CHOCOLATE TUILE ICE CREAM CONES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16 cones
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
- Trace a 5-inch circle onto a large, flexible plastic lid or cutting mat. Using scissors, cut lip from lid. With a utility knife, cut out circle to make a stencil.
- Place stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over stencil; carefully lift up stencil. Transfer to oven and bake for 2 to 3 minutes. Using a spatula, roll circles around a wooden reamer to form a cone; let cool completely. Repeat process to make 16 cones.
HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, heavy cream, coconut oil, ice cream sugar cones, vanilla ice cream, chopped peanut
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
- In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
- Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
- Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
- Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
- Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
- Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
- Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
- While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
- Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
- Enjoy!
JUSTIN'S FROSTED CHOCOLATE CONE CAKES
An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!
Provided by CHARSIEW
Categories Desserts Frostings and Icings Chocolate
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Set ice cream cones upright in 10 muffin cups.
- Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
- Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
- Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
- Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
- Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
- Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
- Let cupcakes cool thoroughly, about 1 hour.
- Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 39.9 g, Cholesterol 70.4 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 8 g, Sodium 236.3 mg, Sugar 26.9 g
CHOC-TOP ICE CREAM CONE
These cool icecream cones are a fun new way to serve ice-cream.To make assembling the choc-tops even easier sit the cones in tall, small-rimmed glasses to hold them up so that you don't even have to hold them while you make them. You can then place the cones in the glasses into the freezer to set properly. Feel free to mix and match your fave ice-cream flavours!
Provided by Brittney_B
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spoon 2 scoops of ice-cream into each cone.
- Working quickly, drizzle the ice-cream in the cone with the melted chocolate so that the ice-cream is completely covered. Push a kit-kat into each cone and then sprinkle over the sprinkles.
- Place the cones in the freezer until the chocolate has completely set.
Nutrition Facts : Calories 42, Fat 1.7, SaturatedFat 0.7, Cholesterol 1.1, Sodium 9.4, Carbohydrate 6, Fiber 0.3, Sugar 2.7, Protein 0.7
HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES
Skip the ice cream parlor this time around and try this tasty recipe for Homemade Chocolate-Dipped Ice Cream Cones.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
- Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
- Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
- One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
- Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
- Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
- Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Get your toppings or sprinkles ready. Add them to small bowls that are wide enough to fit the top of the cones. Also, lay out a sheet of wax paper for drying the cones.
- In a small microwave-safe bowl, melt your chocolate in the microwave in 20-second intervals, stirring often. If desired, add a small amount of vegetable oil or coconut oil to create an extra smooth consistency.
- Hold the cone by the bottom tip and slowly submerge the opening into the melted chocolate. Slowly raise the cone out of the chocolate and gently shake the cone back and forth over your melted chocolate to get any excess chocolate off.
- Immediately roll the cones in toppings or sprinkles. Place the cones on wax paper so they are standing up. If you lay the cones down flat to dry, you will end up with a flattened area of chocolate on the back of the cone.Work quickly in small batches, and set each batch of cones in the fridge for about 15-20 minutes (or until completely hardened) to allow the chocolate to set.
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