How to DIY Ice Cream King Cones

Scooping ice cream when there’s a big crowd? No thanks. Instead, serve king cones to the kids (and the adults).

I first served these king cones at a Chanukah party–and never mind the kids, the adults were grabbing them. And there were so many “pros” to this dessert!

One–no ice cream scooping mess. Two–they’re so much better than the king cones you buy in the freezer section (and probably less costly overall). Three–you can customize the flavors the way you like them. Four–it’s such a fun and delicious dessert that everyone will want!

I’m going to bring these out for the kids on Shavuot too, while the adults are enjoying cheesecake (don’t kid yourself, though, the adults will still want). 

Ok, let’s make ‘em.

First, melt a bar of chopped chocolate. Be careful to melt that chocolate gently! Not too fast! For instructions on melting white chocolate, see this post. 

Then, simply line your cones with chocolate. I line the Lotus Cones with dairy Rosemarie chocolate, and the Birthday Cake King Cones with white chocolate. I found that one chocolate bar is enough to line about 12 cones.

Once your cones are lined, put your ice cream in a mixer. You don’t need to let it thaw at all first! (In fact, don’t! The consistency of ice cream stays much better when it’s not thawed, or thawed minimally. The mixer will do the work for you). If you’re making birthday cake cones, add sprinkles or chopped cupcakes to the ice cream. If making Lotus cones, add a couple big spoonfuls of Lotus spread (a little goes a long, yummy way).

Spoon the ice cream into your cones and transfer them to the freezer. Work quickly! 

Here’s some notes: No matter which flavor you make, you will be able to fill about 24 cones from a half gallon container of ice cream. 

The next step won’t happen until the ice cream is nice and hard again. Once it is, melt the remaining chocolate with the tablespoon oil. Dip the cones in the chocolate, then the toppings, and return to freezer until ready to serve!

So popular and no mess when serving! Play around with the concept and create your own flavors of king cones.

Lotus King Cones

 

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Ingredients

• 24 sugar cones
• 4 (3.5 oz) Rosemarie chocolate bars, chopped
• 1 half gallon vanilla ice cream
• 2 heaping spoonfuls of Lotus butter
• 1 Tbsp oil
• Crushed Lotus cookies or nuts

Instructions

1. Melt 2 bars of chocolate in the microwave for 30 seconds, stir, then in 15 second increments. Use a small butter knife to line the inside of the cones.
2. Add ice cream to a mixer fitted with the paddle attachment. Add Lotus butter and mix until smooth. Working very quickly, scoop ice cream into cones (it’s fine to just fill the cones, you don’t need a big scoop on top) and get these cones into the freezer as soon as possible.
3. Once ice cream is hard, melt remaining chocolate with oil. Dip cones in chocolate then desired toppings. Keep frozen until ready to serve.

3.5.3226

Birthday Cake King Cones

 

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Ingredients

• 24 sugar cones
• 4 (3.5 oz) white chocolate bars, chopped
• 1 half gallon vanilla ice cream
• Rainbow sprinkles OR 2 chopped cupcaktes
• 1 Tbsp oil
• More rainbow sprinkles

Instructions

1. Melt 2 bars of chocolate in the microwave for 30 seconds, stir, then in 15 second increments. Use a small butter knife to line the inside of the cones.
2. Add ice cream to a mixer fitted with the paddle attachment. Add sprinkles or cupcakes and mix until smooth. Working very quickly, scoop ice cream into cones (it’s fine to just fill the cones, you don’t need a big scoop on top) and get these cones into the freezer as soon as possible.
3. Once ice cream is hard, melt remaining chocolate with oil. Dip cones in chocolate then desired toppings. Keep frozen until ready to serve.

3.5.3226