• homemade ice cream cone chips

Easy Homemade Ice Cream Cone Chips To Elevate Your Next Party

Summer temperatures have been soaring and ice cream has been a great treat to cool off with. After making a batch of homemade vanilla bean ice cream (original post link) I wanted to make the treat even more special by making homemade cone chips. I do not own a waffle cone maker and try not to purchase single purpose kitchen equipment so I made these ice cream cone chips on the stove top. This easy recipe uses 6 ingredients and 1 bowl. Your kitchen helper will feel like a true chef when pouring and mixing all the ingredients on their own. Two pieces of equipment I do use is an inverted cupcake/muffin pan to create a bowl shape and a squeeze bottle.  The squeeze bottle give you more control over the batter and shape of the chip/bowl.

The summer is always filled with special road trips and indulging in your favorite foods. I take a lot of my inspiration from moments such as these and highlight them here. So take note of what your kitchen helper enjoys over the summer and try to recreate it at home. They will be so excited to see their special treat come to life in their kitchen. Enjoy spending time with family and friends and have a safe and delicious Fourth of July!

Recipe Source: Our Best Bites

homemade ice cream cone chips

homemade ice cream cone chips

Homemade Ice Cream Cone Chips

Prep Time: 10 mins
Cook Time: 3-5 mins
Yields: 12


  • 2 Eggs
  • 1/2 Cup - Sugar
  • 2/3 Cup - Flour
  • 4 Tablespoons - butter melted
  • 1/4 Cup - Milk
  • 1 Teaspoon - Vanilla Extract


  1. In a large bowl, whisk together the eggs and sugar until lighter in color, about a minute.
  2. Add in the flour, butter, milk and vanilla. Mix until combined
  3. Heat a non-stick pan to a medium heat. Your pan may need a little butter if the batter ends up sticking a bit.
  4. Add about 3 teaspoons of batter to the center of the pan with a spoon or squeeze bottle. Roll the pan around to move the batter to spread out. The same technique used when making crepes
  5. Once the edge turn brown, flip and cook the other size for a minute. Immediately transfer the cone to the bottom of a muffin tin to form a bowl or chip. While that one cools on the pan, start making the next one.
  6. When the chip cools down it will have a crisp edge, transfer to a cooling rack. Enjoy once cooled with a scoop of your favorite ice cream.

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