Under 30 Minutes

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.

  • Prep:
  • 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


  1. 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).
  2. 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.
  3. 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).
  4. 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.

Cook's Notes

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.