Ice Cream Sundae 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.

WAFFLE CONE ICE CREAM SUNDAE PIE

Steps:

• Place 10 waffle cones in a large resealable bag. Crush the cones into large pieces (about 1/2 inch). Reserve 2/3 cup for garnish. Place the remaining crushed cones into a large bowl. Add 1 cup hardening chocolate sauce and toss to coat. Place into a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 20 minutes.
• Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Press the remaining 2/3 cup crushed waffle cone around the edge of the pie to form a crust rim. Place in the freezer until the ice cream firms up, about 30 minutes.
• Meanwhile, beat the heavy cream with the sugar and vanilla in a large, chilled metal bowl until it holds medium-stiff peaks. Refrigerate until ready to use.
• To serve, spread 1/3 cup of the hardening chocolate sauce over the ice cream. Top with the whipped cream. Drizzle with the caramel sauce and hot fudge sauce. Garnish with the peanuts, sprinkles and cherries. Place the remaining waffle cone upside-down in the center of the pie and serve.

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.