The groundwork for modern ice cream cones was laid by two Italian inventors and ice cream merchants in the early 1900s. They developed molds for edible ice cream cups in 1902 and 1903, pushing the idea further. However, the first significant leap came in 1896 when Italo Marchiony, an Italian immigrant, created the first ice cream cone in New York City. Marchiony, who had emigrated from Italy in the late 1800s, sought a more practical way to serve ice cream without the need for glass dishes, which were often broken or stolen. His invention of the cone was so innovative that he was granted a patent in December 1903.
Despite Marchiony’s pivotal role, the ice cream cone gained widespread recognition at the 1904 St. Louis World's Fair. Here, Ernest A. Hamwi, a Syrian concessionaire, independently introduced a similar creation. Hamwi, who was selling zalabis—a crisp, waffle-like pastry—found himself next to an ice cream vendor. When the vendor ran out of dishes, Hamwi rolled his zalabis into cones to hold the ice cream, creating an instant hit among fairgoers.
As the modern ice cream cone developed, two distinct types of cones emerged. The rolled cone was made from waffle batter, baked in a round shape, and rolled—initially by hand and later mechanically—while still hot. This method ensured the cone hardened into a crisp, durable form. The second type of cone involved a molding process. Batter was either poured into a shell and baked with a core that was later removed or poured into a mold that was split open once baking was complete to release the cone with ease.
These developments transformed the simple act of eating ice cream into a convenient, portable, and enjoyable experience. The ice cream cone’s invention not only showcases the ingenuity of its creators but also reflects a broader trend of culinary innovation that has continually evolved to enhance our everyday pleasures.
The Evolution of the Ice Cream Cone: A Sweet Innovation
