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Berries and Cream Cones

Bring together the shining stars of summer desserts in cones.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: Sang An

Source: Martha Stewart Living, June 2011


  • 8 sugar cones
  • 2 ounces bittersweet chocolate, coarsely chopped and melted
  • 1 cup cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 2 cups mixed berries, such as raspberries, blueberries, and blackberries


  1. Dip about 1/4 inch of each ice cream cone into melted chocolate. Transfer each to a tall glass, chocolate side up. Refrigerate until set, about 10 minutes.

  2. Meanwhile, whisk cream and sugar with a mixer on high speed until stiff peaks form, about 4 minutes. Transfer to a pastry bag fitted with a 3/4-inch open-star tip.

  3. Pipe cream into cones, filling to the rim. Top with half the berries. Pipe some of the remaining cream on top of berries in a circular motion to create a "soft serve" swirl. Top with remaining berries. Serve immediately.

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