Peanut Buttery Ice Cream Cones
Updated December 16, 2025
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup creamy peanut butter
½ cup sugar
⅓ cup egg whites (3 to 4 large eggs)
¼ cup flour
¼ cup milk
Nutritional analysis per serving
13 grams carbs; 1 milligram cholesterol; 113 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 15 milligrams sodium; 4 grams protein; 10 grams sugar
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
- 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.
- Step 2
Heat a pizzelle 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.
Private Notes
Comments
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.