Sundae Cone Cake Recipe 445

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ICE CREAM SUNDAE CONES



Ice Cream Sundae Cones image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 10

6 waffle cones
1 cup malted milk balls, plus 6 more for the cones
4 large chocolate-covered peanut butter cups, chopped
2 quarts vanilla and/or chocolate ice cream
1/4 cup chocolate fudge sauce
5 ounces semisweet chocolate, chopped
1 ounce milk chocolate, chopped
6 tablespoons unsalted butter, cut into small pieces
1 1/2 tablespoons corn syrup or agave syrup
1/2 cup roasted peanuts, finely chopped

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.

WAFFLE CONE ICE CREAM SUNDAE PIE



Waffle Cone Ice Cream Sundae Pie image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

11 medium waffle cones
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
1 1/2 quarts strawberry ice cream, softened
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon caramel sauce
1 tablespoon jarred hot fudge sauce or chocolate sauce, warmed
2 tablespoons chopped peanuts
1 tablespoon rainbow sprinkles
9 Maraschino cherries

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.

FROSTED CUPCAKE "SUNDAE" CONES



Frosted Cupcake

Forget baking cups: Cones are the perfect liners for these cupcakes.

Provided by Martha Stewart

Categories     Cupcake Recipes

Time 2h20m

Yield Makes 12

Number Of Ingredients 15

12 sugar cones
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Salt
1 stick unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
4 sticks unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
Garnish: melted chocolate and cherries

Steps:

  • Make the cupcakes: Preheat oven to 350 degrees. Cover a 12-inch ovenproof bowl or tube pan (center removed) with a double layer of heavy-duty foil. Poke 12 holes in the foil, 2 1/2 inches apart, using a skewer or a sharp paring knife. Place a cone in each hole, leaving top inch of each visible.
  • Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until combined.
  • Fill each cone with 2 to 3 tablespoons batter. Bake, rotating bowl halfway through, until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer to a wire rack. Let cool completely.
  • Make the Swiss meringue buttercream: Heat egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water, whisking, until mixture is warm to the touch and sugar dissolves (it should feel completely smooth when rubbed between 2 fingers).
  • Transfer bowl to mixer, and whisk on low speed, gradually increasing speed to medium-high, until stiff (not dry) peaks form. Continue whisking until cooled and glossy peaks form, about 10 minutes.
  • Reduce speed to medium-low, and add butter, a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to the paddle attachment. Continue beating on low speed until air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl. Beat until completely smooth.
  • Transfer buttercream to a pastry bag fitted with a coupler or a large round tip. Pipe buttercream onto cupcake in a circular motion to create a "soft serve" swirl. Garnish with chocolate and cherries. Serve immediately.

BUNNY BUTT SUNDAE CONE



Bunny Butt Sundae Cone image

These fun and easy treats will have everybody smiling. The cones can be assembled earlier in the day and frozen until party time.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 1 serving

Number Of Ingredients 0

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.

CHOCOLATE SUNDAE CONE COOKIES



Chocolate Sundae Cone Cookies image

Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 30

Number Of Ingredients 7

1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups), divided
1/2 cup butter or margarine, softened
1 egg
1 pouch Betty Crocker™ chocolate chip cookie mix
1 cup white vanilla baking chips (6 oz)
4 sugar cones, coarsely crushed (about 1 1/4 cups)
1/2 cup dry-roasted peanuts, coarsely chopped

Steps:

  • Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
  • Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 19 g, TransFat 0 g

SUNDAE CONE "CAKE" RECIPE - (4.4/5)



Sundae Cone

Provided by á-5531

Number Of Ingredients 5

1 (1 1/2-liter) tub vanilla ice cream, slightly softened
6 sugar cones, divided
1 cup Cool Whip Whipped Topping, not thawed
2 ounces Baker's Semi-Sweet Chocolate
1/4 cup chopped dry roasted peanuts

Steps:

  • Use back of spoon to pack ice cream into foil-lined 1 1/2 liter bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm. Microwave frozen Cool Whip and chocolate in microwaveable bowl on MEDIUM 2 minutes or until chocolate is completely melted, stirring after 1 minute; stir until blended. Cool 30 min. Unmold dessert onto plate; remove foil. Break remaining cones into pieces; press into side of dessert. Drizzle with chocolate; sprinkle with nuts.

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