Does it make sense that the First Day of Fall and National Ice Cream Cone Day are on the same day this year? No. But the high here in Florida is 73 degrees so I’ll take it! On this day I really wanted to try and make my very own ice cream cone recipe.
Delish recently shared a list of 20 Black-Owned Food and Kitchen Brands and not only were my friends from Peach State Drinks featured, but it is here I discovered Vicky Cakes Original Buttermilk Pancake & Waffle Mix.
Vicky Cakes Original Buttermilk Pancake and Waffle Mix
I thought this would be the perfect mix to use on my waffle cone recipe. I ordered this bundled 3-pack and was surprised to learn their recipe is vegan friendly and dairy-free.
When making these cones, I definitely had to make some testers and I have to say even though I had a runny batter these things still tasted amazing. I had to give a regular pancake a try and I was so happy I did. These are fluffy, but still get a little crisp on the edges – they’re phenomenal and I would definitely recommend them!
How to make an ice cream cone
Ice cream cones are in the same realm of tortillas for me. For a while, especially pre-COVID and quarantine, we just never thought to make them at home at all. Store-bought cones are okay, but they tend to get stale if we don’t eat them quickly enough. Additionally, if I have learned anything in my life, it’s that homemade is always better.
When making these, I found that having more liquid in the mix so it was runny was key. I also kept the burner at medium to medium-low. It is very much like pancakes that you have to have the right temperature, but once your pan is just warm enough, the rest cook up just fine.
I cooked each, making sure to spread the batter as flat as possible with my spatula. Sort of like making a crêpe. In fact, I would recommend getting a crêpe spreader like this one. Then when both sides were cooked and just starting to slightly toast, I shaped the cone and allowed them to cool. They harden as they cool, however, I figured a way to firm them up and make them more toasted with my air fryer. I placed the cones in the air fryer at 400 degrees Fahrenheit for 3-4 minutes.
This made the perfect crunchy cone.
Storing Homemade Ice Cream Cones
These can be stored in an airtight container or storage bag for up to 1 week. If you find they have lost some firmness after a few days, just put it back in the air fryer for a couple of minutes before serving!
If you try making these ice cream cones at home, be sure to share and tag me on Instagram @foodiezoolee.
Suggested Tools for this Ice Cream Cone Recipe
If you’re interested in trying to make these in the oven, I would highly recommend this video by Chef John – he’s one of my favorite Food Tubers!
Pin any of the images below to save this Ice Cream Cone Recipe for later
Upcoming interview with Vicky Cakes
If you’ve been following my recent post, you know I am working to interview and support more black (and Latino) owned businesses on foodiezoolee. I have recently reached out to Vicky Cakes to get to know their brand and I can’t wait to share my interview with them. Be sure to subscribe and be notified when that post gets published.
Ice Cream Cone Recipe
Ingredients
- 2 ounces Vicky Cakes Pancake & Waffle Mix prepared as directed, note this is half a 4 oz. package
- .5 cup milk feel free to substitute your favorite non-dairy option or water
Instructions
- Heat pan on medium-low heat.
- Prepare 4-5 tinfoil or paper cones to help shape cones.
- Prepare pancake mix as directed, then whisk in an additional half cup of milk. Mix should be runny.
- Pour about 1/4 cup of batter onto the heated pan. Allow it to cook for about a minute on each side. You are essentially making a very thin pancake or crêpe.
- Remove the pancake and carefully wrap around a tinfoil cone, Place into air fryer basket.
- Repeat until you have 3-4 cones (or the amount that fit into your air fryer.
- Heat the cones at 400 degrees for 3 minutes.
- Carefully remove and allow to cool completely before serving with ice cream. Enjoy!
