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Corny Cones

Yun Jin of Corny Cones in Insadong, South Korea

Paul Coffman, owner and president of Corny Cones, was so kind to invite me to his shop this past weekend to show me how their unique ice cream cones are made.

Ryan and Paul, business partners of Corny Cones Hawaii

As you may remember from my previous review of “Pipe Ice Cream” from Snow Factory, this strange looking ice cream cone snack originated in Pyongyang, North Korea. Nah, just kidding. It originated from Insadong, South Korea.

Essentially, a “Corny Cone”, a.k.a. “Pipe Ice Cream” is a corn puff-based J-pipe shaped ice cream cone filled with vanilla soft-serve ice cream. That’s it.

The corn meal-based “Corny Cone” has pretty much the same flavor and texture as Kellogg’s Corn Pops breakfast cereal, sans the sweetness from the sugar, is the best way to describe it. Corny Cones doesn’t have any sugar added to it,  being made from gluten-free 100% corn meal produced in the good ‘ole USA.

And the unique combination of that crispy corn puff tube-shaped cone, filed with soft-serve Vanilla ice cream truly is ONO ‘KINE winnahz! You gotta’ try it!

Corn Puff Machine

The focus of this presentation is to showcase how Corny Cones are made, emphasizing the “cone” part of the equation. Of which in the photo above is the “bread and butter” of the business, the corn pop-making machine, which is from Korea.

Corn puff tube cone compression screw

Does it look complicating? Well, yes, it kind of is, however not really, once you understand the rather simple dynamics in how it converts plain ‘ole corn “grits” into a handy-dandy J-pipe shaped ice cream cone.

In the photo above, you see what looks like a giant screw. And that’s pretty much what it is. It basically “screws” the corn “grits” (meal) into submission, converting it into a pipe-shaped ice cream cone. It does this by feeding the corn “grits” particles via a hopper into a conical-shaped machined “tube” that compresses the “grits” via that giant “screw”, then heats it up to melt the grits molecular structure into the final result, which is a tube-shaped corn pop “cone”.

Corn puff tube cone “head” extrusion piece

The die “head” shown above is a precision machined piece that essentially extrudes the compressed and heated corn meal into a tube-shaped corn pop ice cream cone.

Corn Meal, a.k.a. Polenta, a.k.a. “Grits”

So from the start, we simply have “Grits” as shown above, to which the final result is this…

To make it, once the machine starts feeding “Corny Cones”, there’s no stoppin’. You have to sit there and commit yourself to constantly make cones, all the while, intermittently feed the machine corn meal “grits”.

The end result is a giant box full of Insadong Korean style J-pipe corn pop ice cream “cones”, all made literally within minutes…

Nuts, right? Or, umm, corny? lol

If you think that’s nuts, check out the Guinness Book World Record “longest ice cream corn pop tube cone in the world” Ryan and Paul are pulling off!

Guys, guys, guys, cool it on the testosterone overload, O.K.? lol

When it gets this long, you gotta’ pump it up with Vanilla soft-serve and lick it…

Or you can make it twisty like Maui’s Hana Highway…

As you can see, if they want to, they can bend it into all kinds of “corny” shapes…

…However, the J-bend is the most practical for pumping soft-serve Vanilla ice cream.

During this production run, Paul and Ryan were testing a new soft-serve ice cream that’s lactose-free, and it is AWESOME!…

“Hot ‘n cold off-the-press” Corny Cone, featuring all-new lactose-free Vanilla soft-serve ice cream… winnahz!

Their new brand of Vanilla soft-serve ice cream is lactose-free, meaning it actually doesn’t have any milk in it, however you’d be hard-pressed to think so after tasting it… it’s super-duper CREAMY tasting! And the texture is excellent. It pretty much tastes like the same soft serve McDonald’s serves. Good stuff!

Paul said he’ll be experimenting with other flavors as well, which will be a “secret reveal”, that you have to go to their booth to find out!

Now the crucial part: we must check for melted vanilla soft-serve ice cream leaks at the apex bottom of the J-bend…

And? No leaks!

The ice cream machine has special nozzles that push the soft-serve completely within the chamber of the tube-shaped cone…


Corny Cones owner Paul Coffman about to sample their new Vanilla soft-serve ice cream that will be featured this weekend at the Honolulu Music Arts & Food Festival at Aloha Stadium

Business partner Ryan about to sample their new Vanilla soft-serve ice cream that will be featured this weekend at the Honolulu Music Arts & Food Festival at Aloha Stadium

Ryan and Paul may not have the technique, however they will have “Swirly Girls” expertly serving you  Corny Cones with a nicely swirled vanilla soft serve top!

With that, Paul emphasizes that Corny Cones are both lactose-free and gluten-free, so you’re literally ALL GOOD!

Pomai tries a sample of Corny Cones’ new Vanilla soft-serve ice cream… and it is WINNAHZ!

Here’s an interesting video I shot of how Corny Cones are made, recorded this past Sunday…

Paul gave me a bunch of empty Corny Cones to take home and experiment with…

While the obvious is to pump it with a bunch of different soft-serve ice cream flavors, and perhaps maybe try custard, I’m also trying to think of savory and unique ethnic things to do with it.

The challenging part is that the inside diameter of the pipe-shaped corn puff cone is quite “tight”, measuring no more than about 1/2″ at the widest point, which is about the size of your pinky finger. So shoving something, like say rice in there to make a Corny Cone SPAM Musubi would be very difficult. Or does it even need rice, with all that starchy corn puff product?

Each Corny Cones’ total dimension is 8½” length x1¼” outside diameter. Which is a lot of corn puff product, so eating an entire Corny Cone, no matter what’s filled in it will make most people feel full.

It must also be noted, the Corny Cone is very airy and crispy, and doesn’t have any flexibility at all — it just cracks apart if you try to bend it. It does however cut apart into sections quite easily, both nice and clean, using a non-serrated, albeit very sharp chef’s knife.

That said, you could cut the corny cone in sections to make more snack-sized treats, as I’m still trying to figure out how to make it into a Corny Cone Musubi, by using just sections of it.

Obviously liquid-based foods are ideal, as I was thinking of filling it with Portuguese Bean Soup or Chili, with the latter having cheddar cheese on the two ends, using a blow dryer to melt the cheese. However, the beans and larger chunks of ingredients in both those dishes would have to be chopped to less than a 1/4″ in order to fit in the tiny 1/2″ tube opening. So I’m thinking quickly sticking soups and stews in a food processor will do the trick to allow those ingredients to easily fill the chamber within of the Corny Cone.

Corny Cones can be cut apart into sections nice and clean using a non-serrated, albeit very sharp chef’s knife… “Corny Cones Dogs”, anyone?

A “Corny Cones Dog” is also a seemingly no-brainer concept, however, again, that tiny tube opening isn’t large enough to slip a standard hot dog through it. I actually did try it though, cutting an Oscar Mayer down its girth, so it could slip through a section of the cone… and it is friggin’ ONO! The flavor of the corn puff cone totally compliments the smokey, meaty Oscar  Mayer Hot Dog I tried with. Paul, you gotta’ try that one! Winnahz!

If you’ve got any novel new “foodie” ideas of how to use Corny Use cones, let us hear about it in comments!

The GORGEOUS Yun Jin (she’s an RN, originally from South Korea) and her husband Paul (also owner of One Wave Designs) with their Corny Cone!

Corny Cones will be available this Friday, Saturday and Sunday, March 13, 14 & 15, 2015 at the Honolulu Music Arts & Food Festival at Aloha Stadium. Check it out!

For more information, please visit:
Honolulu Music Arts & Food Festival

Honolulu Music Arts & Food Festival at Aloha Stadium

The Tasty Island related links:
Snow Factory Korean Pipe Ice Cream
Roselani vs. Meadow Gold Macadamia Nut Ice Cream

20 thoughts on “Corny Cones

  • March 13, 2015 at 9:20 am

    Thanks for the awesome write-up. We had a total blast hanging with you for the day and showing you how our cones are made.

    Now we’re going to enlist you in helping us think of a way to get Spam into these things for Spam Jam.

    You’re always welcome to stop by again and try out some of our new inventions and flavors.


  • March 13, 2015 at 7:03 pm

    Hmmm. Spam flavor? When I was a kid I put ume on my ice cream. Who knows?

  • March 14, 2015 at 3:55 am

    Pomai, so far San Francisco does not have corn cone.  I sure it will mighty be hit

    durring now with spring break and summer time coming soon.

    • March 14, 2015 at 2:04 pm


      Corny Cones offers their cones to businesses who want to sell their brand, under their name. Anyone in San Francisco who wants to make a TON OF $$$ selling Corny Cones, you know where to call!

      • March 15, 2015 at 4:21 am

        That the kind of business my homeboys and I are planning to do along with a

        saimin truck in California.

  • March 14, 2015 at 1:57 pm

    @ Pat and h,

    I actually tried something similar to what you’re suggesting in the “Meadow Gold vs. Roselani Macadamia Nut Ice Cream” review. Here’s what I said…


    Since we’re talking Macadamia Nuts, you may recall those SPAM flavored Macadamia Nuts that were reviewed here not long ago. Well, yes, you guessed it, I decided to try adding some to a scoop of Macadamia Nut Ice Cream to see how it’d work out…

    SPAM-flavored Macadamia Nut Ice Cream Surprise

    Eh, it’s OK. The Vanilla Ice Cream quickly overpowers the SPAM-flavored powder coating the mac nuts. The savory flavor of the SPAM powder also doesn’t really agree with the sweetened milky ice cream, nor does the saltiness.

    Then going to the EXTREME, I tried this…

    “Hawaiian” Teriyaki SPAM & Pineapple Macadamia Nut Ice Cream Delight

    Yes, that is exactly what you’re seeing: cubes of Hormel SPAM and Pineapple that was sauteed, then finished with a Teriyaki glaze, served with a scoop of Roselani Tropics Macadamia Nut Ice Cream, and garnished with lightly-salted whole Macadamia Nut peices, a sprinkling of Furikake and a “messily artistic” drizzle of Teriyaki glaze.  All of that artificially qualifying it to be named “Hawaiian”.

    How did it taste? Horrible! lol What did you expect? Pass. Next.

    Sorry, but Teriyaki and Vanilla Ice Cream DO NOT AGREE with each other. Nor did the very salty SPAM. After several bites, I immediately scraped the Teriyaki-glazed SPAM, Pineapple and sauce on the plate into a separate bowl so I could enjoy the ice cream by itself, thank you very much. I’m totally into the whole savory-sweet concept, but, bottom line, the dairy was the deal-breaker here.

    Had that been a scoop of rice instead of ice cream in the center, by all estimates, of course it would have worked out. But God, as shown, that was so NOT good. “Hawaiian” Teriyaki SPAM & Pineapple Macadamia Nut Ice Cream Delight“? More like DISGUST!


    That said, it’s going to be challenging figuring out how to incorporate SPAM into ice cream, where it actually tastes good.

    Ono Pops made a “Candied SPAM Ice Cream” Ono Pop for the Waikiki SPAM JAM, so there might be hope. However, the next challenge is how to make that able to be dispensed via soft-serve machine.

  • March 14, 2015 at 7:23 pm

    Fry the Spam; grind it up; coat it with a terry candy coating and mix it into the vanilla soft freeze ice cream so it will flow out the filling tube (meaning the grind can’t be larger than the filling tube). You can adjust the amount of sweet terry spam crunchiness and taste to sweetness of vanilla soft freeze ice cream and the corn flavor of the pipe to reach the right balance of taste.

  • March 15, 2015 at 6:35 pm

    @ Ken – Nice try, but I don’t know. From my experience, the vanilla flavored ice cream doesn’t agree with SPAM, no matter how you try to mask it.

    I did try making a Corny Cones SPAM Musubi today, and it turned out winnahz!…

    Pomai’s invention: Corny Cones SPAM Musubi, with Takuwan and Beni Shoga

    I simply cut the cone at a bias about 4″ long, then stuck in a square-profile piece of SPAM that was pan-fried in teriyaki sauce, finishing it by stuffing the gap in the opening with a slice of Maui spicy-sweet Takuwan and Beni Shoga (pickled ginger).

    The airy, crunchy corn puff cone paired EXCELLENT with the salty SPAM, and was a fantastic alternative to the usual white rice. Then you get the acidity and pungent contrast from the beni shoga and takuwan, plus the earthy tones from the Nori wrapped around the Corny Cone, and BAM! In it to win it!

    I took some samples of my Corny Cones SPAM Musubi for Paul, Ryan and Ryan’s lovely girlfriend to try today at Aloha Stadium, and they all loved it! The only thing is, the Corny Cone gets soggy after about an hour exposed to the moist SPAM and the steam from the heat of it. So the Corny Cone SPAM Musubi would definitely have to be made to order. Still, I think these would be a big hit at the next Waikiki SPAM Jam, if Paul decides to participate. Corny Cones SPAM Musubi is rockin’ it!

  • March 17, 2015 at 2:46 pm

    I’m thinking chili inside the corny cone. Who doesn’t love corn bread with their chili? With the chili inside the corny cone, it’s all done for you. What you ‘tink’, Pomai? LOL!

    • March 17, 2015 at 3:24 pm


      I ‘tink’ you remembah’ yoh’ Pidgin English from yoh’ “hanabaddah dayz” pretty well! lol

      Yup, I’m definitely trying Zippy’s Chili in one of the extra sample cones I have (Paul gave me a huge bag of broken and oddly-shaped empty Corny Cones “rejects” this past Sunday). I’m going to cut the length of the long side of the cone down a little though, otherwise it’s too much portion for one person.

      With that, things I already know I’ll be trying are:
      • Zippy’s Chili Chili Cone
      • Portuguese Bean Soup Corny Cone
      • New England style Clam Chowder Corny Cone

      Ideas I’ll be trying for possible entry in this year’s Waikiki SPAM JAM:
      • Hawaii SPAM Corny Cone “Musubi” (already done; see my previous comment)
      • Filipino Tocino SPAM & Egg Corny Cone “Musubi”
      • Mexican Jalapeno SPAM ‘N Cheese Taco Corny Cone

      While none of those ideas are “way outside the box”, the Corny Cones themselves already are very, very ODD, so I think that keeps it at least “familiar” with folks, so they’re willing to at least give it a try. That SPAM “Musubi” Corny Cone I already tried totally has potential.. it’s a really ono combination!

      Will do a follow-up post titled “Really Corny Corny Cone Ideas” soon!

      New at Don Quijote Kaheka: SPAM Tocino (Filipino style breakfast pork)

  • March 18, 2015 at 12:10 pm

    If anyone is interested in buying our cones for resale, we have a wholesale program available. Just visit our website at http://www.cornycones.com and click on the “Wholesale” link, then fill out the form and we will be in touch.

  • August 23, 2015 at 1:44 pm


    Have you a patent on this idea? there is someone in Perth Australia selling this exact thing. His name is Seung-Yun Kim.


    • August 25, 2015 at 9:55 am


      This type of ice cream cone is now being sold all over South Korea, having got its start in Insadong. There’s another company here in Hawaii named Snow Factory who also make the cones and sell this.

      Paul Coffman, owner of Corny Cones, tells me he’s more interested in being a trademarked name supplier of the cones and other ingredients and equipment for it, not having his own store. If you’re interested, drop Paul a line!

  • November 19, 2016 at 6:30 am


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    • November 19, 2016 at 6:36 am

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  • November 19, 2016 at 6:42 am

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