How Hong Kong’s Egg Waffle Became America’s Viral Ice Cream Cone

Ever scrolled through Instagram and seen a viral dessert that looks like a puffy, golden cone filled with ice cream—and wondered what it actually is? The answer might surprise you. This so-called "Puffle Cone" isn’t some newfangled American invention. It’s actually a beloved Hong Kong street food you’ve probably eaten since childhood.

The answer is simple: the Puffle Cone is made from Hong Kong’s traditional egg waffle , a crispy-on-the-outside, soft-on-the-inside snack that’s been around since the 1950s. A California ice cream shop has simply repurposed it as the ultimate edible ice cream cone.

What Is a Puffle Cone?

The Puffle Cone is the brainchild of 26-year-old Desiree Lee, owner of Cauldron Ice Cream in California. She took the classic Hong Kong egg waffle—a street food that’s been a local favorite since the 1950s—and turned it into a cone alternative. Instead of a traditional wafer or waffle cup, the egg waffle is used whole, still warm and crispy, to cradle a scoop (or two) of liquid nitrogen-churned ice cream. The result? A contrast of textures and temperatures that’s as fun to eat as it sounds.

Why It Works: Texture & Temperature Contrast

The magic of the Puffle Cone lies in its dual textures and temperatures. The egg waffle is freshly made, so it’s crisp on the outside and tender within. Meanwhile, the ice cream—made using liquid nitrogen for extra smoothness—is served frozen and creamy. When you bite into the combination, you get a satisfying crunch giving way to a soft waffle interior, all surrounding cold, smooth ice cream. It’s a play on the classic “hot and cold” dessert concept, amped up with contrasting textures.

The Hong Kong Connection: Not So New After All

While Cauldron Ice Cream has popularized the Puffle Cone abroad, similar experiments have already taken place in Hong Kong. Last year, some local ice cream shops began using the entire egg waffle as a cone replacement—but not as a standalone viral product. The key difference? Cauldron has turned it into an Instagram-worthy, full-dessert experience, complete with a trendy name and a focus on the contrast between the hot, fresh waffle and the cold ice cream. If you can’t find it near you, the article suggests an easy workaround: buy your favorite ice cream and use an egg waffle to wrap it up yourself.

How to Make Your Own (No Liquid Nitrogen Needed)

You don’t need to be a professional ice cream maker to try this at home. Here’s how you can recreate the experience:

• Start with a freshly made Hong Kong-style egg waffle (or make your own using an egg waffle iron).
• While the waffle is still warm and crispy, prepare your favorite ice cream—soft serve or scooped works fine.
• Scoop the ice cream directly onto the waffle while it’s warm enough to hold shape, or wrap the waffle around a pre-scooped ball of ice cream.
• Enjoy immediately to experience the full contrast of hot, crispy waffle and cold, creamy ice cream.

No special equipment needed—just good ingredients and timing.

Frequently Asked Questions

What exactly is a Puffle Cone?

A Puffle Cone is a dessert where a Hong Kong-style egg waffle is used as the cone or holder for ice cream. It’s crispy on the outside, soft on the inside, and serves as both the container and a complementary snack to the ice cream.

Is the Puffle Cone really from Hong Kong?

Yes. The Puffle Cone is based on Hong Kong’s traditional egg waffle, a street food that dates back to the 1950s. The viral version in the U.S. simply reimagines it as an edible ice cream cone.

Where can I try a Puffle Cone in the U.S.?

The Puffle Cone gained attention through Cauldron Ice Cream, a shop in California. It may also appear in other trendy dessert spots inspired by the viral trend, especially those focusing on Instagrammable ice cream creations.

Do I need liquid nitrogen to make this at home?

No. Liquid nitrogen is used by the original shop to make extra-smooth ice cream, but you can use regular store-bought or homemade ice cream to recreate the Puffle Cone experience at home.

Can I use any egg waffle for this?

For the best results, use a fresh, hot Hong Kong-style egg waffle. The crisp exterior and soft inside are key to the texture contrast that makes the Puffle Cone so popular.

Recommended FrontStreet Beans for Ice Cream Pairings

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