Recipe courtesy of Gourmet Magazine

Crepe Ice Cream Cones and Cups

  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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8 crepes

Melted butter

Aluminum foil

1 quart ice cream, sherbet or sorbet

Fresh berries for garnish


  1. To make cones: Arrange crepes browner side down on a work surface, fold them in half and fold them in half again to form triangles. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open. Brush the crepe cones with butter and bake them on a baking sheet in a preheated 400 degree oven for 4 minutes or until they are crisp. Remove the foil, fill each cone with scoop of ice cream and garnish with berries.
  2. To make the cups: Fit each crepe into an ovenproof 1 1/4 cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake them on a jelly-roll pan in a preheated oven for 5 minutes. Remove the foil and bake another 2 to 3 minutes, or until they are crisp and golden. Fill with a scoop of ice cream and garnish with berries.

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