Fruit Sundae Cones Recipes

Steps:

• In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.

Steps:

• Scoop vanilla ice cream into a flat-bottomed cake cone to come just past the rim. Press the top of the ice cream into crushed chocolate cookies. Secure the cone in a 3-ounce paper cup and freeze until firm, about 15 minutes. Place another scoop of ice cream on top of the crushed cookies. Snip a marshmallow in half crosswise and stretch to make an oval paw shape. Draw bunny paw pads on the smooth sides of the marshmallow pieces with a pink edible marker and stick to the ice cream. Pipe or top with a quarter-sized dollop of sweetened whipped cream between the feet for a bunny tail. Push 2 small oval shaped sandwich cookies (such as Mini Milanos) into the top of the ice cream scoop for bunny ears.

Steps:

• Place the cut-up strawberries in blender container; cover and blend until smooth.
• Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
• Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
• Enjoy!

Steps:

• Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
• Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
• Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
• Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
• Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.

Steps:

• 1. Blend strawberries in blender until smooth.
• 2. Place 3 cups of your favorite fruit in a mixing bowl and toss lightly. Spoon the assorted fruit into the waffles and top with the coconut. 3 points per waffle

Steps:

• In a medium bowl, stir together condensed milk, vanilla, and salt. In a large bowl, using a mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, cover, and freeze until firm, 6 hours (or up to 1 week).
• Set cones upright in another loaf pan filled with uncooked rice. Microwave one-quarter the chocolate in 30-second increments, stirring each time, until melted and smooth, about 1 minute. Spoon into tips of cones and let cool.
• Pack each cone with ice cream, then top with a round scoop, pressing down to secure. Return cones to rice-filled pan and freeze until firm, 6 hours (or overnight).
• Microwave remaining chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in oil and let cool slightly. Working quickly, invert each cone, dip in chocolate, set upright in pan, and sprinkle with nuts. Freeze until firm, 1 hour.

Steps:

• Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
• For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
• To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.

Steps:

• Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
• Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.