Sundae Cones with Homemade Ice Cream
Don't have an ice cream maker? No worries -- we came up with a recipe that doesn't require one. (And of course, you can always use store-bought ice cream.) These nostalgic cones are easy, but they do need some extra freezing time, so plan ahead.
- Total Time:
- Yield: Makes 8
Source: Everyday Food, July/August 2012
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2 cups cold heavy cream
- 8 sugar cones
- 8 ounces semisweet chocolate, chopped, divided
- 1 tablespoon vegetable oil
- 1/4 cup chopped peanuts
In a medium bowl, stir together condensed milk, vanilla, and salt. In a large bowl, using a mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, cover, and freeze until firm, 6 hours (or up to 1 week).
Set cones upright in another loaf pan filled with uncooked rice. Microwave one-quarter the chocolate in 30-second increments, stirring each time, until melted and smooth, about 1 minute. Spoon into tips of cones and let cool.
Pack each cone with ice cream, then top with a round scoop, pressing down to secure. Return cones to rice-filled pan and freeze until firm, 6 hours (or overnight).
Microwave remaining chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in oil and let cool slightly. Working quickly, invert each cone, dip in chocolate, set upright in pan, and sprinkle with nuts. Freeze until firm, 1 hour.
Here's a Tip A little chocolate in the bottom of each cone keeps melted ice cream from leaking out -- and provides an extra-sweet last bite.To store, cover with plastic and freeze, up to 3 days.