There are many different types of ice cream cones on the market. Some are baked into cone or cup shapes while others are rolled into cone shapes. Before the invention of the ice cream cone, people would lick ice cream out of dishes called penny lick ice cream glasses, as the treats were sold for 1 cent apiece. Wafer, waffle, sugar and bowl are some of the most popular types of cones.
Wafer cones are also sometimes called cake cones. They are often lighter in texture and thinner than the other types and are sometimes made with cake flour to create an even more delicate composition. Wafer cones may be pointed or cup-shaped.
Waffle cones are very popular variety. They have the texture produced by a waffle iron and are usually rolled and formed into a cone shape. Waffle cones are often thick and may even be double rolled for extra strength and thickness. Chocolate waffle cones often have some melted chocolate added to the batter and are very dark in color.
Sugar cones are the sweetest type of cone as they have the most sugar added. White sugar and molasses are usually used to make them, but sometimes, brown sugar is used to produce a slightly darker cone. Like some waffle cones, sugar cones may also be double rolled.
Bowl ice cream cones are bowl-shaped. Many people enjoy this type because it allows them to eat the bowl once the ice cream is finished. Other novelty cones may be available, such as those shaped like a pig trough.
Before the cone shape was used to hold ice cream, it was associated with much fancier desserts. In the 18th century, cone-shaped pastries called coronets, or little horns, were filled with fruit creams and ice creams to serve at dinner parties. Waffle coronets and flavored whipping creams were added later. An Italian man was thought to have started selling ice cream in cones in Manchester, England, in the mid-1800s. They became known as Hokey Pokeys and made the former fancy type of coronet into an inexpensive version that could be sold on the street to passers-by.