Introduction: Can a Dessert Be Both Fun and Decadent?
Have you ever wished you could combine the joy of an ice cream cone with the indulgent layers of a sundae? What if you could create a treat that’s as fun to make as it is to eat, perfect for kids and adults alike? Ice Cream Sundae Cones are the answer! These handheld delights pack creamy ice cream, crunchy candies, rich fudge, and a chocolate shell into a crispy waffle cone. They’re easy to make, customizable, and guaranteed to bring smiles. Whether you’re planning a summer party or a cozy movie night, these cones will steal the show. Ready to dive into this sweet adventure? Let’s get started!
Overview: Why Ice Cream Sundae Cones Are So Special
Ice Cream Sundae Cones are a playful twist on the classic ice cream sundae, combining the portability of a cone with the layered goodness of a sundae. With creamy vanilla or chocolate ice cream, chopped candies, a drizzle of fudge, and a crunchy chocolate-peanut shell, every bite is a burst of flavor and texture. This dessert is easy to prepare, requires no baking, and can be made ahead for stress-free entertaining. Plus, it’s endlessly customizable to suit any taste!
- Time Requirement: 4 hours total (20 minutes prep, 2 hours freezing for cones, 1 hour for chocolate shell to set, plus chilling time).
- Difficulty Level: Easy. Perfect for beginners—no cooking skills needed, just some mixing and freezing.
- Why It’s Special: These cones are portable, fun, and packed with nostalgic flavors. They’re quick to assemble, great for making ahead, and a hit with all ages. The combination of creamy, crunchy, and chocolatey elements makes them irresistible.
Essential Ingredients
The beauty of Ice Cream Sundae Cones lies in their simple, high-quality ingredients. Each component adds a unique texture or flavor to create a perfect treat. Here’s what you’ll need for 6 servings:
- Waffle cones (6): The crispy, edible vessel that holds all the goodness.
- Malted milk balls (1 cup, plus 6 extra): Add a crunchy, malty flavor. Think Whoppers or Maltesers.
- Chocolate-covered peanut butter cups (4 large, chopped): Bring rich, nutty sweetness. Reese’s are a classic choice.
- Vanilla and/or chocolate ice cream (2 quarts): The creamy base—use one flavor or mix both for variety.
- Chocolate fudge sauce (¼ cup): Adds a rich, gooey layer.
- Semisweet chocolate (5 oz, chopped): Forms the outer chocolate shell.
- Milk chocolate (1 oz, chopped): Adds a touch of sweetness to the shell.
- Unsalted butter (6 tbsp, cut into small pieces): Helps create a smooth, glossy chocolate coating.
- Corn syrup or agave syrup (1 ½ tbsp): Gives the chocolate shell a shiny, pliable texture.
- Roasted peanuts (½ cup, finely chopped): Adds crunch and nutty flavor to the chocolate shell.
Substitutions and Variations:
- Waffle Cones: Swap for sugar cones or even small bowls if you prefer a non-cone option.
- Malted Milk Balls: Use chocolate-covered pretzels, toffee bits, or crushed cookies for a different crunch.
- Peanut Butter Cups: Substitute with chopped Snickers, Butterfinger, or almond butter cups for nut-free diets.
- Ice Cream: Try strawberry, cookies and cream, or mint chocolate chip for a fun twist.
- Fudge Sauce: Use caramel sauce or hot fudge for a different flavor profile.
- Chocolate: Swap semisweet and milk chocolate for dark chocolate or white chocolate.
- Nuts: Replace peanuts with chopped almonds, pecans, or sprinkles for a nut-free version.
- Vegan Option: Use dairy-free ice cream, vegan chocolate, and plant-based butter. Swap peanut butter cups for vegan candy bars.
Why These Ingredients Matter: The waffle cone provides a crispy base, while the ice cream and fudge create a creamy, indulgent core. Malted milk balls and peanut butter cups add playful textures, and the chocolate-peanut shell seals it all with a satisfying crunch. Using quality ingredients ensures a dessert that’s both delicious and memorable.
Step-by-Step Instructions
Making Ice Cream Sundae Cones is a breeze, with just a few steps to create a showstopping dessert. Follow these instructions for perfect results every time.
Step 1: Prep the Equipment
- Chill the Bowl: Place a stainless steel bowl in the freezer for 20 minutes to keep the ice cream cold while mixing.
- Set Up Glasses: Place 6 tall glasses on a baking sheet. Set a waffle cone upright in each glass to hold it steady during assembly.
Tip: If you don’t have tall glasses, use a muffin tin to hold the cones upright.
Step 2: Start with the Cones
- Add a Candy Base: Drop one malted milk ball into the bottom of each waffle cone for a sweet surprise.
- Chop Candies: Roughly chop the remaining 1 cup of malted milk balls and the 4 peanut butter cups. Place them in the chilled bowl.
Tip: Chop the candies into small, bite-sized pieces for easy mixing and eating.
Step 3: Mix the Ice Cream
- Soften the Ice Cream: Let 2 quarts of vanilla and/or chocolate ice cream soften slightly at room temperature for 5–10 minutes, just until it’s scoopable but not melted.
- Combine with Candies: Add the softened ice cream to the chilled bowl with the chopped candies. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to prevent melting.
Tip: Work in a cool kitchen to keep the ice cream firm. If it starts to melt, pop the bowl back in the freezer for 5 minutes.
Step 4: Fill the Cones
- First Scoop: Press a small scoop (about 2 tablespoons) of the candy-ice cream mixture into the bottom of each cone, filling it about one-third full.
- Add Fudge: Dot each cone with a heaping teaspoon of chocolate fudge sauce, letting it settle into the ice cream.
- Top with More Ice Cream: Add 2 generous scoops of the candy-ice cream mixture to each cone, mounding it slightly above the rim.
Tip: Pack the ice cream gently to avoid crushing the cone, but firmly enough to hold its shape.
Step 5: Freeze the Cones
- Freeze: Place the filled cones (still in the glasses) in the freezer for about 2 hours, or until the ice cream is firm.
Tip: Cover loosely with plastic wrap if freezing for longer to prevent freezer burn.
Step 6: Make the Chocolate Shell
- Melt the Chocolate: In a heatproof bowl, combine 5 ounces chopped semisweet chocolate, 1 ounce chopped milk chocolate, 6 tablespoons unsalted butter, and 1 ½ tablespoons corn syrup. Set over a saucepan of barely simmering water (not touching the water) and stir until smooth.
- Cool Slightly: Remove the bowl from the heat and let the chocolate mixture cool for about 10 minutes, until it’s pourable but not hot.
Tip: Stir occasionally while cooling to prevent a skin from forming on the chocolate.
Step 7: Dip and Coat
- Dip the Cones: Remove the cones from the freezer and glasses. Dip the top of each ice cream mound into the chocolate mixture, swirling to coat evenly.
- Add Peanuts: Immediately sprinkle the finely chopped peanuts over the chocolate before it sets.
- Freeze Again: Place the cones back in the glasses and freeze for at least 1 hour, or overnight, until the chocolate shell is fully set.
Tip: Work quickly when dipping to keep the ice cream from melting. Have the peanuts ready to sprinkle right away.
Assembly: Building the Perfect Ice Cream Sundae Cones
Assembling Ice Cream Sundae Cones is like crafting a mini dessert masterpiece. Here’s how to bring it all together:
- Start with the Cone Base: Place a malted milk ball in each waffle cone for a crunchy surprise at the bottom.
- Layer the Ice Cream: Add a small scoop of candy-mixed ice cream, followed by a drizzle of fudge sauce, then top with more ice cream for a tall, generous mound.
- Create the Chocolate Shell: Dip the ice cream top into the cooled chocolate mixture, ensuring an even coating that covers the ice cream and slightly drips down the cone.
- Add Crunch: Sprinkle chopped peanuts over the wet chocolate for texture and flavor.
- Freeze for Perfection: Let the chocolate set in the freezer to create a crisp, snappy shell.
Presentation Tips:
- Serve Upright: Display the cones in tall glasses or a cone holder for a fun, ice cream shop vibe.
- Garnish Extra: Add a drizzle of extra fudge sauce or a sprinkle of colorful sprinkles for a festive touch.
- Keep Cold: Serve immediately after removing from the freezer to maintain the chocolate shell’s crunch.
Storage and Make-Ahead Tips
These cones are perfect for making ahead and storing for later enjoyment. Here’s how to keep them fresh:
- Storing Leftovers: Wrap each cone tightly in plastic wrap or place in an airtight container. Store in the freezer for up to 1 month.
- Freezing: The cones are designed to be frozen, so they hold up well. Ensure they’re upright during freezing to prevent tipping.
- Serving: Let the cones sit at room temperature for 1–2 minutes before serving to soften slightly for easier eating.
- Make-Ahead Tips:
- Ice Cream Mixture: Mix the ice cream and candies up to 1 day ahead and store in the freezer in an airtight container.
- Chocolate Shell: Make the chocolate mixture up to 3 days ahead and refrigerate. Reheat gently over a double boiler before dipping.
- Cones: Assemble and freeze the cones (without the chocolate shell) up to 1 week ahead. Dip in chocolate and add peanuts just before serving for the freshest texture.
Tip: Label the storage container with the date to keep track of freshness.
Recipe Variations
Ice Cream Sundae Cones are endlessly customizable. Here are some fun twists to try:
- S’mores Cones: Use chocolate ice cream, add crushed graham crackers and mini marshmallows, and dip in a marshmallow fluff-chocolate mix.
- Tropical Twist: Use mango or coconut ice cream, mix in chopped dried pineapple, and dip in white chocolate with toasted coconut.
- Nut-Free Version: Skip the peanuts and peanut butter cups; use crushed pretzels or cookie crumbs for crunch.
- Brownie Sundae Cones: Mix in brownie chunks instead of candies and drizzle with caramel sauce.
- Kids’ Party Cones: Use vanilla ice cream, mix in colorful sprinkles, and dip in white chocolate with more sprinkles.
Tip: Keep the total volume of mix-ins (about 1 ½ cups) consistent to ensure the ice cream holds its shape.
Conclusion: Get Creative and Enjoy the Fun!
Ice Cream Sundae Cones are the perfect dessert for anyone who loves a sweet, crunchy, and creamy treat. With their portable cones, rich ice cream, and snappy chocolate shell, they’re a fun way to enjoy a classic sundae without the mess. Whether you’re making them for a party, a family treat, or just because, these cones are sure to bring joy. Play with flavors, mix-ins, and toppings to make them your own—dessert is all about having fun! So grab your cones, chill that bowl, and treat yourself to a deliciously decadent experience.
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Ice Cream Sundae Cones
Description
Have you ever wished you could combine the joy of an ice cream cone with the indulgent layers of a sundae? What if you could create a treat that’s as fun to make as it is to eat, perfect for kids and adults alike? Ice Cream Sundae Cones are the answer! These handheld delights pack creamy ice cream, crunchy candies, rich fudge, and a chocolate shell into a crispy waffle cone.
Ingredients
The beauty of Ice Cream Sundae Cones lies in their simple, high-quality ingredients. Each component adds a unique texture or flavor to create a perfect treat. Here’s what you’ll need for 6 servings:
- Waffle cones (6): The crispy, edible vessel that holds all the goodness.
- Malted milk balls (1 cup, plus 6 extra): Add a crunchy, malty flavor. Think Whoppers or Maltesers.
- Chocolate-covered peanut butter cups (4 large, chopped): Bring rich, nutty sweetness. Reese’s are a classic choice.
- Vanilla and/or chocolate ice cream (2 quarts): The creamy base—use one flavor or mix both for variety.
- Chocolate fudge sauce (¼ cup): Adds a rich, gooey layer.
- Semisweet chocolate (5 oz, chopped): Forms the outer chocolate shell.
- Milk chocolate (1 oz, chopped): Adds a touch of sweetness to the shell.
- Unsalted butter (6 tbsp, cut into small pieces): Helps create a smooth, glossy chocolate coating.
- Corn syrup or agave syrup (1 ½ tbsp): Gives the chocolate shell a shiny, pliable texture.
- Roasted peanuts (½ cup, finely chopped): Adds crunch and nutty flavor to the chocolate shell.
Substitutions and Variations:
- Waffle Cones: Swap for sugar cones or even small bowls if you prefer a non-cone option.
- Malted Milk Balls: Use chocolate-covered pretzels, toffee bits, or crushed cookies for a different crunch.
- Peanut Butter Cups: Substitute with chopped Snickers, Butterfinger, or almond butter cups for nut-free diets.
- Ice Cream: Try strawberry, cookies and cream, or mint chocolate chip for a fun twist.
- Fudge Sauce: Use caramel sauce or hot fudge for a different flavor profile.
- Chocolate: Swap semisweet and milk chocolate for dark chocolate or white chocolate.
- Nuts: Replace peanuts with chopped almonds, pecans, or sprinkles for a nut-free version.
- Vegan Option: Use dairy-free ice cream, vegan chocolate, and plant-based butter. Swap peanut butter cups for vegan candy bars.
Why These Ingredients Matter: The waffle cone provides a crispy base, while the ice cream and fudge create a creamy, indulgent core. Malted milk balls and peanut butter cups add playful textures, and the chocolate-peanut shell seals it all with a satisfying crunch. Using quality ingredients ensures a dessert that’s both delicious and memorable.
Instructions
Step 1: Prep the Equipment
- Chill the Bowl: Place a stainless steel bowl in the freezer for 20 minutes to keep the ice cream cold while mixing.
- Set Up Glasses: Place 6 tall glasses on a baking sheet. Set a waffle cone upright in each glass to hold it steady during assembly.
Tip: If you don’t have tall glasses, use a muffin tin to hold the cones upright.
Step 2: Start with the Cones
- Add a Candy Base: Drop one malted milk ball into the bottom of each waffle cone for a sweet surprise.
- Chop Candies: Roughly chop the remaining 1 cup of malted milk balls and the 4 peanut butter cups. Place them in the chilled bowl.
Tip: Chop the candies into small, bite-sized pieces for easy mixing and eating.
Step 3: Mix the Ice Cream
- Soften the Ice Cream: Let 2 quarts of vanilla and/or chocolate ice cream soften slightly at room temperature for 5–10 minutes, just until it’s scoopable but not melted.
- Combine with Candies: Add the softened ice cream to the chilled bowl with the chopped candies. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to prevent melting.
Tip: Work in a cool kitchen to keep the ice cream firm. If it starts to melt, pop the bowl back in the freezer for 5 minutes.
Step 4: Fill the Cones
- First Scoop: Press a small scoop (about 2 tablespoons) of the candy-ice cream mixture into the bottom of each cone, filling it about one-third full.
- Add Fudge: Dot each cone with a heaping teaspoon of chocolate fudge sauce, letting it settle into the ice cream.
- Top with More Ice Cream: Add 2 generous scoops of the candy-ice cream mixture to each cone, mounding it slightly above the rim.
Tip: Pack the ice cream gently to avoid crushing the cone, but firmly enough to hold its shape.
Step 5: Freeze the Cones
- Freeze: Place the filled cones (still in the glasses) in the freezer for about 2 hours, or until the ice cream is firm.
Tip: Cover loosely with plastic wrap if freezing for longer to prevent freezer burn.
Step 6: Make the Chocolate Shell
- Melt the Chocolate: In a heatproof bowl, combine 5 ounces chopped semisweet chocolate, 1 ounce chopped milk chocolate, 6 tablespoons unsalted butter, and 1 ½ tablespoons corn syrup. Set over a saucepan of barely simmering water (not touching the water) and stir until smooth.
- Cool Slightly: Remove the bowl from the heat and let the chocolate mixture cool for about 10 minutes, until it’s pourable but not hot.
Tip: Stir occasionally while cooling to prevent a skin from forming on the chocolate.
Step 7: Dip and Coat
- Dip the Cones: Remove the cones from the freezer and glasses. Dip the top of each ice cream mound into the chocolate mixture, swirling to coat evenly.
- Add Peanuts: Immediately sprinkle the finely chopped peanuts over the chocolate before it sets.
- Freeze Again: Place the cones back in the glasses and freeze for at least 1 hour, or overnight, until the chocolate shell is fully set.
Tip: Work quickly when dipping to keep the ice cream from melting. Have the peanuts ready to sprinkle right away.
FAQs
1. Can I use store-bought ice cream?
Yes! Any high-quality vanilla or chocolate ice cream works. Just let it soften slightly before mixing in the candies.
2. What if I don’t have a double boiler for the chocolate?
No worries! Melt the chocolate, butter, and corn syrup in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
3. Are there health benefits to this dessert?
While this is a treat, you can make it slightly healthier by using low-sugar ice cream or dairy-free options. The peanuts add protein and healthy fats, and using agave syrup keeps the sugar lower.
4. Can I make this dessert nut-free?
Yes! Swap peanut butter cups for chocolate bars or cookies, and use sprinkles or crushed pretzels instead of peanuts.
5. How do I prevent the ice cream from melting while assembling?
Work quickly and use a chilled bowl. Keep the ice cream in the freezer until you’re ready to scoop, and assemble in a cool kitchen.
6. Can I use different cones?
Absolutely! Sugar cones or even waffle bowls work great. Just ensure they’re sturdy enough to hold the ice cream.
7. How do I keep the cones from getting soggy?
Freeze the cones immediately after filling to keep the ice cream firm. The chocolate shell also helps seal in the ice cream and protect the cone.