Sundae Cones With Homemade Ice Cream Food

STARS & STRIPES ICE CREAM CONES

Steps:

• Melt 1 cup white candy melts with 1 tablespoon coconut oil. Dip the top 1 1/2 to 2 inches of 6 sugar cones in the candy; let the excess candy drip off, then place the cones dipped-side down on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes.
• Melt 1/2 cup red candy melts with 1 1/2 teaspoons coconut oil. Using a spoon, drizzle the red candy melts over the dipped portion of the cones. Set the cones upright (use a cooling rack or short glasses to hold them) and refrigerate again until set, about 15 minutes.
• Melt 2/3 cup blue candy melts with 2 teaspoons coconut oil. Dip one side of each cone in the blue candy and sprinkle with pearl sugar or white sprinkles. Stand upright again and refrigerate until set, about 15 minutes, or until ready to serve.

ICE CREAM SUNDAE CONES

Steps:

• Spoon a bit of the strawberry topping into cone so it sits in the point of the bottom of cone. Squeeze magic shell around inner edges of cone. Place in freezer 2 minutes (If you don't have a stand, using an upside down cardboard egg carton with holes cut in it will double as a stand).
• Fill cone with ice cream, being sure to make a nice rounded scoop on top. Squeeze magic shell over the top of ice cream (TIP - do this over the sink in case there is dripping or alternatively pour magic shell into a bowl and dunk ice cream in to cover). Place back in freezer for 2 minutes (to avoid ice cream melting). Remove from freezer and top with whipped cream and finish with a cherry. Enjoy!
• Place a bit of caramel in cone so it sits in the bottom point of the cone. Squeeze magic shell around inner edges of cone. Place in freezer for 2 minutes. (If you don't have a stand, using an upside down cardboard egg carton with holes cut in it will double as a stand).
• Fill cone with ice cream, being sure to make a nice rounded scoop on top. Squeeze magic shell over the top of ice cream (TIP - do this over the sink in case there is dripping or alternatively pour magic shell into a bowl and dunk ice cream in to cover). Place back in freezer for 2 minutes (to avoid ice cream melting). Remove from freezer and drizzle marshmallow topping on top of shell and top with nuts. Enjoy!

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.

SUNDAE CONE 'CAKE'

Steps:

• Use back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; sprinkle over ice cream. Press gently into ice cream to form even crust.
• Freeze 4 hours or until ice cream is firm.
• Unmold dessert onto plate; remove foil. Break remaining cones into pieces; press into side of dessert.
• Melt chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.

ICE CREAM SUNDAE CONES

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.

BUNNY BUTT SUNDAE CONE

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.

HOMEMADE SUGAR CONES

Steps:

• In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
• Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
• Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
• Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.

ICE CREAM DRUMSTICKS (COPYCAT)

Steps:

• In each paper cup put 1 teaspoon nuts.
• In a microwave safe bowl heat the chocolate and shortening on high power for 1 minute.
• Stir until smooth and completely melted at 10 second intervals if needed.
• Stir remaining nuts into chocolate mixture.
• Place 2 teaspoons chocolate in each cup, with spatula smooth it about half way up the sides of each cup if necessary.
• Place 1 scoop of ice cream in a cone, pressing the ice cream down slightly.
• Invert the cone into a cup.
• Repeat with all the cones and ice cream.
• Freeze all in the cups, cone side up, for 3-4 hours.
• To serve peel off the paper cup from each cone.

FRUIT SUNDAE CONES

Steps:

• Place the cut-up strawberries in blender container; cover and blend until smooth.
• Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
• Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
• Enjoy!