CHRISTMAS TREE ICE CREAM CONES
Sugar cones filled with your favorite ice cream get a festive makeover for a sweet Christmas dessert. This recipe is perfect for getting the kids involved but equally as fun for treat lovers of all ages. The cones are frosted with a classic Swiss meringue, which holds up well in the freezer, so these can be made a few days in advance. Be sure to save an egg carton as it will come in handy when filling the cones. This recipe calls for mint chocolate chip ice cream, but any flavor will work! Additionally, it calls for store-bought pound cake, but any cake scraps will do the trick.
Provided by Lasheeda Perry
Categories dessert
Time 30m
Yield 8 cones
Number Of Ingredients 9
Steps:
- Slice the pound cake crosswise 1/2 inch thick. Place an ice cream cone open-side down on 1 slice and stamp out a round of cake; remove the round to a plate. Repeat until you have 8 rounds of cake. (Save the cake scraps for another use).
- Turn a cardboard egg carton upside down. Cut a hole big enough to snuggly fit the pointy side of a sugar cone in 8 of the cups with a sharp paring knife. Insert 1 cone into each prepared hole. Fill the cones with ice cream, leaving 1/2 inch of space at the top. Press the cake rounds on top of the ice cream to cap it off. Place the egg carton in the freezer while you make the meringue.
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
- Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes. Add the food coloring and beat until just combined.
- Transfer the meringue to a pastry bag fitted with a small star piping tip (see Cook's Note). Working with 1 cone at a time (leave the remaining in the freezer so the ice cream does not melt), place round-side down on a wire rack-lined baking sheet then pipe small stars all over the cone until completely covered. Decorate with sprinkles. Transfer to a plate and freeze while you decorate the remaining cones. Alternatively, use a small offset spatula to spread the meringue onto the cones and then decorate with sprinkles. Freeze until ready to serve, up to 3 days.
BUGLE CONES
Making these treats is a breeze. I simply whip up a sugary filling, roll it into small balls to resemble scoops of ice cream and perch them on top of Bugle corn snacks. Then I roll them in sprinkles or nuts.-Dianne Conway, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat butter and confectioners' sugar until crumbly. Beat in salt and vanilla. Add milk and mix well (mixture will be stiff)., Shape into 1/2-in. balls. Place one ball on top of each Bugle. Dip tops of some or all in melted chocolate if desired. Decorate with sprinkles and/or nuts.
Nutrition Facts : Calories 107 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
ICE CREAM CONE TREATS
Special treat for birthdays or other celebrations!!! Truly resemble ice cream in a cone, kids love 'em!!!
Provided by Dee Akeson
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 30
Number Of Ingredients 4
Steps:
- Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
- Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
- Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.6 g, Cholesterol 0.3 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 141.7 mg, Sugar 17.2 g
ICE CREAM CONE CAKES
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g
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