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.

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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.