Robin Anish: Make your own ice cream cones

What could be better on a hot summer day than homemade No-Churn Ice Cream?

I think we can all agree, nothing beats an ice cream cone on a hot summer day. But, what about making homemade ice cream and cones? The cones are as easy as baking cookies and the no-churn ice cream recipe couldn't be quicker or more delicious.



2 tablespoons butter, melted

2 large egg whites

7 tablespoons sugar

1/2 teaspoon vanilla extract

Pinch of salt

2/3 cup flour


First, make a mold on which to shape the cones. Cut a 10-inch circle out of thin cardboard then cut into 4 quarters. Bring straight edges of each piece together and secure with tape to form cone. Wrap each in aluminum foil, smoothing as much as possible. Brush or spray lightly with cooking oil.

Preheat oven to 350  degrees.

Whisk together egg whites, sugar and vanilla, salt and half of the flour, then mix in the melted butter. Whisk in the rest of the flour until smooth.

Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into 2 circles, 6 inches across. Try to get the circles as even and smooth as possible. Bake 10 and 15 minutes until golden brown.

Working quickly, use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone form. Press the seam firmly to close the cone and pinch the point at the bottom securely closed.

Let the cone cool slightly on the mold until it feels cool and firm then slide cone off the mold. Repeat, using the remaining batter. If cookie becomes too firm to roll, put it bake in the oven for a minute or so to soften it.

Now, you're ready to make ice cream.



One 14-ounce can sweetened condensed milk

2 teaspoons vanilla

Pinch of salt

2 cups cold heavy cream


Whisk together the condensed milk, vanilla and salt in a large bowl. set aside.

Whip the cream until stiff peaks form. Do not overbeat. Gently fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in remaining whipped cream until just blended. Immediately pour into a 6 cup pre-chilled container, freeze until scoopable, about 3 to 4 hours.

Now the fun begins. Create your own ice cream flavors by adding additional ingredients to the condensed milk before proceeding with the recipe.

Here are a few suggestions:

- For chocolate, whisk in 1/3 cup unsweetened cocoa powder

- Strawberry ice cream is as simple as adding 1 1/2 cups strawberries, diced and lightly mashed with a fork

- Whisk in 1/2 cup peanut butter and a handful of chopped peanut butter cups

- 1 1/2 cups diced bananas, lightly mashed

- 1/2 teaspoon mint extract and 1 cup chocolate chips

- 2 1/2 tablespoons instant coffee dissolved in 2 tablespoons warm water, cooled