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.
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Egg Waffle Ice Cream Cones
Traditional Egg Waffles
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tbsp tapioca starch (see note)
- 1 tbsp custard powder (see note)
- 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 Egg Waffle
- add 2 tbsp unsweetened cocoa powder to your batter
Matcha Egg Waffle
- add 2 1/2 tsp high quality matcha powder to your batter
- 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.
- Lightly grease both sides of your Bubble Waffler with an oil spray like PAM.
- 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.
- Using a cookie spatula, gently remove waffle. You should be able to roll it off in one piece.
- 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.
- Tapioca starch can be found at most Asian markets like Ranch 99.
- Custard powder can be purchased on Amazon*.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.