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No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy or nuts.

Martha Stewart Living, June 2018


Credit: Marcus Nilsson

Recipe Summary test

25 mins
8 hrs 25 mins
Makes 2 cups (enough for 8 single-scoop cones)


Ingredient Checklist


Instructions Checklist
  • Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.

  • Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.

  • Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

Cook's Notes

Our test kitchen's pick for natural sprinkles: Ticings ($10 for 4 oz., ticings.com).


You can dip the sugar cones in melted milk or dark chocolate instead of white, if desired.