Chocolate mint ice cream cones
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 351, total fat 21 G., saturated fats 9 G., proteins 5 G., carbohydrates 40 G., fiber 2 G., cholesterol 10 mg, sodium 246 mg, sugar 32 G.
Calories 351, total fat 21 G., saturated fats 9 G., proteins 5 G., carbohydrates 40 G., fiber 2 G., cholesterol 10 mg, sodium 246 mg, sugar 32 G.
Your guests won't believe you made this stunning ice cream yourself. It's perfect for a house party because it's pre-made. If you don't have a cone holder, you can easily make one out of a shoebox (instructions are included in the recipe), wrapping it in gift paper for decoration. You can use any flavor you like instead of mint chocolate chip ice cream, substituting vanilla extract for the peppermint extract.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g semi-sweet chocolate, chopped into small pieces
- 6 tablespoons of confectionery fat
- 1/4 tsp peppermint extract
- 8 small waffle cones
- 950 g mint chocolate chip ice cream
- Decorative sprinkles or mini chocolate chips, for decoration
- Additional device: box
We recommend
Recipes with similar ingredients: semi-sweet chocolate, margarine, ice cream, wafer rolls
Cooking the dish according to the recipe:
- To make a cone holder, find a small cardboard box that fits in your freezer. Turn it upside down and use a sharp knife to make eight cross-shaped slits. Press each cross into place to create a hole large enough to insert an ice cream cone so it stands upright.
- Combine the chocolate, shortening, and a pinch of salt in a small saucepan and melt over medium heat, stirring constantly with a silicone spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl and stir in the mint extract.
- Pour about 1 tablespoon of melted chocolate glaze into the waffle cone and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the holder. Glaze the remaining cones in the same manner. Let sit at room temperature for about 15 minutes to allow the glaze to set.
- Fill each cone with ice cream and top with another scoop (1/3 cup) of ice cream. Return the cones to the holder and freeze until firm, about 30 minutes.
- Place your desired topping in a small bowl. If any remaining chocolate coating begins to harden, microwave it in 10-second increments, stirring occasionally, until it becomes liquefied. Dip the tip of each cone into the chocolate, almost completely coating the ice cream. Let any excess chocolate drip off, then immediately roll in the topping. Work quickly, as the chocolate coating sets on the ice cream in seconds.
- Serve the ice cream immediately or place it in the freezer holder until ready to serve. To freeze individual ice cream cones (for up to 2 weeks), wrap each cone in a large triangle of waxed paper and seal with tape.
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