Stars Stripes Ice Cream Cones Recipes

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.

SNOW CONES

Steps:

• Crush the ice cubes using a snow cone maker, blender, food processor, or by hand.
• Fill four 6 oz paper cones with crushed ice. Drizzle with 2 tablespoons of snow cone syrup.
• Top with a ball of crushed ice. Drizzle with 1 tablespoon of syrup.
• Add any additional toppings of choice. Serve immediately.

STARS AND STRIPES CAKE

Steps:

• Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan.
• Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing.
• Scrape the batter into the prepared pan and bake the cake about 40 minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean.
• Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage.
• For the whipped cream, combine all ingredients and whip on medium speed until stiff.
• To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving.

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.