Egg Waffle Ice Cream Cones


These ice cream cones, made with Hong Kong style egg waffles (sometimes referred to as eggettes or egg puffs), are inspired by the Puffle Waffle Cones served at Cauldron Ice Cream in Santa Ana.

I’ve already shared my love for egg waffles and my recipe for them. Making them into an ice cream cone is an ever more fun way to enjoy them. The sweet little egg shaped puffs are crispy on the outside and soft and fluffy on the inside. Not only does the shape look cool, but you can easily break them off and eat them one by one.

Last time I shared my recipe for egg waffles, I was still using the cast-aluminum pan from Nordic Ware sold at William Sonoma. Shortly after my post, I discovered that there is now an electric egg waffler maker, CucinaPro Bubble Waffler. The cast-aluminum pan was always a little tricky to use, so I was really excited by an electric version that would do all the work for me.

I used the bubble waffler for these cones and it’s so easy to use. No more having to rotate the pan every two minutes. The waffles cook much faster in the electric version too. And you don’t just have to make Hong Kong egg waffles. You can make traditional waffles, muffin waffles, etc, and they will all come out with this cool shape.

I do recommend that you leave them in the waffle maker a little longer than when the machine tells you they are done. You want them to be golden brown with a crispy exterior and the machine has a tendency of telling you the waffles are done once the batter is cooked but before it crisps up.

Special Tools

CucinaPro Bubble Waffler

Egg Waffle Ice Cream Cones

Ingredients:

Traditional Egg Waffles:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tbsp tapioca starch (can be found at most Asian markets like Ranch 99)
  • 1 tbsp custard powder (can be purchased on Amazon)
  • 2 large eggs
  • 2/3 cup granulated white sugar
  • 2 tbsp evaporated milk
  • 150 ml water
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract

Chocolate version:

  • add 2 tbsp unsweetened cocoa powder to your batter

Matcha version:

  • add 2 1/2 tsp high quality matcha powder to your batter

Directions:

  1. In a large bowl, add all ingredients and mix with a whisk until only very small lumps remain. Set batter in fridge for one hour. Make sure you do this! Otherwise the batter will stick to your waffle maker.
  2. Lightly grease both sides of your Bubble Waffler with an oil spray like PAM.
  3. Plug in your waffle iron. Pour enough batter into the bottom section of your waffle iron to fill about 2/3. Then close tightly. Waffle batter should spread enough during cooking to reach the edges of the waffle maker. Cook until waffle is crispy on the edges. When the waffle maker indicates it is done, it will likely be cooked, but still be pale yellow. You want the waffle to be a light brown and crispy on the edges, so you can cook a few minutes longer past when it indicates it is done.
  4. Using a cookie spatula, gently remove waffle. You should be able to roll it off in one piece.
  5. Repeat with the remaining batter (re-greasing waffle maker first). You should have enough to make 3 full waffles and one smaller waffle. Curl the waffles and place into paper cones, which you can make yourself. I usually use parchment paper, though this time I used brown paper bags. Fill with scoops of ice cream and toppings or sauces of your choice. Serve immediately.

All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on instagram with the hashtag #kirbiecravings!

12 comments on “Egg Waffle Ice Cream Cones”

  1. How cool. I need to buy a regular waffle maker before I start dreaming about a bubble waffle maker but they would make amazing ice cream cones for sure 🙂

    • I have a regular waffle maker but I think I use my bubble one more! plus I think it’d be fun to just do bubble waffles for everything =)

  2. Maybe it’s because I’m a sci fi fan, but those cones look like alien space pods.  Especially the green one.  Lol. I’ll bet they taste great though!

  3. Hi Kirbie I have been following your recipe to make these waffles. with my iron, it takes me about 3 minutes on a medium-high setting to get it cooked well. My friend suggested to flap it with a folded magazine while its resting as it makes it crunchier and it does!

    I’ve tried using matcha powder from david’s tea and mixing it into the batter like you suggested and mine do not turn out like yours. They get burnt in 2 minutes. 1 minute and 30 seconds are the max I can cook them in. Do you notice that you have to cook it for less time with the matcha version?

    I’m also wondering where you purchase green tea ice cream and the cost of them. Thank you your blog is very helpful.

    • Thanks for sharing your results. Different waffle irons will have different timings, so thanks for sharing. Both the chocolate and matcha cooked slightly faster for me because the batter is less wet, but I don’t recall it being half the time. I’m not quite sure what you mean about your matcha version not turning out like mine. Do you mean the color? Because it sounds like you got them to cook, just in far less time. If it’s the color, then it’s likely the matcha powder you are using. Different grades of matcha powder will produce different results. You may also try a lower heat setting if you are having issues of your matcha ones overcooking. Mine sometimes turn out a little too brown if I leave them in too long, but I haven’t had any burned ones yet.
      Green tea ice cream can be found at most Asian grocery stores. I usually get mine at Chinese grocery stores or Japanese ones. Haagen Dazs also sells one.

  4. Thanks Kirbie,

    Yes I get discoloration on my green tea ones the edges that touch the iron are dark brown while the matcha is green, I think my heat maybe too high. I have a professional iron maker I bought from hong kong now and its much hotter than the cucina pro one I got from bed bath and beyond.
    My original waffles are really dark brown in color as well, I think I do not need to cook them as long in the new iron. I had them on for 3 min and 15 seconds and they are dark brown already. Do yorus get dark brown when you cook them on for too long? I will try two minutes tomorrow and let you know the results.

    Cheers,Calvin

    • I suggest maybe reducing the heat for your green tea ones. Also you might need a different green tea powder. I use a premium quality matcha powder and it makes a huge difference in the batter staying green. Some of the lesser grades will turn yellow and brown when heated.

  5. I’m also wondering how they are supposed to taste. I live in a small town in canada so we do not have much specialty food here. The outside is supposed to be crunchy, but what about the inside? Are they supposed to be well cooked as well or a little mushy like a sponge cake?

  6. Hey kirbie,

    I’m wondering how you care for your iron? I have a professional one I bought from hong kong, but a lot of times it sticks when I try to lift it but a lot of times it dosent. I have had people telling me to spray it with oil every time I make a new waffle and other people tell me never to put oil on. I don’t know what to do. Could u give me some advice on that? Thanks!

    Calvin

Leave a Reply

Your email address will not be published. Required fields are marked *