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Recipe

Sundae Cones with Homemade Ice Cream

poke-bowl
Calories
  • Total Fat 14 g
  • Saturated 8 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
Ingredients
  • 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
  • 1 teaspoon grated fresh ginger
recipe directions
1

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).

2

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.

3

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).

4

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.

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