Crisp vanilla waffle cones and bowls are the perfect addition to an ice cream sundae bar. They’re super easy and inexpensive to make, and they’re better tasting than packaged waffle cones and bowls.
This month it’s my turn to host our virtual progressive dinner, Progressive Eats. Since it’s summer time, I decided to change it up and instead of hosting a dinner, I’m hosting a Summer Ice Cream Social.
As the host, I decided I’d let others bring the homemade ice creams and I’d provide the toppings and bowls – homemade crisp, delicious ice cream waffle bowls.
I bought a Waffle Cone Ice Cream Cone Maker and especially love making the bowls. They were so fun and easy to make. They bake up super fast. If you don’t want to buy a waffle cone maker, you can use a pizzelle cookie maker, or even bake them in the oven.
I tried both recipes in the waffle cone maker booklet. The first recipe the batter was too thick; the second recipe the batter was too thin. So I took what I liked from each recipe to create this recipe which is just right.
It’s important to get the batter just right because if the batter is too thick, the bowls won’t be crispy. If the batter is too thin, the bowls will break when you try to shape them.
If your batter is too thick, add another tablespoon of melted butter, if you batter is too thin, just add a little bit more flour. It should be the consistency of a thick muffin batter. After you cook the first one, you’ll know if the batter is just right.
I bought two fun ruffled waffle ice cream dishes at Crate and Barrel to shape my waffle bowls. It’s what gives them the fun wavy shape, but 8 oz. custard cups would work well too.
My kids and grandkids loved our Summer Ice Cream Social. I set everything out on our picnic table and let everyone make their own sundae just the way they wanted it.
I bought some vanilla bean ice cream and salted caramel and hot fudge toppings because the store bought ones are good. But I made the strawberry topping because you just can’t get the fresh strawberry taste with a jarred strawberry topping.
In addition to the waffle bowls, I also made waffle cones. The cones were a little bit harder to shape, but the waffle maker does come with a mold to help you shape them – I just need a little bit more practice.
As it turned out though, everyone in my family preferred the waffle bowls, and next time I think I’ll just make all bowls. The bowls are the perfect addition to an ice cream party, and I plan to put my waffle maker to good use this summer.
What about you? Would you choose a waffle bowl or a cone?
Ice Cream Waffle Bowls and Cones
- 2 whole eggs
- 2 egg whites
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 1 ¼ cup all purpose flour
- 4 tablespoons butter melted and cooled slightly
- 2 teaspoons vanilla extract
- Preheat your waffle cone maker according to manufacturer's instructions.
- In a mixing bowl, mix together egg, egg white and salt on low speed just until well blended. Beat in the sugar on medium speed until the egg has lightened in color, about 1 minute. Add the flour and mix on low speed until blended and smooth, about 30 seconds. Add the melted butter and vanilla and mix on low speed just until blended, about 20 seconds.
- Pour 3 tablespoons batter (I used a #28 scoop) in the center of the iron. Close the lid and cook for 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached.
- Quickly remove the waffle from the iron onto a clean cloth towel. Use the towel to help lift and roll the waffle around the cone or bowl form. Hold the cone a few seconds to set the shape then place on a wire rock to cool.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is an Ice Cream Social and is hosted by Barbara Schieving who blogs at Barbara Bakes. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Ice Cream Social
- Black Forest Ice Cream Sundaes from Creative Culinary
- Bourbon Caramel Sauce for Ice Cream Sundaes from The Heritage Cook
- Vegan Banana Split Popsicles from Stetted
- Raspberry Ice Cream from Jeanette’s Healthy Living
- Copycat Baseball Nut Ice Cream from girlichef
- Blackberries and Cream Ice Cream from Miss in the Kitchen
- Cassata Ice Cream Cake from Spice Roots
- Roasted Apricot and Shortbread Ice Cream Bars from Willow Bird Baking
- Plum, Blackberry and Sage Frozen Yogurt from The Wimpy Vegetarian
- Blueberry Plum Sorbet from Healthy Delicious
- Mocha Ice Cream from That Skinny Chick Can Bake