Peanut Buttery Ice Cream Cones

By Rena Coyle

Total Time
5 minutes
Rating
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Featured in: FOOD; Memories Are Made of This

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Ingredients

Yield:12 cones
  • ½cup creamy peanut butter
  • ½cup sugar
  • â…“cup egg whites (3 to 4 large eggs)
  • ÂĽcup flour
  • ÂĽcup milk
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

113 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 4 grams protein; 15 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mixing bowl, combine the peanut butter and sugar. Using an electric mixer, blend this mixture together. Add the egg whites and blend. Add the flour and blend. Add the milk and blend smooth.

  2. Step 2

    Heat a pizelle iron. Place about one tablespoon of the mixture onto the iron. Press close and cook until golden brown, about 35 seconds. Remove one at a time and, using a metal cone as a guide, roll into a cone shape.

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Comments

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natalie

The flavor was nice but for me this was a disaster on a traditional pizzelle maker. Perhaps if I had used peanut butter that has hydrogenated oils instead of natural peanut butter, or a nonstick press, it could have worked? But my batter stuck in the press and had to be scraped out.

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