Ice cream wafer cone

Brush or spoon a thin layer of melted chocolate inside, then let it set before adding the ice cream. Fill the cone just before serving; once filled, the wafer softens quickly.

Keep them in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. If they lose their crispness, warming them briefly in a low oven may help, but let them cool completely before filling.

Vanilla, chocolate and strawberry ice cream are classic choices; fruit sorbet also works well. Dip the rim in melted chocolate and chopped nuts, or add a little whipped cream and sprinkles.

You need a wafer or cone iron: cook a thin wafer until golden, then roll it around a cone-shaped mould while it is still hot and pliable. It firms up as it cools, so shape it promptly and take care not to burn your fingers.

A wafer cone is usually thin, light and crisp, with a relatively plain surface. A waffle cone is thicker and more deeply patterned, with a richer, more pronounced toasted flavour.

Serve the ice cream in a bowl, or use a waffle cone, a sugar cone or a crisp biscuit instead. For a crunchy topping, break a wafer cone into small pieces and scatter them over the ice cream.

Most wafer cones are made with wheat flour, so they are not suitable for someone with a wheat allergy unless the packaging clearly identifies a safe alternative. Recipes can also include milk, egg or soya.