Whisk together dry ingredients: in a medium bowl combine 1.25 cups all-purpose flour, 2 tbsp granulated sugar, 0.75 tsp baking powder and 0.25 tsp fine salt. In a separate bowl, whisk eggs then add 3 tbsp whole milk, 0.5 cup additional room-temperature milk, 4 tbsp melted butter, and 1 tsp vanilla extract. Slowly pour the wet into the dry, whisking just until combined and smooth. Avoid overmixing; a few small lumps are fine. Let the batter rest 10 minutes at room temperature to hydrate the flour and relax the gluten.

Heat and grease waffle iron

Preheat a bubble waffle iron (or Hong Kong egg waffle maker) according to manufacturer instructions to medium-high. Lightly brush or spray both top and bottom molds with neutral oil or nonstick spray (about 1 tsp total).

Cook waffles

When the iron is hot, pour a ladleful (about 1/3 to 1/2 cup, adjust for your iron size) of batter into the center of the bottom mold. Quickly close the lid and clamp if applicable. Cook for 2.5–4 minutes, checking after 2 minutes — the waffle should be golden brown and crisp at the edges. Cooking time will vary by iron. If using a flat waffle maker shaped for cones, follow same timing until golden.

Form cones

Working quickly while the waffle is hot and pliable, remove from the iron and shape into a cone: hold the waffle over a rolling cone mold or shape around a clean, dry cone form, rolling from one side into a tight cone. Press edges to seal. If you don’t have a cone form, roll around a small metal funnel or the handle of a wooden spoon wrapped in foil. Allow to cool on a rack where it will crisp further (2–3 minutes). Repeat with remaining batter; re-grease iron as needed.

Raspberry Coulis

Cook raspberries

Combine 2 cups raspberries, 3 tbsp sugar, 1 tbsp lemon juice and 1 tbsp water in a small saucepan over medium heat. Stir and bring to a gentle simmer, crushing berries with the back of a spoon to release juices. Simmer 4–6 minutes until the mixture is syrupy and the sugar is dissolved.

Blend and strain

Remove from heat. For a smooth coulis, transfer to a blender or use an immersion blender and blend until uniform. Strain the purée through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible; discard seeds. Taste and adjust sweetness or lemon if needed. Let cool to room temperature (about 15 minutes) or chill briefly if desired.

Assembly & Serving

Fill cones

Scoop 3 scoops of slightly softened vanilla ice cream into each bubble waffle cone. Drizzle 2–3 tbsp raspberry coulis over the ice cream, letting some run into the crevices. If desired, top with fresh raspberries and dust lightly with powdered sugar.

Serve

Serve immediately so the waffle remains crisp. If making ahead, keep waffle cones in an airtight container at room temperature for up to 6 hours (best day-of). Store leftover coulis refrigerated up to 3 days.