Ice cream cone

A wafer cone is thin, crisp and usually fairly plain; a waffle cone is thicker, with a deeper grid pattern and a more toasted, caramel-like flavour. Waffle cones tend to hold their crunch better under a generous scoop.

Push a mini marshmallow or a small piece of chocolate into the tip before adding the ice cream. For a neater finish, serve the cone upright in a narrow glass or cone stand and eat it soon after filling.

Yes. Spread a thin layer of cone batter on a hot waffle iron until golden, then roll it into a cone while it is still warm and pliable; it hardens as it cools. Use a cone-shaped mould or roll it around a clean paper cone.

Keep empty cones in their original airtight packaging, away from heat and humidity. Once filled, eat them straight away: contact with melting ice cream quickly softens the wafer.

Try frozen yoghurt or sorbet, or fill a cone with whipped cream and berries just before serving. For a savoury party snack, sturdy waffle cones can hold a small serving of fruit salad, but fill them at the last moment to preserve the crunch.

The names often describe much the same thing: a crisp, thin cone made from baked batter. A waffle cone is a different style, usually thicker and patterned; the exact naming can vary between makers.

Yes, if it has been stored cleanly and kept dry; softness is usually a sign that it has absorbed moisture, not that it has spoiled. Discard it if it smells rancid, tastes stale or has visible mould.

It adds a crisp, sweet wafer layer, and the amount depends on the cone and how much ice cream is inside. Per 100 g, a wafer ice cream cone has 401 kcal, while ice cream in the cone has 222 kcal.