Homemade ice-cream cones! With little sugar, some spelt and whole grain flour mixed in for crunch, color and fiber.
First, the good news: These cones are dead simple to make.
The not so good news: You cannot really do them without a cone-maker.
But a cone-maker is another of those machines that are relatively affordable and will in just a few weeks have produced more of their price in output, if you have ice-cream a few times a week (then again, you can also eat these without ice-cream. Roll them up as wafers. Put anything else into them!) So it is a reasonable investment. We have a very simple model which we got for €27. You don’t need a fancy model that blinks when the baking process has completed – it should be two minutes, give or take, and after a few tries, you know the timing and the simple machine will do just fine.
Again, with kids, this is a no-brainer: it’s easy, reasonably affordable, you can make smaller cones, you decide what’s in there – win/win/win/win. Also, they taste much better than store-bought cones.
A cone-maker is basically a waffle iron that will bake a very thin waffle, which you then, still hot, immediately wrap around a forming cone that is part of the machine eqipment. Let it cool off for two minutes, then you can shape the next one that should be about ready by then.
You may need afew tires to figure out how to roll the cones – I keep the forming cone in my good hand and start – still inside the waffle iron – rolling with the other hand, which I protect from the heat with an over mitten. Just roll, roll, roll, then press down to seal seams, set to the side to cool down and meanwhile pour new batter into the cone-maker.
Ice-Cream Cones (mkes about 15 cones)
- 90g shortening
- 75g sugar
- 1 small leaflet vanilla sugar (about 10g), or a few drops of vanilla essence
- 1 egg (medium)
- 175g flour – I use 100g regular wheat, 30 spelt flour and 45g whole wheat flour, but regular flour only works as well (and of course you can experiment with the quantities of the others)
- 125ml water
- In a bowl, blend margarine, sugar(s) and the egg.
- Bit by bit, add flour and water (if you pour in the whole flour first, blending in the water is more difficult).
- Leave the dough in the fridge for two hours minimum, or simply overnight/during your workday.
- Get out your cone-maker iron, grease it very lighty (if at all), and set to baking and rolling.
- Allow to cool out and get (or make) the ice-cream!
- Leftovers store well for several weeks in an airtight container. I use freezer bags closed with snap clips and gently slide the cones into one another to save space.