No ice cream maker or waffle iron needed! This soft ice cream is blended periodically throughout the freezing process to keep it smooth. <br /> <br />Summertime in New England is synonymous for Ice Cream season. And after getting an abundance of strawberries and rhubarb from my Coonamesset CSA, I wanted to make some from scratch. The only problem is: I don’t have an ice cream machine. Growing up, I used to make ice cream with layered coffee cans, kicking the can down the street to keep the ice cream churning while it froze into a smooth and rich treat. Instead of kicking it in a can, I figured I could just blend it up periodically while it froze in the freezer. In between chores I would blend it up a little more, and taste a little more, enjoying the progress. I ran into a similar machine-less situation with the sugar cones. I have no waffle iron, but hey: <br /> <br />Waffles : Pancakes :: Waffle Cones : Sugar Cones <br /> <br />You can totally make cones in a frying pan just like you would pancakes, only make the batter much more sugary. I found that spreading the batter on the pan into a thin layer worked well in getting a thin, crunchy cone. <br /> <br />Oh, and then I recommend dipping the cones in chocolate. <br />

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