Best Fruit Cream Cones Recipes

Fruit Cream Cones image

Provided by Jennifer Baker

Time 5m

Yield 1

Number Of Ingredients 5

12 fresh blueberries
3 small fresh strawberries, chopped
1 flat-bottom ice cream cone
2 tablespoons whipped topping, or to taste
1 teaspoon sprinkles, or to taste

Steps:

Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.

Nutrition Facts : Calories 74.4 calories, Carbohydrate 13.4 g, Fat 2.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 6.7 mg, Sugar 5.9 g

Coconut Tuile Cones with Passion-Fruit Ice Cream image

Yield Makes 8 servings

Number Of Ingredients 8

1/2 stick (1/4 cup) unsalted butter
1/4 cup packed light brown sugar
3 tablespoons light corn syrup
1/4 cup all-purpose flour
1/2 cup sweetened flaked coconut
Accompaniment: passion-fruit ice cream
Garnish: sliced star fruit
Special equipment: a small metal offset spatula

Steps:

Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
Put 3 small scoops ice cream into each cone and put cones on plates.