Waffle ice cream cone

A waffle cone is made from a richer batter and baked in a patterned iron, giving it a thicker, crisp shell; a wafer cone is usually thinner and plainer. The waffle cone is also often rolled while hot, then left to harden.

Cook a thin layer of cone batter in a waffle-cone iron until golden, usually for about 1–2 minutes. Roll it around a cone mould while it is still hot, pinch the tip closed and hold the seam briefly; it firms up as it cools.

Fill it just before serving, since ice cream quickly softens the crisp shell. For a barrier, brush the inside with melted chocolate and let it set before adding the ice cream.

Keep them in an airtight tin or container in a cool, dry cupboard, with kitchen paper between layers to protect them from knocks. Moisture makes them lose their crunch, so avoid the fridge.

Use one for fruit and yoghurt, or fill it with whipped cream and berries shortly before serving. Crushed waffle cone also makes a crunchy topping for sundaes and other desserts.

Yes: a wafer cone works as a substitute, but it is usually thinner and more delicate. Per 100 g, a wafer ice cream cone has 402 kcal, compared with 423 kcal for a waffle ice cream cone.

Wheat flour is common, and recipes often include egg, butter or milk; some also use soya lecithin. Ingredients differ between cones, so read the ingredient list if you need to avoid a particular allergen.