Ice cream cone

Ice cream cone

A wafer-style ice cream cone with a scoop of strawberry ice cream
Type	Pastry
Place of origin	United Kingdom (first documented recipe)
Invented	1888; 136 years ago (1888)
Serving temperature	Dry and cold
Main ingredients	Flour, sugar
Variations	Waffle cone, cake cone (wafer cone), pretzel cone, sugar cone, chocolate-coated cone, double cone, vanilla cone
Food energy (per serving)	23 kcal (96 kJ)
Media: Ice cream cone

An ice cream cone or poke (Ireland/Scotland) is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a bowl or spoon, for example, the Hong Kong–style bubble cone. Many styles of cones are made, including pretzel cones, sugar-coated and chocolate-coated cones (coated on the inside). The term ice cream cone can also refer, informally, to the cone with one or more scoops of ice cream on top.

There are two techniques for making cones: one is by baking them flat and then quickly rolling them into shape (before they harden), the other is by baking them inside a cone-shaped mold.^[1]