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The cones are made with a vanilla batter that can be mixed by hand and cooked off straight away. There is really no fuss here. Make your batter in advance so when you are ready for your ice cream, you can cook off your cones and they will be ready in minutes. Once off the heat the cones crisp so you have to roll it fast.

For Gingersnap Ice Cream Cones, add 1 tablespoon mild molasses and 1/4 teaspoon each ground cinnamon, ginger, and nutmeg to the batter. Increase the sugar to 1/2 cup (100 g). For Honey-Cornmeal Ice Cream Cones, substitute 1 large egg and 1 egg white for the 1/4 cup (60 ml) egg whites.

No comparison! This ice cream cone recipe is really more like a pancake batter than a cookie batter. You don鈥檛 even need a mixer. The batter is mixed by hand, in one bowl, and it comes together in mere minutes. The batter will keep in the refrigerator for several days if you want to make just a couple of cones at a time.

For Honey-Cornmeal Ice Cream Cones, substitute 1 large egg and 1 egg white for the 1/4 cup (60 ml) egg whites. Melt 2 teaspoons of strongly flavored honey with the butter, and substitute 1/2 cup (70 g) of flour and 1/4 cup (35 g) of stone-ground cornmeal for the 2/3 cup (90 g) flour.