Best Ice Cream Sundae Cones Recipes

Sundae Cones with Homemade Ice Cream image

Provided by Martha Stewart

Time 25m

Yield Makes 8

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1 tablespoon pure vanilla extract
1/8 teaspoon fine salt
2 cups cold heavy cream
8 sugar cones
8 ounces semisweet chocolate, chopped, divided
1 tablespoon vegetable oil
1/4 cup chopped peanuts

Steps:

In a medium bowl, stir together condensed milk, vanilla, and salt. In a large bowl, using a mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, cover, and freeze until firm, 6 hours (or up to 1 week).
Set cones upright in another loaf pan filled with uncooked rice. Microwave one-quarter the chocolate in 30-second increments, stirring each time, until melted and smooth, about 1 minute. Spoon into tips of cones and let cool.
Pack each cone with ice cream, then top with a round scoop, pressing down to secure. Return cones to rice-filled pan and freeze until firm, 6 hours (or overnight).
Microwave remaining chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in oil and let cool slightly. Working quickly, invert each cone, dip in chocolate, set upright in pan, and sprinkle with nuts. Freeze until firm, 1 hour.

Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 2 g, Protein 9 g, SaturatedFat 22 g

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.