America’s Test Kitchen DIY Ice Cream Sugar Cones



Learn how to take ice cream to the next level with the Test Kitchen’s Bridget Lancaster—making your own ice cream cones!

Recipe:

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America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

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39 Comments

  1. These are so much better than the cardboard tasting store-bought – unless you want to spend a fortune. Thanks so much for the great demonstration of making the cone 'coolers'. I'm sure to break at least the first one…

  2. I made this recipe today and used my waffle cone maker. Every single one of them burned. I think the high sugar content is the problem. It's a very tasty and crispy cookie batter but it just didn't work in my machine. 🙁

  3. I always love the idea of skipping the grocery store and being able to make things myself but I didn't hear you mention anything about pinching the tip of the come to avoid leakage. Is this a necessary step or does it get rolled tight enough so there will be no leaks?

  4. i made your recipe
    very nice
    but i used powdered white sugar
    and 1 tbsp chocolate
    i increased the amount of milk
    and made it in a non stick pan on the stove
    then i rolled them and put in the oven in low temprature to be crispy
    thank you

  5. Took 5 mins to make the batter, then used a waffle iron to cook them. Didn't bother with the cone shape. Anyone saying that it's to time consuming is full of crap. If you have time to watch youtube videos you have 10 mins to make these. Lazy people these days

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