ICE CREAM SUNDAE CONES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 6 servings
Number Of Ingredients 10
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.
SUNDAE CONE "CAKE" RECIPE - (4.4/5)
Provided by á-5531
Number Of Ingredients 5
Steps:
- Use back of spoon to pack ice cream into foil-lined 1 1/2 liter bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm. Microwave frozen Cool Whip and chocolate in microwaveable bowl on MEDIUM 2 minutes or until chocolate is completely melted, stirring after 1 minute; stir until blended. Cool 30 min. Unmold dessert onto plate; remove foil. Break remaining cones into pieces; press into side of dessert. Drizzle with chocolate; sprinkle with nuts.
HOT FUDGE SUNDAE CAKE
A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
- Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
- Bake about 40 minutes or until top is dry.
- Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.
Nutrition Facts : Calories 255, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
BUNNY BUTT SUNDAE CONE
These fun and easy treats will have everybody smiling. The cones can be assembled earlier in the day and frozen until party time.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 1 serving
Number Of Ingredients 0
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.
CHOCOLATE SUNDAE CONE COOKIES
Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 19 g, TransFat 0 g
ICE CREAM CONE CUPCAKES
Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
- Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
- Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.
ICE CREAM CONE CAKES
Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
SUNDAE CONES WITH HOMEMADE ICE CREAM
Don't have an ice cream maker? No worries -- we came up with a recipe that doesn't require one. (And of course, you can always use store-bought ice cream.) These nostalgic cones are easy, but they do need some extra freezing time, so plan ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 2 g, Protein 9 g, SaturatedFat 22 g
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