Methods of making sugar cone spheres

A method for producing a bite-size ice cream sugar cone sphere, the method comprising:

• baking a wafer dough mix on a heated waffle iron to produce a wafer;
• shaping the wafer into a shape by placing the wafer between an outer mold and an inner mold and pressing the outer mold against the inner mold, wherein a diameter of the shape is in a range from approximately 0.5 inches to approximately 2 inches, and wherein the outer mold and the inner mold together form a spherical shape;
• cutting, using a cutter, the wafer at a perimeter of the shape to produce a half-molded wafer shell,
• wherein the cutter comprises an outer shell and an inner shell,
• wherein the outer shell of the cutter comprises a first bottom, an inwardly sloped spacer, and a first top,
• wherein the inner shell of the cutter comprises a second top and a second bottom,
• wherein a diameter of the inner shell is approximately a diameter of the half-molded wafer shell, and
• wherein a diameter of the outer shell is between about 0.1-0.3 inches greater than a diameter of the inner shell;
• filling a cavity of the half-molded wafer shell with ice cream;
• filling a cavity of another half-molded wafer shell with the ice cream;
• joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell;
• freezing the half-molded wafer shell and the other half-molded wafer shell together to produce the bite-size ice cream sugar cone product.