Chocolate Dipped Toffee Crunch Ice Cream Cones Recipes

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DIPPED ICE CREAM CONES

You can also have a fancy waffle cone at home, not just at an ice cream shop. It is the perfect dessert for any summer supper.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 4



Dipped Ice Cream Cones image

Steps:

  • In a microwave, melt chips and shortening; stir until smooth. Dip the top of each waffle cone into chocolate, allowing excess to drip off; roll in toppings of your choice. Place on waxed paper; let stand until set.

Nutrition Facts :

1 cup semisweet chocolate chips, vanilla or white chips
1 teaspoon shortening
12 ice cream waffle cones or bowls
Optional toppings: Assorted sprinkles, chopped nuts, sweetened shredded coconut and and small jelly beans

HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES

Skip the ice cream parlor this time around and try this tasty recipe for Homemade Chocolate-Dipped Ice Cream Cones.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5



Homemade Chocolate-Dipped Ice Cream Cones image

Steps:

  • In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
  • Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
  • Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
  • One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
  • Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
  • Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
  • Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
  • Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. vegetable oil
6 ice cream sugar cones
3 cups vanilla ice cream
3/4 cup chopped PLANTERS Dry Roasted Peanuts

CHOCOLATE AND TOFFEE CRUNCH ICE CREAM

This recipe calls for stirring in chocolate-covered toffee but you can chop and stir in any favorite candy. Cook time includes freeze time. I have included instructions to make chocolate dipped cones which are so good! I leave the cones right side up so I get a good amount of chocolate in the tip of the cone for a delightful surprise at the end. I let them stand for at least 20 minutes. Then I dipped them around the sides

Provided by RecipeNut

Categories     Frozen Desserts

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7



Chocolate and Toffee Crunch Ice Cream image

Steps:

  • In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
  • Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
  • Chocolate-Dipped Cones.
  • For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.

1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup chocolate-covered english toffee bar

CHOCOLATE-DIPPED ICE CREAM CONE

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 8 cones

Number Of Ingredients 6



Chocolate-Dipped Ice Cream Cone image

Steps:

  • Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
  • Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
  • Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
  • Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
  • Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
  • Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

4 ounces semisweet chocolate, chopped into small pieces
1/4 cup coconut oil or vegetable shortening
Kosher salt
8 small sugar cones
2 pints of your favorite ice cream
1/4 cup chopped nuts, toasted coconut or other topping

CHOCOLATE-DIPPED ICE CREAM CONES

When you're hanging by the pool with no ice cream truck in sight, cool off with our homemade, customizable version of a classic: an ice cream cone with a crunchy chocolate shell (and cone inner coating) studded with toppings. Coconut oil helps the shell harden quickly, but you can use shortening if coconut isn't your thing. Our favorite combos to try: strawberry ice cream with pistachios, coconut ice cream with toasted coconut and salted caramel gelato with a sprinkle of sea salt. For a nice serving presentation, cover your cone holder in decorative wrapping paper (click the Photos tab for our step-by-step guide).

Provided by Cooking Channel

Categories     dessert

Time 50m

Yield 8 cones

Number Of Ingredients 6



Chocolate-Dipped Ice Cream Cones image

Steps:

  • Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
  • Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
  • Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
  • Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
  • Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
  • Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

4 ounces semisweet chocolate, chopped into small pieces
1/4 cup coconut oil or vegetable shortening
Kosher salt
8 small sugar cones
2 pints of your favorite ice cream
1/4 cup chopped nuts or toasted coconut or other topping

TOFFEE CRUNCH ICE CREAM

I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings (3 cups).

Number Of Ingredients 10



Toffee Crunch Ice Cream image

Steps:

  • In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Nutrition Facts :

1 egg, lightly beaten
2/3 cup sugar
Dash salt
1 cup milk
3 ounces German sweet chocolate, melted and cooled
2/3 cup heavy whipping cream
2 tablespoons strong brewed coffee
3/4 teaspoon vanilla extract
2 Heath candy bar (1.4 ounces each), crushed
1/3 cup chopped pecans

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Bastille Day     Frozen Dessert     Birthday     Family Reunion     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield MAKES 8

Number Of Ingredients 5



Chocolate-Dipped Toffee Crunch Ice Cream Cones image

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

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