Chocolate Malt Cones Recipes
EASY CHOCOLATE MALTED!
Be sure to use really cold milk for this classic fountain treat! And don't overmix to get the perfect slushy thick texture! Adapted from cooking.com.
Provided by Sharon123
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, put in the ice cream, milk, chocolate syrup and malted milk powder.
- Blend until just combined, trying to get as smooth as possible. Be sure not to overmix!
- Serve at once in tall glasses, with a long teaspoon or straw in each glass. Enjoy!
CHOCOLATE MALTS
"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.
Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.
ICE CREAM PARLOR CHOCOLATE MALT
Steps:
- Combine milk and malted milk powder in 5-cup blender container. Blend at medium speed, stopping blender often to scrape sides, 30-40 seconds or until malted milk powder is dissolved.
- Add ice cream; continue blending, stopping blender frequently to scrape sides, 30-40 seconds or until smooth. Serve immediately.
- Variations:Chocolate Malted Milk Ball: Prepare chocolate malt as directed above. Sprinkle with crushed malted milk balls.Chocolate Raspberry: Prepare chocolate malt as directed above. Stir in 1 cup sweetened raspberries.Chocolate Mint Cookie Malt: Prepare chocolate malt as directed above. Blend in 12 crushed chocolate mint sandwich cookies.Peanut Butter Chocolate Malt: Prepare chocolate malt as directed above. Blend in 1 cup peanut butter. Chocolate Almond Malt: Prepare chocolate malt as directed above. Blend in 1 teaspoon almond extract. Stir in 1 cup miniature semi-sweet chocolate chips.
Nutrition Facts : Calories 310 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 65 milligrams, Sodium 150 milligrams, Carbohydrate 38 grams, Fiber 0 grams, Sugar grams, Protein 7 grams
CHOCOLATE MALT CONES
Betty Crocker™ Super Moist™ devil's food cake mix and frosting come together in this wonderful chocolate malt cones that are garnished with cookies - a delicious dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
- Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
- Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.
Nutrition Facts : Calories 311, Carbohydrate 43 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 255 mg
HOMEMADE "DRUMSTICK" CAKE CONES
If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on the top of the ice cream scoops. And when it's time to enjoy, everyone will discover the surprise ending: a spoonful of fudgy chocolate ganache and even more nuts at the bottom.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
- Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
- Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.
CHOCOLATE MALT CONES
Betty Crocker® SuperMoist® devil's food cake mix and frosting come together in this wonderful chocolate malt cones that are garnished with cookies - a delicious dessert treat. 24 servings (1 cupcake cone)
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
- Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
- Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.
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- Take 2-3 spoonfuls of whipped cream & gently fold it into your milk/malt mixture (this should thin it out).
- Transfer that chocolate mixture to your large bowl of remaining whipped cream & GENTLY fold it in until completely combined. Be careful to not overmix & break your whipped cream.
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