Combine all of the ingredients together until well combined
Spoon a small amount of the mix onto the hot iron, and close. I used a heaping 1/4 cup measuring cup full of the mixture for larger sized cones and bowls. Experiment with your iron, to see how much to use for the size cones you want to make.
Close the iron and wait at least a minute or two before opening it to peek at how your cones are looking.
After a couple of minutes, open the iron and check for doneness. Keep cooking the waffle until it starts to brown. If you remove it from the iron too soon, the cone will not hold its shape.
For waffle cones
Remove the browned cookie from the iron, and immediately, while still hot, roll into a cone shape. You can use a special cone shaper, or make your own cone shaper from thin cardboard or some other material. The cookie will start to harden as is cools, so if you wait too long, it will become too brittle to form.
For waffle bowls
If you want to make waffle bowls rather than cones, place the cookie into a cup or small bowl with the approximate width you want your bowls to have. While still hot, carefully press a smaller cup into it to help shape it. You can adjust the shape gently while the waffle is still hot.
Keep your cookie in position until it cools. (Meanwhile, you can begin to cook another cookie.) Once cool, it will have hardened and will hold its shape.
You may not serve the cones and bowls immediately or store them in a well-sealed airtight container.
Use immediately or store in an airtight container.Sometimes, you may find that either you haven't rolled it up tight enough, or part of the tip of the cone stays open for some reason or another. If you are worried about the cone leaking, you can either drizzle some chocolate into the bottom of the cone, or you can dip the tips of the cones into melted chocolate. Allow the chocolate to harden up before filling the cone with ice cream. (You can speed up the process by placing the cones in the fridge.)