Marble Ice Cream Cones Recipes

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.

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY

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!

ICE CREAM CONE TREATS

Steps:

• Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).
• Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
• Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

ICE CREAM CONES

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.

ICE CREAM CONES WITH MARSHMALLOWS

Steps:

• 1. Melt 2 cups of candy wafers in the microwave.
• 2. Once melted, dip the rim of a mini ice cream cone into the chocolate.
• 3. Immediately transfer the cone into a bowl of sprinkles, ensuring all the chocolate/rim is covered.
• 4. Set aside to let harden.
• 5. Repeat with the 19 other cones
• 6. Take a regular JET-PUFFED marshmallow and dip in the candy melt until half of the marshmallow is covered.
• 7. Immediately top with a few sprinkles and a red candy.
• 8. Set aside to harden.
• 9. Once both the marshmallow and cone has hardened, fill the ice cream cone with JET-PUFFED minis and place the large, dipped marshmallow atop of the cone.

CHOCOLATE TUILE ICE CREAM CONES

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.

MARBLE ICE-CREAM CONES

Steps:

• In a medium bowl whisk together the peanut butter and 1/4 c of the milk until smooth. Fold in cool whip; set aside.
• In another medium bowl combine the remaining milk and the pudding mix. Using a whisk or electric mixer on low speed, mix for 2 minutes or until well blended.
• Transfer to a freezer container; top with peanut butter mixture. Gently fold two mixtures together to marble. Cover and freeze for 6-24 hours.
• To serve, let stand at room temperature for 15 minutes. Scoop mixture into ice-cream cones.