Let’s answer the question you’re probably thinking right now: Why would one want to make ice cream cones from tortillas? It all started when a friend sent me an article about making ice cream cones from slices of bread and puff pastry. I love all things ice cream and was up for the challenge.
The bread slices, the puff pastry, and a few other things I experimented with didn’t work out so well. Then it occurred to me—tortillas! They’re flat, they’re round, they’re easily accessible. They just might work. Guess what? They DO work. Every time.
The feedback I’ve gotten from these has been great. My son loves the softer texture of the tortillas and said he prefers these to a regular cone. Eating them, I had visions of crepe ice cream cones in Paris (I’ve never been there, but I’ve heard stories), so this is my Texas tortilla version. Ooh-la-y’all?
You don’t need an ice cream come press or maker, but you will need a roller for shaping. A krumkake roller is perfect. Grab the larger size version, unless you want very tiny cones. (Mine has a cone length of over 5 inches.)
You’ll start with plain 5- to 6-inch flour tortillas. Roll them out to make them even flatter. You might get another 1/2 inch or so of diameter. Brush both sides with melted unsalted butter.
Sprinkle both sides with granulated sugar. When the sugar melts in the oven, it’ll enable you to form the cone shape. Granulated sugar makes a much better “glue” than powdered.
Add some flavor to the sugar if you’d like. Cinnamon sugar is dreamy with chocolate ice cream. I’ve made a spiced version using chile-lime seasoning and sugar. This one is so good with a mango sorbet.
These bake two at a time. So, I think the cones are best for family ice cream nights, maybe not for a neighborhood block party.
Turn a rimmed cookie sheet upside-down. Place a piece of parchment paper on top. Then place the buttered and sugared tortillas on top of that.
Cover with another sheet of parchment and another cookie sheet, right-side up. Place a cast iron skillet on top of the stack if you have one. (This will just help ensure that the tortillas don’t puff up.)
Bake at 350ºF for 9 minutes. Remove from the oven and carefully wrap a hot tortilla around the mold. Roll the mold with the tortilla around it on the hot cookie sheet for about 3 seconds, most of that time with the seam down to seal. Remove the cone from the mold and place on a wire cooling rack. Repeat with the other tortilla.
While cones are still warm, turn them often and use the mold to keep the opening from flattening. Let cool completely on the wire rack. The cones won’t become crunchy but they will stiffen up as they sit, so make them a few hours before serving.
These homemade cones will likely have a hole in the bottom. Plop a few marshmallows or chocolate chips inside before filling with ice cream.
Scoop ice cream into the prepared cones and enjoy. (Have lots of napkins nearby.) Cones are best the same day they’re made.
I’m whipping up some vanilla bean frozen yogurt to go with my next batch of cones. How about you? Are you up giving homemade cones a try?
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