If you love ice cream cones, you can buy an ice cream cone maker or a pizelle maker and make ice cream cones or waffle cone bowls to your heart’s content. If you don’t want to clutter up your kitchen with another countertop appliance – or you simply don’t have room for it – you will be happy to know that there is another way to make ice cream cones at home easily using pie crust.
I was inspired to make these pie crust ice cream cones after making some cream horns for a recent Craftsy post. The cones are made using the same technique that I used for the cream horns, wrapping thin layers of pastry around a metal cone and baking until golden. I used puff pastry to make the cream horns, but puff pastry doesn’t seal up quite as well as pie pastry does, leading to a cone that leaks. Pie crust dough is flaky, buttery and a bit sturdier than puff pastry, making it a very good choice for a project like this one.
I do recommend picking up a set of cream horn molds for best and easiest results. If you don’t want to order a set (they’re inexpensive and reusable), you can make them by shaping aluminum foil into molds. The pie crust should be rolled out until it is just over 1/8-inch thick, then cut into 1/2-inch strips and wound around the metal cones to form the shape of an ice cream cone. I brushed my cones with a little milk and sprinkled on some coarse sugar to add a little extra sweetness. Once the cones have baked, you can remove them from the molds and let them cool. They’re ready to eat almost right away, though they can be prepared a day in advance and stored in an airtight container, too.
The finished will be crisp and flaky. They’ll also be a little smaller than many commercially available cones. Use a slightly smaller scoop to get the perfect size for the cone and feel free to indulge in a second cone if you want a more generous serving.
Pie Crust Ice Cream Cones
1 1/3 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
1/3 cup butter, cold and cut into pieces
approx 1/3 cup cold water
milk, for topping
coarse sugar, for topping
In a large bowl, whisk together flour, sugar and salt. Add butter and toss to coat the pieces, then cut in butter using a pastry cutter or your fingertips until no pieces larger than a big pea remain.
Add in water and stir using a fork until the dough comes together. If necessary, add in a few additional teaspoons of water. When dough comes together, press into a disc and refrigerate for at least 1 hour.
Preheat oven to 400F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into an approximately 7×9-inch rectangle. Cut dough into strips 1/2-inch thick by 9-inches long.
Working with one piece of dough at a time, roll the strip around the metal cream horn mold starting from the bottom and making sure to overlap layers of pastry. Pinch the bottom to seal and place on prepared baking sheet. Repeat with remaining strips of dough. If working in batches, refrigerate dough until ready to use.
Brush cones with a little milk and sprinkle with coarse sugar.
Bake for about 20 minutes, until golden brown. Allow cones to cool before serving.
Makes about 14 cones.