Sugar Cone Ice Cream Recipe

For die hard lovers of the ice cream cone, here's an ice cream that tastes just like one.

By Max Falkowitz
Updated December 19, 2023
A double scoop of sugar cone ice cream in a sugar cone, arranged on its side on a black slate surface.

Serious Eats / Robyn Lee

Why It Works

  • Sugar cones, rather than waffle cones, contribute the best flavor to the ice cream.
  • Toasting the cones deepens their flavor.
  • Opting for half-and-half instead of cream keeps the richness of the ice cream in check.
  • Adding vodka to the ice cream softens its texture, which compensates for the chewiness imparted by the cones.

You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone?

I've had this dream for a while but have held off from trying to make it a reality because while making cone-flavored ice cream is pretty easy, nailing the texture takes some work. You know that moment when you're through the top of an ice cream scoop and the outer cone rim has started to soften and you finally take a bite? That soggy cone bite is one of my favorite ice cream experiences, and it's the texture I wanted to get in my cone ice cream.

Half a dozen ice cream cones, arranged in a cast iron skillet.

Serious Eats / Max Falkowitz

To capture that spirit, I blended cones right into my base for a rich, cookie-thickened ice cream that freezes up ridiculously smooth and somewhat chewy. This ice cream bites back when you bite into it, and it's pretty much tailor-made for fans of super-dense, slightly elastic New England-style ice cream. (Or, for that matter, my ice cream flavored with speculoos, the Dutch cookie spread.)

"As for the taste, there's one important step: toast your cones until they turn a deep, burnished brown for maximum cone flavor."

A lower butterfat base and a glug of vodka keep the ice cream soft and less overwhelmingly rich. As for the taste, there's one important step: toast your cones until they turn a deep, burnished brown for maximum cone flavor.

Surprisingly, the most flavorful cones I encountered for this ice cream weren't waffle cones, the grand poobahs of the edible ice cream holder world. Plain old sugar cones—six of them—worked the best, contributing a balanced sweetness and unrestrained coneniness to the ice cream.

What should you serve this ice cream in? I'll get back to you after I figure out how to make a Neapolitan-flavored cone.

March 2014

Recipe Details

Sugar Cone Ice Cream Recipe

Prep 20 mins
Cook 5 mins
Active 60 mins
Chruning/Freezing Time 5 hrs
Total 5 hrs 25 mins
Makes 1 quart

Ingredients

  • 6 egg yolks
  • 1/2 cup sugar
  • 3 cups half-and-half (or 1 1/2 cups each cream and whole milk)
  • 6 sugar cones (2.5 ounces; 71g), roughly crumbled
  • 1 tablespoon vodka
  • 1/2 teaspoon kosher salt

Directions

  1. Adjust oven rack to middle position and preheat to 350°F (175°C).

  2. In a heavy-bottomed saucepan, whisk egg yolks together with sugar until very well combined, pale yellow in color, and slightly thick. Whisk in half-and-half until well combined, then bring saucepan over medium heat. Cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across the back leaves a clean line, or until custard reaches 170°F (77°C).

  3. In the meantime, place sugar cone crumbles in a single layer in a sheet pan and toast in oven until they darken in color and begin to smell toasted, 2 to 3 minutes, keeping an eye on them to ensure they don't burn. Carefully transfer toasted cone crumbles to a blender.

  4. Strain cooked ice cream base into blender carafe, cover, and let sit for 15 minutes, then blend until cones are completely puréed into base, about 30 seconds. Add vodka and salt to taste. Strain into an airtight container and refrigerate, or into a bowl over an ice bath, and chill until base cools down to 40°F (4°C).

  5. Churn base according to manufacturer's instructions. Serve right away as soft serve or transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Special Equipment

Ice cream maker, blender, fine-mesh strainer

Read More

More Serious Eats Recipes