Ice Cream Sundae Cones

Name: Ice Cream Sundae Cones
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps corn syrup or agave syrup; 59 milliliters chocolate fudge sauce; 237 milliliters malted milk balls, plus 6 more for the cones; 28 grams milk chocolate, chopped; 4 larges chocolate-covered peanut butter cups, chopped; 118 milliliters roasted peanuts, finely chopped; 142 grams semisweet chocolate, chopped; 6 Tbsps unsalted butter, cut into small pieces; 2 liters vanilla and/or chocolate ice cream; 6 waffle cones

If $2.43 per serving falls in your budget, Ice Cream Sundae Cones might be a tremendous gluten free recipe to try. This recipe serves 6. One portion of this dish contains around 19g of protein, 67g of fat, and a total of 1134 calories. It is perfect for Summer. Head to the store and pick up roasted peanuts, butter, malted milk balls, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours.

Instructions

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.

Ingredients you will need

Malted Milk Powder

Equipment you will use

Baking Sheet

Bowl

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.

Ingredients you will need

Malted Milk Balls

Ice Cream

Candy

Butter

Peanuts

Equipment you will use

Bowl

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.

Ingredients you will need

Ice Cream

Sauce

Fudge

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.

Ingredients you will need

Milk Chocolate

Corn Syrup

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.

Ingredients you will need

Chocolate

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Chocolate

Ice Cream

Peanuts

Dip

Photograph by Levi Brown

Equipment

Baking Sheet

Bowl

Sauce Pan

Ingredients

Servings:

2Tbsps

corn syrup or agave syrup 59milliliters

chocolate fudge sauce 237milliliters

malted milk balls, plus 6 more for the cones 28grams

milk chocolate, chopped 4larges

chocolate-covered peanut butter cups, chopped 118milliliters

roasted peanuts, finely chopped 142grams

semisweet chocolate, chopped 6Tbsps

unsalted butter, cut into small pieces 2liters

vanilla and/or chocolate ice cream 6

waffle cones

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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.