5 Waffle Ice Cream Machines That Will Change Your Dessert Game

You bought a pint of premium ice cream. You grabbed a box of cones from the store. Ten minutes later you are wiping melted ice cream off your shirt because the cone went soggy. That crunch you paid for? Gone in sixty seconds. It happens every time because most store-bought cones sit on shelves for months. They are not crisp. They are not fresh. And they taste like cardboard.

Making your own waffle cones at home fixes that. Fresh, warm, buttery cones that actually snap when you bite them. Bowls for sundaes that hold hot fudge without leaking. This article walks you through exactly what to look for in a waffle cone maker, what the dials and attachments actually do, and why one machine in particular makes the whole thing nearly foolproof.

Proctor Silex

Proctor Silex Waffle Cone and Ice Cream…

COOKS CRISP BUTTERY SUGAR CONES AND BOWLS QUICKLY IN 2-3 MINUTES 800 watts of power cooks batter fast so there's less wait time between tasty waffle cones and bowls when using this waffle cone maker and waffle bowl maker machine

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The Proctor Silex Waffle Cone and Ice Cream Bowl Maker With Browning Control is the kind of appliance that earns permanent counter space. It heats up in a couple minutes, includes both a cone roller and a bowl press, and gives you a simple dial to pick your preferred shade of golden brown. You get consistent results without guesswork. More on that in a minute.

Why You Should Care About Browning Control

Browning control sounds like a fancy extra. It is not. It is the difference between a pale, chewy cone that bends and a deep-amber cone that shatters. The Proctor Silex machine has a dial that goes from light to dark. The cooking time runs about two to three minutes per cone. On the light setting you get a flexible cone that works well if you plan to dip it in chocolate and let it set. On the dark setting the sugars caramelize further, giving you a sturdier, crunchier cone that holds up longer against heavy ice cream.

I have used machines without this dial. You have to watch and guess and often pull the cone too early or too late. With the dial you set it once and it repeats the same color every time. That matters when you are making a dozen cones for a party.

The machine pulls 800 watts. That is enough to cook the batter fast without scorching the exterior before the inside sets. Batter spreads thin across the plate, heat hits evenly, and the preheat light tells you when the surface is ready. No guessing.

Cone vs Bowl: Which Attachment Should You Use?

The kit includes two attachments. The cone roller is a wooden cone shape you use immediately after cooking to shape the waffle into a cone. The bowl press is a rounded plastic form that you press into the center of the waffle disk to create a bowl. Both are simple to use, but you want to move fast. The waffle starts stiffening within about ten seconds off the heat.

Bowls are better for sundaes with multiple toppings and a cherry on top. They also work for savory dishes taco-style if you want to experiment. Cones are the classic ice cream delivery vehicle. You can wrap the bottom in a napkin and walk around. That said, bowls are easier to store because they stack. Cones need careful handling or a cone holder.

One trade-off: the bowl press works well for deep bowls, but you have to press firmly and hold for about fifteen seconds. If you rush it, the bowl sides end up too shallow. The cone roller takes a bit of practice to roll straight. Your first cone will probably be lopsided. Your third will look like a professional made it.

What Batter Works Best

You can buy pre-made waffle cone mix, but making your own from flour, sugar, butter, eggs, and vanilla tastes noticeably better. The key is the sugar-to-flour ratio. Waffle cone batter is sweeter and higher in fat than standard waffle batter. That extra sugar is what gives you the caramelized crunch.

If you want gluten-free cones, swap the all-purpose flour for a gluten-free blend that includes xanthan gum. Do not use coconut flour alone — it will not bind. The batter should be thin enough to pour but thick enough to spread without running off the edges. About the consistency of heavy cream.

One tablespoon of batter per cone is the standard. Too much and the batter spills over the plate and makes a mess. Too little and you end up with a tiny, brittle disk. Use a measuring spoon the first few times until you get a feel for it.

Cleaning and Storage Actually Matter

The nonstick coating on the Proctor Silex plates is PFAS-free. Waffles lift off cleanly when done. If a bit sticks, you probably did not let the batter cook long enough. Let the machine cool fully, then wipe the plates with a damp cloth. Do not use metal utensils or abrasive scrubbers.

The machine stands up vertically for storage. That is a small detail that makes a big difference when your counter space is tight. It slots in next to a toaster or blender and takes up half the footprint of a horizontal unit.

One minor annoyance: the cord is about 24 inches. If your outlet is far from your workspace, you might need an extension cord. I would like it a bit longer, but for most kitchens it is fine.

Frequently Asked Questions

Can I use regular waffle batter in a waffle cone maker?

You can, but the result will be a soft, floppy waffle rather than a crisp cone. Regular waffle batter has less sugar and fat. The cone won’t hold its shape. Stick to recipes designed for cones or bowls if you want that snap.

How long does it take to make one cone from start to finish?

Preheating takes about 2 minutes. Cooking takes 2 to 3 minutes. Shaping takes another 15 to 20 seconds. So you can turn out a cone every 5 minutes once the machine is hot. Make a batch of 6 in about half an hour.

Do I need to grease the plates before each use?

No. The nonstick coating works without added fat. The batter contains butter or oil, which is enough. If you grease, use a very light spray or brush. Too much oil makes the waffle slide around and cook unevenly.

Can I make gluten-free cones with this machine?

Yes. Use a gluten-free flour blend with binder. Avoid dense flours like almond or coconut on their own. The batter should still be thin enough to pour. Gluten-free cones tend to be a bit more fragile, so handle them gently during shaping.

How do I store fresh cones so they stay crispy?

Let them cool completely. Store them in an airtight container at room temperature. Do not refrigerate. They will absorb moisture and go soft. If you live in a humid area, add a silica gel pack or a piece of dry rice in the container. They stay crisp for about a week.

What You Should Do Next

• Decide whether you want cones or bowls more. The Proctor Silex does both, so you do not have to choose.
• Clear about 10 inches of counter space and a nearby outlet. The vertical storage helps later.
• Buy a pack of cone holders if you plan to serve cones at a party. They keep them upright and stop drips.
• Practice your first cone on a small batch. Waste a couple tablespoons of batter to learn the timing.
• Pair your fresh cones with homemade ice cream. A ice cream and smoothie maker lets you control the flavor and texture from scratch.
• If you want a different shape entirely, check out a bubble waffle maker for the Hong Kong-style waffle that doubles as an edible bowl.
• Check the current price of the Proctor Silex Waffle Cone and Ice Cream Bowl Maker on Amazon — it often costs less than a night out for two.