Waffle cone sundae
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 430, total fat 22 G., saturated fats 13 G., proteins 7 G., carbohydrates 55 G., fiber 2 G., cholesterol 72 mg, sodium 141 mg, sugar 16 G.
Calories 430, total fat 22 G., saturated fats 13 G., proteins 7 G., carbohydrates 55 G., fiber 2 G., cholesterol 72 mg, sodium 141 mg, sugar 16 G.
This huge pie-style sundae is enough for a crowd. The pie crust is made with crushed waffle cones and a set chocolate ice cream sauce that holds everything together, so you don't even have to bake the crust. Top it with a thick layer of ice cream and top it with all the popular sundae toppings: whipped cream, caramel, chocolate, nuts, colorful sprinkles, and maraschino cherries. It looks bright and delicious, like summer.
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:
- 11 medium waffle cones
- 1 bottle (200 gr.) chocolate sauce for cold desserts
- 1.5 liters of softened strawberry ice cream
- 1 cup heavy cream
- 3 tablespoons of sugar
- 1 tsp vanilla extract
- 1 tbsp. caramel sauce, melted
- 1 tbsp thick chocolate sauce, melted
- 2 tbsp chopped peanuts
- 1 tbsp. multi-colored sprinkles
- 9 maraschino cherries, for garnish
We recommend
Recipes with similar ingredients: strawberry ice cream, chocolate sauce, wafer rolls
Cooking the dish according to the recipe:
- Place 10 waffle cones in a large zip-lock bag. Crush into pieces about 1 cm in size. Set aside 2/3 cup of the crumbs for garnish. Place the remaining crushed cones in a large bowl. Add 1 cup of the setting chocolate sauce and toss to coat. Place in a 9-inch pie pan and press into a crust. Freeze for about 20 minutes.
- Spoon the softened ice cream onto the crust and spread it out, trying to get as smooth a top as possible. Arrange the remaining 2/3 cup crushed cones around the edge of the pie to form a border. Freeze until the ice cream sets, about 30 minutes.
- Meanwhile, in a large, chilled metal bowl, beat the heavy cream with the sugar and vanilla until medium peaks form. Refrigerate until ready to use.
- Before serving, spread 1/3 cup of the setting chocolate sauce over the ice cream. Top with whipped cream. Drizzle with caramel and chocolate sauce. Garnish with peanuts, sprinkles, and a cherry. Place the remaining waffle cone in the center of the cake and serve.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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