Sourdough Ice Cream Cones Recipe

While homemade ice cream has become a kitchen staple, serving it in store-bought cones can leave your creation feeling incomplete. That’s where sourdough ice cream cones step in to revolutionize your dessert experience. These aren’t your ordinary wafer cones – they’re crispy, tangy vessels crafted from discarded sourdough starters, adding a distinctive flavor dimension that perfectly complements any frozen treat.

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How to Make Sourdough Ice Cream Cones at Home

Transform your sourdough starter into crispy, tangy ice cream cones that’ll make your homemade ice cream even more special. These aren’t your ordinary wafer cones – the sourdough adds a subtle complexity that perfectly complements any ice cream flavor. While they take a bit of practice to master, the results are worth it.

Ingredients

• 1 cup active sourdough starter (fed 4-6 hours before use) – this gives our cones their unique flavor profile and helps create that perfect crispy texture
• 2 large eggs, room temperature, which provide structure and richness to the batter
• 1/4 cup unsalted butter, melted and slightly cooled – this ensures our cones stay crispy and adds a beautiful buttery note
• 1/3 cup granulated sugar, which helps achieve those gorgeously crispy edges
• 1/4 teaspoon vanilla extract (optional) to enhance the overall flavor
• 1/8 teaspoon salt to balance the sweetness and bring out the sourdough tang

Step-by-Step Process

• Begin by whisking your eggs in a medium bowl until they’re light and frothy (about 2 minutes) – this creates the foundation for a tender cone
• Slowly stream in the melted butter while continuing to whisk, ensuring everything combines smoothly
• In a separate bowl, mix your sourdough starter with the vanilla and salt until well combined
• Fold the starter mixture into your egg mixture, then gently whisk in the sugar until you achieve a batter with the consistency of heavy cream
• Let the batter rest at room temperature for 30 minutes – this is crucial for developing flavor and the right texture
• Preheat your waffle iron to medium-high heat (around 375°F if your iron has temperature settings)
• Pour about 3 tablespoons of batter onto the center of your preheated waffle iron
• Cook for 2-3 minutes or until golden brown and crispy
• Working quickly while the waffle is hot, use a clean kitchen towel to help roll it around your cone mold
• Hold for about 10 seconds until the cone sets its shape
• Place finished cones upright in a tall glass to cool completely

Pro Tips for Perfect Cones

Your first few attempts might not look Instagram-worthy, but here’s a game-changing tip: keep your cone mold warm between batches by wrapping it in a heating pad or keeping it in a low-temperature oven (around 200°F). This gives you precious extra seconds to shape your cone before the waffle cools and becomes too brittle to roll. Also, if you find your batter is too thick, thin it with a tablespoon of water at a time until it spreads easily – think pancake batter consistency. Finally, don’t skip the resting period – those 30 minutes make all the difference in achieving that perfect crispy-yet-pliable texture that makes these cones so special.

Related: How to Make Sourdough More Sweet

Best Ice Cream Flavors for Sourdough Cones

Vanilla Bean

The classic vanilla sourdough cone creates a perfect base for any ice cream flavor. The natural tanginess of sourdough combined with vanilla creates a balanced, aromatic cone that enhances any ice cream.

Quick Steps:

1. Add 1 scraped vanilla bean (or 2 tsp pure vanilla extract) to your base cone batter
2. Mix vanilla into the melted butter before combining with other ingredients
3. Let the batter rest for 40 minutes instead of 30 to allow vanilla to infuse
4. Cook as directed in the base recipe

Dark Chocolate

Dark chocolate sourdough cones add an extra layer of richness that pairs especially well with chocolate and caramel ice creams.

Quick Steps:

1. Add 2 tablespoons of high-quality cocoa powder to your base recipe
2. Increase melted butter by 1 tablespoon to maintain proper consistency
3. Sift cocoa powder with sugar before adding to prevent lumps
4. Cook at a slightly lower temperature (350°F) to prevent a bitter taste

Fresh Fruit

Adding fruit flavor to your cones works best with freeze-dried fruit powder, which won’t upset the moisture balance of your batter.

Quick Steps:

1. Add 2 tablespoons freeze-dried raspberry or strawberry powder to base recipe
2. Sift powder with sugar before incorporating
3. Reduce sugar by 1 tablespoon to account for the fruit’s natural sweetness
4. Watch cooking time carefully as fruit powder can brown quickly

Salted Caramel

Caramel-flavored cones require careful attention to prevent burning but create an amazing aroma and flavor.

Quick Steps:

1. Replace regular sugar with 1/4 cup caramelized sugar (cooled and ground fine)
2. Add 1/4 teaspoon extra salt to the batter
3. Mix caramelized sugar thoroughly with dry ingredients
4. Cook at 350°F to prevent over-browning

Seasonal Spices

Seasonal spice variations can transform your basic sourdough cones into holiday-worthy treats.

Quick Steps:

1. For fall spice: Add 1 teaspoon of pumpkin pie spice to the base recipe
2. For winter warmth: Mix in 1 teaspoon cinnamon and 1/4 teaspoon nutmeg
3. Incorporate spices with dry ingredients before mixing
4. Consider reducing sugar by 1 teaspoon if using sweeter spice blends

Can You Make Homemade Ice Cream Cones in Advance?

Storage Time and Temperature

Properly stored sourdough ice cream cones stay fresh and crispy for up to 5 days. The key is controlling moisture and temperature. Store them in a cool, dry place around 70°F (21°C). Avoid the refrigerator – the moisture will make them soggy. During hot summer days, keep them in the coolest part of your kitchen, away from the oven and direct sunlight.

Best Storage Containers

Store your cones standing upright to prevent breakage. A tall airtight container with a tight-fitting lid works best. Place a paper towel at the bottom to absorb any moisture. Don’t stack cones horizontally – they’ll lose their round shape and might crack. If you need to store many cones, separate layers with parchment paper to prevent sticking.

Signs of Freshness

Fresh sourdough cones should snap cleanly when broken and sound hollow when tapped. If they feel soft or bend instead of break, they’ve absorbed too much moisture. Check for any spots of discoloration or mold, especially in humid weather. Cones that smell stale or have lost their slight tang should be discarded.

Troubleshooting Tips

If your cones get slightly soft, you can recrisp them in a 200°F oven for 5 minutes. Let them cool completely before using. Don’t try to recrisp cones that show any signs of mold or have been stored for more than a week. For busy baking days, make the batter up to 24 hours in advance and store it covered in the refrigerator – just bring it to room temperature before cooking.

Can You Make Egg-Free Ice Cream Cones?

Recipe Adjustments

The basic sourdough cone recipe can be made without eggs by using the right substitutes. Replace the 2 eggs in the original recipe with:

• 1/4 cup aquafaba (liquid from canned chickpeas)
• 1 extra tablespoon melted butter
• 1/2 teaspoon xanthan gum

These substitutions help maintain the structure and crispiness that eggs usually provide. The aquafaba creates lightness, while xanthan gum helps bind the ingredients together.

Mixing Method Changes

The egg-free version requires slightly different mixing techniques:

1. Whip the aquafaba until foamy (about 2 minutes) before adding other ingredients
2. Mix the xanthan gum with your dry ingredients first
3. Add the extra melted butter last, incorporating slowly
4. Let the batter rest for 45 minutes instead of 30

Cooking Adjustments

Egg-free cones need special attention during cooking:

1. Heat your iron to a slightly lower temperature (350°F instead of 375°F)
2. Cook for 30 seconds longer than the regular recipe
3. Wait 2-3 seconds extra before starting to roll the cone
4. Hold the cone in shape for 15 seconds instead of 10

Texture Tips

For the best texture in egg-free cones:

1. Make sure your sourdough starter is very active
2. Use room temperature ingredients
3. Don’t skip the resting time
4. Work quickly when shaping – egg-free cones set faster
5. Cool completely before storing to maintain crispness

Related: Best Sourdough Carrot Cake Recipe

Seriously Good Sourdough Ice Cream Cones

With these step-by-step instructions, you’ll nail the perfect sourdough cone – and be sure, they taste incredible. Try cool flavors like vanilla bean or cozy spices to mix things up. Don’t sweat it if the first few aren’t perfect – that crispy, tangy combo is worth getting the hang of. Store them right and they’ll stay fresh for 5 days. Traditional or egg-free, these cones are gonna take your ice cream game to a whole new level!

FAQs – Sourdough Ice Cream Cones Recipe