you’re not familiar with this trend that happened during the pandemic, you combine equal parts instant coffee, sugar and water, and when you whip it up, it becomes light and fluffy and airy. And when you combine this Dalgona coffee with whipped cream, sweetened condensed milk and vanilla, you have a base for ice cream.  

Dalgona Coffee No Churn Ice Cream 

Serves: 8

Prep Time: 15 minutes  

Inactive/Freeze time: 6 hours  

1 Tablespoon instant coffee 

1 Tablespoon sugar 

1 Tablespoon water 

2 cups heavy cream 

1 can condensed milk 

1 Tablespoon vanilla extract 

1/8 teaspoon salt

1. Make the Dalgona coffee. Add instant coffee, sugar, and water to a bowl and whip until stiff peaks form. 

2. Whip heavy cream until stiff peaks form in a large bowl. 

3. Mix the vanilla extract and salt with the condensed milk. 

4. Gently fold the condensed milk mixture and the Dalgona coffee mixture into the whipped cream. Be careful not to overmix. 

5. At this point, you may add mix-ins, if you like. 

6. Pour into a container, cover with aluminum foil and freeze overnight. 

Not too long ago, I purchased a waffle cone iron in order to make homemade Stroopwafels. I have yet to use it again, so another reason for me writing this blog post was to get my money's worth of this impulse buy. So, I am going to teach you how to make homemade waffle cones. You can also very easily turn these into bowls or even make little waffle cone chips for ice cream nachos! The recipe is very easy to put together. What makes this different than any other kind of waffle is that it's more of an icing consistency. It’s not very thick. The egg whites really make them light and crisp.  

Waffle Cones 

Serves: 6 waffle cones 

Prep Time:10 minutes  

Cook Time:10 minutes 

Total Time: 20minutes 

2 large egg whites  

7 Tablespoons granulated sugar 

1 teaspoon vanilla extract 

1/4  teaspoon salt 

2/3 cup all-purpose flour 

2 Tablespoons unsalted butter, melted and cooled 

Chocolate chips 

1. Preheat the waffle cone machine to a color setting of around 4. Lightly brush both sides with oil. 

2. In a small mixing bowl, beat together egg whites, sugar and vanilla. Add the salt and half of the flour; beat to incorporate.

3. Add the melted butter and remaining flour and beat until smooth. 

4. Spoon 2 Tablespoons batter onto the center of a hot cone waffle machine. Close the lid, lock the latch. Bake for 1 minute and 30 seconds. Check for proper color and adjust timing accordingly.  

5. Carefully remove the waffle from cone waffle machine onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form, pinching the bottom and holding the cone for about 10 seconds to set its shape. 

As you can see, I had some issues with coloring and making them an even golden brown all over but once they were rolled and cooled off, they still crisped up nicely. Ideally, what we are looking for is a nice even deep dark golden brown. Each machine is going to be slightly different with timing. Just like the first pancake, the first waffle cone will be sacrificed to figure out your timing!

Here is another pro tip: when making these waffle cones, once you roll them in the cone mold you want to pinch the end closed and really hold it for about 10 seconds, make sure that you hold the seam side together as well. Here is the real trick though: put a few mini chocolate chips at the bottom of the waffle cone, so while the cone is still warm the chocolate melts and forms this really lovely base, and your ice cream won’t drip out of the bottom. After I dropped them in, I gently pushed them down with the handle of my spatula.

You could melt chocolate and pour it in there but if your end is not fully closed, the chocolate will seep out. So, this kills two birds with one stone. Once your cones are set and cooled, they are ready to go. But to take this a step further, I decided to gussy them up a bit. So I melted some semi-sweet chocolate, and I dipped the ends of my waffle cone in there.

Then I decided to add some toppings. You could do sprinkles, chocolate chips, M&Ms - the sky’s the limit - but I decided to do some ground up heath toffee and peppermint sugar.

My only regret was not having a cute stand to hold all of my beautifully decorated waffle cones! 

The combo of coffee ice cream and peppermint chocolate cone was seriously so good! If you like chocolate and other custards, we have the perfect dessert class coming up for you. Our hands-on Sips and Sweets: Dessert and Wine Pairing class combines three delectable desserts to be paired with three sweet wines. It's a hands-on baking class with wine tasting, what's not to love about that?