The History of the Ice Cream Cone and How to Celebrate National Ice Cream Cone Day
The invention of the ice cream cone has long been a topic of debate, but it gained widespread popularity at the 1904 St. Louis World's Fair, where over fifty vendors sold ice cream in crispy waffle cones. This convenient and delicious way to enjoy ice cream quickly became a favorite, and today, we celebrate National Ice Cream Cone Day every September 22nd.
Celebrate this sweet holiday by grabbing a classic ice cream cone and sharing your treat online with #IceCreamConeDay. Looking to stand out? Try making your own homemade ice cream cones and ice cream at home using a Vitamix A3500 Blender for a smooth, creamy treat. Whether you prefer traditional or homemade, ice cream cones are a timeless delight loved by all ages!
Ice Cream Recipe with a Vitamix A3500 Blender
Ingredients
- 1 cup (240 ml) milk
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (100 g) granulated sugar
- ½ cup (35 g) non-fat dry milk
- 1 teaspoon vanilla extract
- 4 cups (520 g) ice cubes
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select the Frozen Dessert button on the blender.
- Turn machine on.
- In about 45 seconds, the sound of the motor will change and four mounds should form.
- Stop machine. Do not over mix or melting will occur. Serve immediately.
Ice Cream Cone Recipe
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2 large egg whites
- 1/2 cup (4 oz/115g) sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- pinch salt
- ⅔ cup (3 ⅓oz/100g) all purpose flour, sifted
- 2 tablespoons (1oz/30g) butter, melted
- melted semisweet chocolate
- Sprinkles
- Toasted nuts
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Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
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Place a nonstick skillet, cast iron pan or frying pan on low heat.
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Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
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Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
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Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
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Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
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Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
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These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.
Let us know how your cone turns out by using the hashtag #IceCreamCone Day and tagging us @jlhuffordonline on Instagram!
