Ice cream cones are typically associated with holding scoops of delicious frozen treats. But what happens when you have leftover cones, or perhaps a box of broken ones? Instead of tossing them, you can explore a variety of creative culinary applications. This article delves into unexpected and delightful ways to repurpose ice cream cones, from savory breadings to innovative dessert creations.
Before diving into alternative uses, it's interesting to understand the origins of this iconic edible vessel. Cones, in the form of wafers rolled and baked hard, date back to Ancient Rome and Greece. However, the transition to using them specifically for desserts, particularly ice cream, is less clear.
The earliest certain evidence of ice cream cones comes from Mrs A. B. Marshall's Book of Cookery (1888), written by the English cook Agnes B. Iced Pudding, a la Chesterfield, in Charles Elmé Francatelli's The Modern Cook, first published in 1846. The illustration is one of the earliest to show something akin to ice cream cones, arranged around the base of the iced dessert.
Edible vessels for ice cream gained popularity in the United States at the beginning of the 1900s. Molds for edible ice cream cups appeared in 1902 and 1903, thanks to two Italian inventors and ice cream merchants. A pivotal moment is often attributed to the 1904 St. Louis World's Fair. When an ice cream vendor ran out of paper cups, a Syrian concessionaire named Ernest A. Hamwi stepped in, offering a solution by curling a waffle cookie into a receptacle for the ice cream. Abe Doumar and the Doumar family of Norfolk, Virginia, also claim credit for the ice cream cone.
By 1912, Frederick Bruckman, an inventor from Portland, Oregon, perfected a complex machine for molding, baking, and trimming ice cream cones with remarkable speed, paving the way for the wholesaling of ice cream cones. He sold his company in 1928 to Nabisco, which is still producing ice cream cones as of 2017.
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One of the most innovative ways to use ice cream cones is as a breading for savory dishes. Waffle cones are particularly well-suited for this purpose. Cake cones, with their styrofoam-like texture, tend to absorb too much oil, while sugar cones can be overly sweet. Waffle cones, on the other hand, offer a crisp texture, subtle sweetness, and a dense crumb.
Waffle cone fried chicken can be the ultimate option for chicken and waffles.
To create waffle cone breading, start by crushing the cones. Place them in a sturdy plastic bag and pound with a rolling pin, or use a food processor for a quicker blitz. Set up a breading station with three shallow bowls or deep plates. The first should contain all-purpose flour, the second a beaten egg, and the third the crushed waffle cones. Season each bowl's contents with salt, and consider adding additional seasonings to the flour and egg depending on what you are making.
Dredge chicken pieces, chicken tenders, or pounded chicken cutlets in the flour, then the egg, and finally the waffle cone crumbs. Fry the breaded chicken in a deep fryer or a large pot of hot oil until golden brown and cooked through.
Waffle cone fried chicken can be enjoyed on its own, or as a creative twist on chicken and waffles.
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The possibilities extend beyond chicken. Sausages, corn dogs, and pork cutlets can also benefit from a waffle cone breading. Try a waffle cone breaded pork chop served alongside apples cooked with thyme and shallots. Or, create a unique breakfast sandwich by layering a brioche bun with breakfast sausage patties breaded in waffle cone crumbs and eggs poached in maple syrup.
For a meat-free option, consider using vegan "chicken" strips made of tempeh, or sticks of low-moisture mozzarella cheese.
Waffle cone breaded creations pair well with a variety of sauces. Consider serving them with honey mustard, maple barbecue, teriyaki sauce, sriracha mayo, or hot honey.
Beyond savory applications, ice cream cones can also be incorporated into other dessert recipes, adding a unique texture and flavor.
This recipe provides a mess-free way to enjoy Rice Krispies treats. Instead of traditional squares, the cereal mixture is packed into ice cream cones.
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First, melt marshmallows and butter in a microwave or saucepan over low heat, stirring until smooth. Remove from heat and stir in the Rice Krispies cereal. Working quickly with buttered hands, shape the mixture into balls and firmly pack them into ice cream cones.
For an extra touch, dip the edges of the ice cream cones in melted chocolate and sprinkles.
You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create pops.
Many styles of cones are made, including pretzel cones, sugar-coated and chocolate-coated cones (coated on the inside). The Konery specializes in gourmet waffle cones with unique flavors and colors, producing their own cones for various ice cream shops and specialty retailers.
In 1959, Spica, an Italian ice cream manufacturer based in Naples, invented a process whereby the inside of the waffle cone was insulated from the ice cream by a layer of oil, sugar and chocolate. Spica registered the name Cornetto in 1960. Initial sales were poor, but in 1976 Unilever bought out Spica and began a mass-marketing campaign throughout Europe. In 1979, a patent for a new packaging design by David Weinstein led to easier transportation of commercial ice cream cones. Weinstein's design enabled the ice cream cone to be wrapped in a wax paper package.
