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Ice Cream Cones

It’s rare to find a homemade ice cream cone, but this recipe gives you the opportunity to change that! This recipe is incredibly buttery and delicious, only adding to the sweetness and nuttiness of Professor Torbert’s Orange corn. They can be slightly finicky the first few times you try it, but once you get the hang of it, you’ll have delicious homemade ice cream cones in no time!
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield8 cones


    • 2 egg whites
    • ½ cup sugar
    • 2 tbsp milk
    • ½ tsp vanilla
    • Pinch of salt
    • ½ cup (+2 tbsp if needed) Professor Torbert’s Orange Corn Flour
    • 1 tbsp melted, unsalted butter, room temp
    • Milk chocolate (optional)
    • Sprinkles (optional)
    • Chopped nuts (optional)

    Method of Preparation


    Preheat the oven to 350 degrees Fahrenheit. Cover a baking sheet with non-stick aluminum foil, and place it in the oven to preheat it.


    In a mixing bowl, combine the egg, sugar, milk, vanilla and salt. Mix until well combined.


    Add the flour, and mix until well combined, and then do the same with the butter.


    You will need a cone-shaped object to fold the cones around. This can easily be done by crumpling aluminum foil into a cone, or you can purchase an ice-cream cone mold. It may be easier for you to make two aluminum foil molds, as each batch will make two cones.


    Ladle a little less than ¼ cup of batter onto the tray and spread into a thin circle, about 5-6 inches in diameter. One baking sheet will fit two of these circles.


    Bake for about 8 minutes, or until the edges become a dark brown. This step varies a lot based on your oven, so keep an eye on them!


    Once the cones are out of the oven, you need to work quickly, as they are only malleable when hot. With a spatula, gently scrape under the circles to loosen them from the aluminum foil. Then, with your cone mold, roll the circle into a cone. It will be hot, so you can use the spatula, however I found it worked best when I quickly rolled it around the mold with my fingers.


    Place the cones and the molds in the fridge, until the cones harden. This takes about two minutes. While waiting for them to harden completely, start baking another batch of cones.


    If the cones are sticking to the aluminum foil, you may need to bake them longer, or add more flour to the batter. The cones should come off relatively easily without breaking with a spatula. For me, 2 extra tablespoons of corn flour did the trick!


    These are best when eaten right away. They can be served with ice-cream as-is, or decorated with melted chocolate and sprinkles or chopped nuts!

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