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Homemade ice cream cones

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Homemade ice cream cones


  • In a mixer’s bowl, beat the butter and the sugar with the whisk attachment at high speed, for about 2 minutes, until fluffy. 
  • Add the egg whites and the flour. Beat at medium-high speed for 1 minute more, until there is a smooth and uniform mixture. Remove the bowl from the mixer.
  • Preheat the oven to 180o C (350o F) set to fan.
  • Take a thick cardboard and with a round cookie cutter, 12 cm in diameter, shape a circle.
  • Cut the inside of the circle with a pair of scissors and keep the border of the cardboard. Place the cutout you made on a baking pan lined with parchment paper. Add 2 tablespoons of the mixture into the circle, making sure that it has the same thickness over its whole surface.
  • Remove the cutout and follow the same process by making one more disc with the mixture on the baking pan. 
  • Bake in the oven for 10-12 minutes, until the disks are golden and have the texture of a soft cookie.
  • Remove the baking pan from the oven and immediately place the ice cream cone mold on the one edge of the soft cookie.
  • If you don't have an ice cream cone mold, take one sheet of aluminum foil and place a carton sheet at the center. Fold them so that you get 1 cone, 10-12 cm in height and 5-6 cm in diameter. 
  • Roll the cookie until it is shaped like the cone. Roll immediately because the cookie will thicken while cooling.
  • Allow 2 minutes for the cone to set and remove the ice cream cone mold.
  • Follow the same process for the remaining mixture, making only two disks each time, in order to have the time to roll them into cones before the cookie cools.
  • Store at room temperature, sealed in an airtight container for 5 days.
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Nutrition information per portion

Calories (kcal)
9 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
12 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
27 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
9 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
14 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
5 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
2 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
1 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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