Ice Cream Cones Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and cool it.
• In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
• Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet.
• Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form
• Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter.
• Place in cone holder of some sort to cool. Glasses work well.
• Serve up with one or two scoops of your favorite ice cream.

Steps:

• Melt the butter and allow to cool.
• Beat egg whites until soft peaks appear. Add 1 tablespoon confectioners' sugar and the salt, and whip until stiff. With a wooden spoon, gently fold in remaining sugar and the vanilla. Gradually fold in flour and cooled butter until incorporated.
• Heat the iron and rub with a lightly oiled piece of paper towel, then place 1 1/2 tablespoons of batter on it and close the cover. When steam subsides, check to see if wafer is golden brown. Remove it gently with a thin spatula; then, moving quickly, roll the wafer around a paper cone. It will cool and harden almost immediately. Store in an airtight container.

Steps:

• If desired, dip ice cream cones in melted chocolate to coat edges; stand in juice glasses or coffee mugs., Place sprinkles in a shallow bowl. In a microwave or in a large saucepan over low heat, melt marshmallows and butter; stir until smooth. Remove from heat; stir in cereal., Working quickly, use buttered hands to shape mixture into 12 balls; pack firmly into cones. Dip tops in sprinkles.

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
• Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you're making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full - this will enable you to get the batter right to the bottom.
• Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
• To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce - whatever you like.

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.