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!
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-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
CHOCOLATE-DIPPED ICE CREAM CONES
When you're hanging by the pool with no ice cream truck in sight, cool off with our homemade, customizable version of a classic: an ice cream cone with a crunchy chocolate shell (and cone inner coating) studded with toppings. Coconut oil helps the shell harden quickly, but you can use shortening if coconut isn't your thing. Our favorite combos to try: strawberry ice cream with pistachios, coconut ice cream with toasted coconut and salted caramel gelato with a sprinkle of sea salt. For a nice serving presentation, cover your cone holder in decorative wrapping paper (click the Photos tab for our step-by-step guide).
Provided by Cooking Channel
Categories dessert
Time 50m
Yield 8 cones
Number Of Ingredients 6
Steps:
- Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
- Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
- Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
- Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
- Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
- Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
CHOCOLATE-DIPPED ICE CREAM CONE
Steps:
- Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
- Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
- Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
- Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
- Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
- Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.
Nutrition Facts :
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
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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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- Scoop Ice Cream (1 liter) on top of each Flat-Bottomed Ice Cream Cone (12). Make sure the ice cream is fairly rounded on top. Put them in the freezer for about 15 to 20 minutes.
- Put Chocolate (200 gram) into a bowl and melt it using a microwave oven. Put it in 20 to 30 seconds a time and take it out to give it a stir by using a metal spoon. Put it back for another 20 to 30 seconds and keep repeating until it's melted and smooth. Add Vegetable Oil (2 tablespoon) into the chocolate and mix it up until it is nicely combined. Cool it for a minute or 2.
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