In Good FlavorTurn some of your favorite cereal brands into waffle cones!! Learn how to make waffle cones that taste like Froot Loops, Cocoa Krispies, or other cereals. Now you can enjoy homemade ice cream cones in a variety of flavors all summer!!
Have you ever wondered why ice cream cones don’t come in a variety of flavors? I have!! I created these cereal flavored waffle cones many years ago and finally decided to share them with you all. They are so fun and easy to make…especially if you have little kiddos in your life.
The cones are absolutely delicious as they take on the flavor of the cereal. They are crispy, crunchy and add a new dimension to your ice cream eating experience. In fact, they will revolutionize it! Imagine enjoying Cinnamon Toast Crunch, Froot Loops, Cocoa Krispies, or Cap’n Crunch waffle cones with your ice cream. I can tell you, the are pretty darn good!! Dare I say to the point where you don’t even need ice cream?!
Well, you can make them!! You do need a few special equipments to before you can get started. These are my recommendations, but get any brand you want.
- Waffle cone and ice cream cone maker—I have this waffle cone maker model, which works very well. It comes with an ice cream cone mold, which you will need.
- Ice cream cone mold—might not be needed if your waffle cone maker comes with one.
- A food processor—this model is a 4-cup capacity, perfect for the small amount of pulverizing needed.
- Small wire whisk—I have this 8-inch dishwasher safe whisk.
I know these waffles will be a hit if you make them!!! So make this the first summer of your summer tradition of making cereal flavored waffle cones to enjoy with your ice cream!
Ingredients needed:
Because the cereal is already flavored, only a few simple ingredients are needed to create these super tasty cones.
- Cereal—Pick from a plethora of cereal varieties…Froot Loops, Cocoa Krispies, Honey Nut Cheerios, Fruity Pebbles, Corn Pops, Frosted Flakes, Cinnamon Toast Crunch, Cap’n Crunch, or another of your choosing. Run it through the food processor to get pulverize into flour or coarse cornmeal consistency.
- Butter—for flavoring and crispiness.
- Sugar—use granulated. Adds sweetness and helps waffle cones become crispy.
- Egg whites—acts as a binder and for structure.
- Flour—provides extra gluten for added structure.
- Chocolate chips—dropped into the bottom of the cone while warm to plug the hole at the tip. Use either white or chocolate.
Recipe highlights:
- Pulverize cereal in a food processor. Measure out 3/4 cup.
- In a small mixing bowl, whisk melted butter and sugar. Whisk in egg whites.
- Whisk in cereal, then flour.
- Batter should be thick enough to cling onto a spatula but thin enough to fall off in sheets or clumps.
- Place a dollop of batter onto a waffle cone maker. Cook for 2-4 minutes (depending on your model).
- Transfer to a flat work surface. Wrap the waffle around the mold to form a cone. Press down on seam for 20 seconds.
- Drop a few chocolate chips into the bottom of the cone while warm to plug the hole. Allow cone to cool on a wire rack, seam side down.
- Continue cooking the remaining batter.
- Detailed instructions are in the recipe card below.
View the how-to video or save for later with this Pinterest Pin.
Can you use any kind of cereal?
Naturally, I have not tested this recipe on ALL cereal. But I have tested on Froot Loops, Cocoa Krispies, Honey Nut Cheerios, Fruity Pebbles, Corn Pops, Frosted Flakes, Cinnamon Toast Crunch, and Cap’n Crunch. Therefore, this application should work on plethora of others.
What not to use? To be honest, I have not tested on cereal that have components like marshmallows and dried fruit. I don’t believe they would pulverize cohesively and would not be good for making cones. Their addition will most likely affect the crispiness of the cones. They may also cause sticking issues with the waffle cone maker. But feel free to experiment on your own and let me know how it turns out!
What consistency should the batter be?
For most of the cereal tested, milk is not necessary. If the batter is allowed to sit too long, it may thicken enough to the point that adding a couple teaspoons of milk will loosen it up.
The batter should be thick with a little bit of fluidity. When scooped up with a spatula and tipped to allow to fall freely, it should slowly cascade off or fall in clumps.
When in doubt, err on the side of slightly thick batter, as adding too much liquid will make the cones soft.
How to tell when the cones are done?
Check the manufacturer’s instructions on how long to cook the waffles. Generally, it will require 2-4 minutes. My waffle cone maker takes about 3.5 to 4 minutes with the dial cranked up 3/4 way.
The best way to gauge doneness is by visual queues. The cooked areas will look slightly darker than the uncooked batter. You’d want 3/4 of your cone to take on the darker shade before you remove it from the waffle iron. If distinct color variation is not visible, look for the outer perimeter of the waffle—it should appear slightly darker and crispy all around when the waffle is done.
How to store:
Allow the cones to cool completely before storing. Place in an airtight container and store for up to a week at room temperature and 2 weeks refrigerated.
I prefer to keep the cones in the refrigerator to extend the shelf life. It also keeps the cones crisp. Storing at room temperature puts them at risk for softening, especially in humid weather.
Helpful tips:
- When in doubt, err on the side of slightly thick dough rather than adding milk. Too much milk will make the cones less crispy. And if needed, add 1 teaspoon at a time up to 2 teaspoons.
- The cones may take 15 minutes to fully crisp up. If they are still soft at that point, the batter might be too wet, or it was not cooked long enough. To resolve, add a little more ground cereal or cook longer.
- If the cones are brittle and break easily, they were cooked a little too long or the batter is too dry. To resolve, reduce cooking time first. If that doesn’t work, add milk.
- Drop a few chocolate chips to the bottom of the warm waffle cone to plug up the hole to prevent ice cream from leaking. The chocolate will melt from the heat of the cone.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Waffle maker—this is the one that I use. It works great for this recipe and comes with a cone roller and waffle bowl press.
- Small food processor—this has a 3.5 cup capacity work bowl with a pour spout. It and the locking blade are dishwasher safe.
- Ice cream scoop—for filling your cones with deliciousness. This large scoop is ergonomic and is comfortable for both left and right hands. It has an innovative design and an easy release trigger.
- Small wire whisk—this set contains a 5.5” and a 7” inch whisks. They are rustproof and safe for nonstick surfaces.
- Small spatula—these silicone spatulas come in a set of four. They are ideal for nonslip surfaces.
- Cooling rack—to rest the cones on while they cool and harden. This heavy duty stainless steel cooling rack fit a quart size sheet pan.
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Make Your Own Cereal Waffle Cones
Description
Turn some of your favorite cereal brands into waffle cones!! Learn how to make waffle cones that taste like Froot Loops, Cocoa Krispies, or other cereals. Now you can enjoy homemade ice cream cones in a variety of flavors all summer!!
Ingredients
Instructions
- Place 2 1/2 to 3 cups of cereal in a food processor. Pulverize until cereal is flour or coarse cornmeal consistency. Measure 3/4 cups and set aside.
- In a small mixing bowl, combine butter and sugar. Whip with a hand whisk for 45 seconds. Add egg whites. Whip for 45 seconds.
- Add the 3/4 cups of pulverized cereal. Whisk until well blended. Add flour. Whisk to combine.
- Check for the consistency of the batter. To do so, scoop up a generous clump using a small spatula. Tip the spatula to allow the batter to fall freely. Parts of it should slowly slide off in a sheet or a sticky clump (image below).
- Heat your waffle cone maker according to manufacturer’s instructions. Dollop 3 tablespoons of batter into the center. Press down on the lid as you close to flatten batter. Cook for 1-3 minutes (different models may cook at different rates). Waffles are done when 3/4 of it has slightly changed shades and/or the outer rim of the waffle appears crispy all around. My model cooks between 3 1/2 to 4 minutes with the heat cranked up at 75%.
- Use a non-metal spatula or a wooden popsicle stick to lift and remove waffle. Slide it onto a flat surface. As soon as you can without burning your fingers, wrap the waffle around the cone and press down with the ice cream mold for 20-30 seconds to secure the seam.
- Drop a few chocolate chips to the bottom of the cone. The warm cone will melt the chocolate and plug up the opening at the tip. (Alternatively, dip the tip of the cones into melted chocolate after the all the cones are formed.)
- Transfer to a wire cooling rack, keeping the seam side down.
- Continue cooking and shaping the remaining batter.
- Makes 4 waffle cones, about 5 to 5 1/2-inch in diameter. Adjust the amount of batter you put on the waffle cone maker to make larger or smaller cones.
Notes:
- *Cereal tested: Froot Loops, Cocoa Krispies, Honey Nut Cheerios, Fruity Pebbles, Corn Pops, Frosted Flakes, Cinnamon Toast Crunch, and Cap’n Crunch. Frosted flakes don’t pulverize as finely as the others tested. The former have a slightly porous matrix but are still crispy.
- This recipe has not been bested on cereal with add-ins like fruits and marshmallows. The add-ins may not pulverise as well and may cause sticking issues with the waffle iron. Crispiness of the cones may also be affected. Feel free to experiment on you own.
- **The batter will thicken if it sits out too long. Add 1 teaspoon of milk at a time if the waffle cones come out too thick. Adding too much milk will reduce the crispiness of the cones. I caution against adding more than 2 teaspoons.
- If the waffle cone seems a little soft, let it sit for 15 minutes to crisp up. If it’s still soft, the batter might be too wet, or it was not cooked long enough. To resolve, add a little more ground cereal or cook longer.
- If the hot waffle is too brittle to shape, it might be overcooked or the batter is to dry. Try reducing cooking time. If it does not work, add a little milk.
- Greasing the waffle cone maker is not necessary unless you have sticking issues.
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What a great idea! And they’re so pretty.
Thank you Mimi!