Mini ice cream cones Recipe

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makes:

10

Skill:

easy

Cost:

cheap

Prep:

40 min

Nutrition per portion

RDA
Calories 534 kCal 27%
Fat 37g 53%
  -  Saturates 21g 105%
Carbohydrates 40g 27%

Mini ice cream cones are so easy to make and are the perfect fun summer treat. We’ve made a super simple custard based ice cream to serve in our mini ice cream cones. Using shop-bought custard is a quick ice cream hack, which gives you time to spend playing with your home made cones! Make sure you use a good quality custard for your ice cream in order to get the best results. The whole family will love getting hands on and making these mini ice cream cones. This recipe makes a litre of ice cream so you can keep any extra that you don’t use for your cones in the freezer and enjoy later!

Ingredients

  • 1 x 500ml tub best quality store bought vanilla custard
  • 300ml double cream
  • 300g milk chocolate
  • For the cones
  • 2 large, free range egg whites
  • 90g icing sugar
  • 3tbsp milk
  • 1tsp vanilla
  • 120g plain flour
  • 30g melted unsalted butter
  • For the dippings
  • 100g of each milk and white chocolate, melted
  • 5tbsp sesame seeds or finely chopped nuts – your personal preference

Method

  • To make the ice cream, pour the custard into a large bowl. Whip the double cream until light and fluffy. Melt the chocolate in the microwave until just softened, stir to melt completely. Fold the cream into the custard mix, then fold a little of this mixture into the cooled chocolate, then add the remainder and mix well. Pour into a container and allow to set in the freezer for about 4-5 hours.

  • For the cones: combine the egg whites, icing sugar, milk and vanilla with a pinch of salt. Whisk to combine well, then add the flour and whisk again until smooth, then stir in the melted butter. Heat a non stick frying pan to a medium heat (we also used cooking spray), pour spoonfuls of the mixture into the pan, spreading it out with the back of the spoon, and fry for 3-4mins until the edges turn caramel colour. Flip and cook for another minute on the other side. Remove from pan and mould into a cone shape, using a tea towel if it’s too hot, leave to cool and set on a wire rack.

  • Once the cones are cool, dip them into the melted chocolate and sprinkle with seeds or nuts of your choice (we used black sesame seeds). Keep the cones upside down whilst the chocolate sets (we put the cones on bottles). Serve scoops of the ice cream in the cones.

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