Ice Cream in Crispy Chocolate-Coconut Cones

Name: Ice Cream in Crispy Chocolate-Coconut Cones
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate, chopped and melted; 2 larges eggs; 10 servings Strawberry or dulche de leche ice cream, for serving; 118 milliliters sugar; 1 Tbsp unsalted melted butter, plus more for brushing; 85 grams 1/4 cups unsweetened shredded coconut

You can never have too many dessert recipes, so give Ice Cream in Crispy Chocolate-Coconut Cones a try. One portion of this dish contains roughly 5g of protein, 23g of fat, and a total of 385 calories. This gluten free and fodmap friendly recipe serves 10. It is perfect for Summer. If you have bittersweet chocolate, eggs, dulche de leche ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Trace a 6-inch circle onto 5 separate sheets of parchment paper. Turn the sheets over and brush butter inside the rounds and 1 inch beyond the traced rims. Form a 12-inch sheet of foil into a 6-inch long cone. Wrap another sheet of foil around the cone to smooth the surface.

Ingredients you will need

Butter

Wrap

Equipment you will use

Baking Paper

Aluminum Foil

In a food processor, process the coconut until fine.

Ingredients you will need

Coconut

Equipment you will use

Food Processor

Add the sugar, eggs and 1 tablespoon of the melted butter; process until the batter is combined.

Ingredients you will need

Butter

Sugar

Egg

Transfer the batter to a bowl.

Equipment you will use

Bowl

Set 1 of the prepared sheets of parchment on a baking sheet. Spoon 1 1/2 tablespoons of the batter onto the buttered round. Using an offset spatula, spread the batter to the edge of the circle in a thin and even layer.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Baking Sheet

Bake the tuile for 6 minutes, or until golden all over.

Equipment you will use

Oven

Immediately transfer the parchment paper to a work surface. Carefully roll the tuile around the aluminum-foil cone, pressing it into a cone shape; let cool for 1 to 2 minutes before removing the foil cone from inside the tuile. Repeat with the remaining batter, using each piece of parchment paper twice and buttering the rounds between batches.

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Aluminum Foil

Using a small pastry brush, coat the inside of each cone with melted chocolate.

Ingredients you will need

Chocolate

Equipment you will use

Pastry Brush

Brush the outer rim of the cone with a 1/2-inch band of melted chocolate.

Ingredients you will need

Chocolate

Transfer the cones to a baking sheet lined with wax paper and chill until set. Fill with scoops of ice cream and serve at once.

Ingredients you will need

Ice Cream

Equipment you will use

Baking Sheet

Wax Paper

Equipment

Ingredients

Servings:

227grams

bittersweet chocolate, chopped and melted 2larges

eggs 10servings

Strawberry or dulche de leche ice cream, for serving 118milliliters

sugar 1Tbsp

unsalted melted butter, plus more for brushing 85grams

1/4 cups unsweetened shredded coconut

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.