Ice Cream Cone Favors Recipes

DRUMSTICK ICE CREAM CONES (COPYCAT)

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to your ice cream maker and freeze according to it's instructions.
• Let the ice cream set up and freeze solid overnight.
• You can also coat the inside of your cone with melted chocolate to be a bit more authentic.
• Scoop some ice cream into your cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in microwave together in 30 second increments.
• You want it barely melted and mixed so it won't take too long to cool down.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into your homemade magic shell and immediately sprinkle with peanuts, the shell will freeze VERY quickly.
• Freeze until you are ready to eat.

ICE CREAM CONE CAKES

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.

ICE CREAM CONE FAVORS

Steps:

• Melt white chocolate chips in a small double-boiler and transfer to small bowl. Dip top and upper side tier of ice cream cone into melted chocolate. Before chocolate dries, roll coated areas of cone in small candy toppings to create a decorative layer. Allow to cool. Fill cone with lollipops and packaged candies. Slip filled cones into cellophane bags and tie with ribbon. Serve as party favors, Halloween treats, or for any special occasion.

ICE CREAM CONES

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.

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

ICE CREAM CONES PARTY FAVORS

Steps:

• You will also need 24 cellophane party favor bags and a roll of 5/8 sheer ribbon (optional).
• Melt chocolate.
• Dip top and upper sides of the ice cream cone into the the chocolate.
• I find it easier to melt the chocolate and using a pastry brush, brush sides with chocolate.
• Dip and roll top and upper sides into the sprinkles.
• Set aside on wax paper and let cool.
• Once cooled, fill cone with candies and then stick sucker or pixie sticks inside.
• Place into cellophane party favor bags and tie.
• Tie ribbon around for an extra festive touch.
• In the above picture I used 3 pixie sticks, 3 dum dum suckers, some have 1 mini pack of: Smarties, twizzlers or chocolate covered raisins in each cone favor.
• Serve and watch the kids eyes light up.