Homemade Waffle Cones Recipe (2024)

FAQs

Why are my homemade waffle cones soggy? ›

As noted earlier, whatever the shape, the waffle wafers are quite vulnerable to humidity. In a humid kitchen, the cooled wafers can begin to soften in as little as 15 minutes, so store them promptly. By that same token, don't rush the cooling process—warm wafers will steam themselves soft in an airtight container.

Here's what to do: Stand up your cones in the microwave and heat for 30 seconds on high. Let cool a few minutes, and they'll be nice and crisp again. They won't taste quite as good they did fresh, but your kids probably won't mind.

DRUMSTICK® Cone is Chewy and Soggy

Unfortunately, temperatures fluctuations for any length of time can impact the quality of the product and the crispiness of the cone. Over time, ice crystals may form, melt and transfer through the chocolate coating and into the wafer cone, making it soggy.

You really need your waffles to come out flat, with just a little texture to them. Thus, you need the shallow grid of a dedicated waffle cone iron, and not the deep grids of regular or Belgian waffle irons. There is also a way to make them without a waffle cone maker by using a frying pan.

Close the lid and cook for about 1 ½ to 2 minutes. Quickly remove the cooked, flat waffle from the maker and roll tightly around a cone roller to shape. Make sure the bottom point is tight. Hold for three minutes to set the shape.

Waffle cones have a higher sugar content than sugar cones, but they are also a great source of fiber. Waffle cones are perfect if you love toppings on your ice cream. Their wide brim will hold sauce, sprinkles, and nuts without spilling. Waffle cones also pair well with fresh fruit, frozen yogurt, and even granola.

The waffle cone was invented by accident. At the World's Fair 1904 in St. Louis, Missouri, an ice cream vendor ran out of cones. In a desperate attempt to serve his customers he turned to a close-by waffle vendor.

Immediately roll finished waffle around cone mold and allow to cool before removing cones. These are best eaten the day they are made, but can be stored in an airtight container for several days, or in the freezer for up to several weeks. The best thing about homemade ice cream is that you can make it any way you want.

You will want to heat your waffle maker to 385-400 degrees. (Temperature may vary depending on equipment, mix, and other variables.) Then, for a large waffle cone, place about 2 oz of mix in the center of the bottom grid. (For smaller cones, use less batter.)

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

What is the difference between a waffle maker and a waffle cone maker? ›

The main difference between these machines is the size and shape of the waffles their plates/grids produce. For example, Belgian waffles are around 1” thick, waffle cones are thin, and bubble waffles forgo deep pockets and opt for puffs instead.

Due to their conical top and flat bottom, cake cones cannot hold as much ice cream as waffle cones. Sweet and crunchy, waffle cones have a multitude of flavors that add a unique flair to the ice cream within them. These cones are much thinner than cake cones and retain the signature cone shape with a pointed bottom.

Bake Them in the Oven for That Crisp Finish

You probably already know the trick to keep your waffles warm by placing them in a 200°F oven until you're ready to eat. But if you set your oven a little higher, to 300°F, this trick will crisp waffles even further in addition to keeping them nice and warm.

How do you make soggy waffles crispy again? Put them in the oven and keep checking them. I would try 5 minutes at 350 degrees and check them every two or three minutes. They would probably take about 10 minutes all together.

Let them in a foil lined pan, then cover the pan with tightly packed foil. If a few start to cool, I would have a toaster around to pop them in and give a quick reheat and they will stay crsip too. I have done this many times. You can also freeze the leftover waffles and reheat in the toaster.