Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes.
Stuff 1 marshmallow into each ice cream cone; dip each stuffed cone into the melted chocolate. Roll the dipped cones in sprinkles. Place each coated cone in the cup of a mini muffin tin. Carefully place in freezer until chocolate hardens, about 10 minutes.
ncorporated. Spoon batter into each ice cream cone, filling to within 1/2
0 mins.
Turn Neapolitan ice cream onto chilled cake board. Using
Spoon 2 scoops of ice-cream into each cone.
Working quickly, drizzle the ice-cream in the cone with the melted chocolate so that the ice-cream is completely covered. Push a kit-kat into each cone and then sprinkle over the sprinkles.
Place the cones in the freezer until the chocolate has completely set.
ozzle.
Arrange the ice cream cones or waffle cups on a large
For the cones, melt the chocolate in a bowl over a pan of warm water. Using a kitchen brush, paint the inside of each ice cream cone with chocolate.
Mix the fruit with the lemon juice and honey and set aside for 10 mins. Drain of any excess juices and use to fill the cones.
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place
Heat oven to 400\u00b0.
Make batter for cupcakes as directed on mix box.
Pour 1/4 cup of batter into ice cream cones; if you fill the cones too full, they will not have a round top.
Set on cookie sheet and bake 15 to 18 minutes.
Cool and frost with any frosting mix.
Decorate with sprinkles and/or other things.
nd upper sides of the ice cream cone into the the chocolate.
With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
Add chips and stir until evenly blended.
Cover and refrigerate for one hour.
Spoon mixture into ice cream cones. Add sprinkes and serve.
Make cake mix according to directions.
Pour batter into each cone about 2/3 full in each cone.
Bake in cupcake pans according to cake directions.
Cool.
Swirl icing on cake to give ice cream appearance.
ver low heat. Pour over cone mixture; mix well. Press one
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.
CLASSIC ICE CREAM: To the fruit cocktail,
Mix ice cream
mix
according
to
directions.\tPreheat oven to 350\u00b0.
Pour mixture into the ice cream cones (the flat bottomed ones) and place on a
cookie sheet and bake for 30 or 40 minutes or until browned.
Preheat oven according to cake directions.
Line cupcake tins with cupcake liners.
Mix cake batter according to box directions, then pour mixture into ice cream cones, about 1/2 full, and place in each cupcake liner.
Bake as usual according to cupcake time on box.
When baked, let cool, then ice with frosting.
Garnish with colored sprinkles.
When done, looks just like ice cream cones. Easy for kids to eat and no cleanup.
The paper liners keep the cones from burning during baking.
ell combined.
Using an ice cream scooper, pour 1/ 1/2
Follow directions on cake mix, then fill ice cream cones 2/3 full of batter.
Place cones filled with batter in cupcake tins and bake at 350\u00b0 until done.
Cool, then top with frosting.
Heat oven to 350\u00b0.
Prepare cake mix as directed on package. Pour 1/4 cup batter into ice cream cones, filling each about 1/2 full.
Place cones in rectangular or square pan.
Bake as directed on cake mix for cupcakes.
Cool; frost with frosting.
Makes about 30 cones.
Prepare a cake mix according to directions on the package. Spoon cake batter into flat-bottom ice cream cones until they are not quite full.