Old Fashioned Waffle Cones

Batter Up

5 Local Chefs Present Their Best Batters

Photography by Sarah Unger

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.


Waffle cones with ice cream

Old Fashioned Waffle Cones

Course Dessert
Cuisine American
Servings 12 cones


  • whisk


  • 1 lb. The Ice Cream Show's Special Waffle Mix
  • 1 1/8 cups cold water


  • Add half of the water to the dry mix in a bowl.
  • Mix using a whisk until smooth, or use an electric mixer on low speed for 1 minute.
  • Add the remaining water and whisk until smooth. Let batter stand for 10 minutes, then stir.
  • Pour ⅛ cup of batter on a seasoned waffle cone iron, and bake at 400° for about 90 seconds.
  • Remove waffle from iron and form cone immediately, making sure to pinch the tip closed.
  • Rest cone on its side in a dish or standing up in a cup and let cool.
Keyword how to make waffle cones, The Ice Cream Show, waffle cone recipe

Larry Brodeur chef at The Ice Cream Show

The Ice Cream Show
By Larry Brodeur, Chef

Patton Albertson & Miller ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!