TROPICAL-FRUIT CONES

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Tropical-Fruit Cones image

No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy or nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h25m

Yield Makes 2 cups (enough for 8 single-scoop cones)

Number Of Ingredients 8

2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet
Pinch of kosher salt
2 tablespoons agave nectar (if using mango or kiwi)
2 tablespoons fresh lime juice (if using mango)
6 ounces high-quality white chocolate, such as Valrhona
8 sugar cones
Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating
White-Chocolate Magic Shell(optional)

Steps:

  • Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
  • Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
  • Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

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