If you tuned in yesterday, you may have caught on that I’m in a cool-off-with-a-summery-treat kind of mood. I blame Leopold’s, I’ve been thinking about ice cream ever since our trip. And somewhere in those ice cream musings, I decided that my ice cream cone needed an upgrade: peanut butter.
But here’s the thing – I didn’t want to just slather peanut butter inside a regular ol’ ice cream cone. I wanted the cone to be infused with the flavor of peanut butter (I can be so demanding sometimes). Naturally I didn’t see anything to fit this bill at my small-town grocery store, so I searched around for a recipe to make them myself.
But I didn’t find one. I found plenty of recipes for regular cones, and even more ‘recipes’ telling me how to scoop pre-made ice cream into pre-made cones, but nothing for cones baked with peanut butter in them. Luckily, I had heard some more health-conscientious friends mention that you can often substitute peanut butter for butter in recipes. So, readers, for your sake and mine (mostly mine), I set out yesterday to experiment.
I did some practice runs in the morning with an original recipe, and I’m glad I did because it taught me one very important thing: be patient, and let the cones cook. I still struggled a bit with that in the evening when I made the peanut butter cones, but overall the cones turned out much better the second time around. My cone rolling technique also needs some practice, but it’s getting better. Also I don’t think I had beat the eggs and sugar enough in the first round.
Peanut Butter Ice Cream Cones (adapted from Joy of Baking)
- 2 Large eggs
- 1/2 cup sugar
- 4 Tablespoons peanut butter
- 2 Tablespoons milk
- 1/2 teaspoon vanilla
- 1/3 cup flour
- 1/8 teaspoon salt
- Vegetable oil, for the pan
Take a piece of cardstock paper, shape it into a cone and tape it in place. This is going to be your cone mold later on.
With a hand mixer, whisk the eggs and sugar together until they’re frothy.
Mix in your star ingredient – peanut butter! – along with the vanilla and milk.
Heat a 8 or 9 inch pan on the stove. JoB says to use medium heat, but that made the batter heat too quickly in some spots for me, so I kept the temp very low. Spray or brush a little oil onto the pan.
Scoop 3 or 4 tablespoons of batter and pour it into the pan (one of my espresso mugs was 4 T exactly- messy, but effective!). Tilt the pan around so that the batter spreads into a circle, about 6 inches wide. If the batter sits too thick, you’ll end up with more of a round pancake than a cone and it won’t be crisp all the way through.
Cook until golden brown on the underside, then flip. I had a few that started to bubble up when the first side was cooking (pan was too hot?), which would leave holes in the cone. I used a spatula to smooth out the uncooked side and seal those up.
Once the second side is golden brown, transfer the soon-to-be-cone to your work surface. For me that was a sheet of parchment paper (the kind with foil on one side, purchased by mistake), armed with my paper cone and a fork.
Working as quickly as you can manage with the hot cone-pancake, lay your paper cone across the pancake with the point near the edge of the pancake, and roll your cone around it. I used the handle of the fork to help keep one side in place while I rolled.
Like I said earlier, my cone rolling technique is a work in progress, so not all of the cones were drip-proof. For the ones with a hole at the bottom, you can use that little trick where you pop a tiny marshmallow in the bottom to stop drips. Or you can just eat very, very quickly.
Let the cone cool on a wire rack, seam-side down (you can even leave your paper cone mold in it for now), while you make the next cone. I had enough batter for six cones.
Once the cones have cooled, top them with a couple scoops of your favorite ice cream – for us, that was chocolate with peanut butter swirl – and enjoy!
A few of the cones I made in the morning had softened up by evening, but according to Joy of Baking you can re-crisp them by gently unrolling and reheating them one at a time at 400 degrees for 3 or 4 min. Then you get to re-experience the fun of rolling a blazing hot ice cream cone with your bare hands! Worth it.