An ice cream cone, poke (Ireland/Scotland) or cornet (England) is a crisp, cone-shaped pastry, usually made from a waffle with a texture similar to a waffle, and made so that ice cream can be carried and eaten without a bowl or bowl. Spoons, such as the Hong Kong-style Bubble Cone. Many types of cones are made, including pretzel cones and chocolate covered cones (coated on the inside). The term ice cream cone can also informally refer to the cone with one or more scoops of ice cream on top.

There are two techniques for making cones: one is to bake them flat and then quickly roll them into shape (before they harden), the other is to bake them into cone shapes.[1]

19th century

Cones, in the form of rolled and hard-baked waffles, date back to ancient Rome and Greece. Exactly when they transitioned to being used for desserts and especially ice cream is not clear. Some historians point to France in the early 19th century as the birthplace of the ice cream cone; an 1807 illustration of a Parisian girl enjoying a treat may depict an ice cream cone[2] and edible waffles were mentioned in French cookbooks as early as 1825, when Julien Archambault described how to roll a waffle out of “small waffles”. 3] In 1846, Italian-British chef Charles Elmé Francatelli described the use of ice cream cones as part of a larger dessert plate in The Modern Cook.

The earliest reliable evidence of ice cream cones comes from Mrs AB Marshall’s Book of Cookery (1888), written by English cook Agnes B. Marshall.[2] Her recipe for “Cornet with Cream” stated that “the cornets were made with almonds and baked in the oven rather than pressed between the irons”. Marshall is therefore often credited with inventing the modern ice cream cone.

Ice Cream Pudding à la Chesterfield in Charles Elmé Francatelli’s The Modern Cook, first published in 1846. The illustration is one of the first to show what appear to be ice cream cones arranged around the base of the ice cream dessert. Francatelli described the waffles as “gauffres filled with a bit of the ice cream”.

20th century

The Ice Cream Sandwich or Ice Cream Cornucopia trademark was registered in the state of Missouri and introduced at the 1904 St Louis World’s Fair.[10]
Edible ice cream cones were used in the United States in the early 20th century. Edible ice cream molds hit the market in 1902 and 1903 with two Italian inventors and ice cream salesmen. Antonio Valvona of Manchester patented a new device resembling a bowl-shaped waffle iron made “for baking biscuit ice cream cups” over a gas stove. The following year, Italo Marchiony in New York City patented an improved design that included a detachable base to allow the delicate waffle batter to be made into more unusual cups.

At the world exhibition in St. Louis in 1904, a Syrian-Lebanese concessionaire named Arnold Fornachou operated an ice cream stand. When he ran out of paper cups, he found himself next to a waffle vendor named Ernest Hamwi, who was selling some of his waffles to Fornachou. Fornachou rolled the waffles into cones to hold the ice cream. Some believe this is when ice cream cones became mainstream (although there is much debate about that).

Abe Doumar

the Doumar family of Norfolk, Virginia also claim credit for the ice cream cone. At the age of 16, Doumar began selling paperweights and other items. One evening he bought a waffle from another vendor, Leonidas Kestekidès, who had moved to Norfolk, Virginia from Ghent, Belgium. Doumar rolled the cone onto himself and put a scoop of ice cream on top. He started selling the cones at St. Louis exhibition. After his “bags” were successful, Doumar designed and manufactured a four-iron baking machine. At the 1907 Jamestown Exposition, he and his brothers sold nearly 23,000 skittles.

In 2008, the ice cream cone became Missouri’s official state dessert.


In 1912, an inventor named Frederick Bruckman of Portland, Oregon perfected a complex machine to shape, bake and polish ice cream cones with incredible speed. Inventions like these paved the way for the wholesale ice cream cone business. In 1928, he sold his company to Nabisco, which has continued to make ice cream cones since 2017. Other ice cream companies such as Ben & Jerry’s make their own cones.


He founded The Drumstick Company in 1931 to market the product and in 1991 the company was bought by Nestlé.

In 1959, Spica, an Italian ice cream maker based in Naples, invented a process that used a layer of oil, sugar and chocolate to insulate the inside of the cone from the ice cream. Spica registered the Cornetto name in 1960. Initial sales were poor, but in 1976 Unilever bought Spica and launched a mass marketing campaign across Europe. Cornetto is now [when?] one of the most popular ice creams in the world.[22]

In 1979, a patent for a new packaging design by David Weinstein led to easier transportation of commercial ice cream cones. Weinstein’s design allowed the ice cream cone to be wrapped in a waxed paper wrapper.

Prepare homemade ice cream rolls

After seeing how this rolled ice cream was made, I knew I had to try it for myself. This isn’t usually something you would do at home, so I knew it would take some experimentation. It turns out to be much easier than you might think.I just started with my classic no-machine ice cream recipe made with sweetened condensed milk and whipped cream.After mixing them together on my cold tray, I got creative and added some of my favorite spices.
Flavors of rolled ice cream

Rolled Nutella Ice Cream: Add some Nutella to your ice cream mix before freezing for a delicious hazelnut treat. Garnish with a Ferrero Rocher for an extra kick.
Strawberry Cheesecake Ice Cream Rolls: You’ll love this version with diced berries, shredded grahams and cream cheese. Top it with strips of strawberries and graham.
Oreo Ice Cream Rolls: Simply mash Oreo cookies into your ice cream base. Top it off with a whole Oreo cookie for added impact.
What’s amazing is that each flavor takes off super fast and is very easy to roll from there.

How to make ice cream rolls

For each flavor I get a thin spatula between the thin layer of ice and the chilled bowl.The magic happens before your eyes!Small spirals of ice form.For each flavor, I roll 4 to 6 buns and place them in a portable serving bowl .Topped with extra whipped cream, these homemade ice cream rolls are ready to steal the show.

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