ICE CREAM CONE FRUIT CUPS RECIPE - (4.5/5)
Provided by clawson
Number Of Ingredients 1
Steps:
- Use Ice cream cones, dip the top in chocolate, add fruit and add your favorite fruit dip to the middle!! So easy!!
ICE CREAM CONE CAKES
A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
- Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g
FRUIT CREAM CONES
This is an easy warm weather dessert that kids are sure to love. Any favorite fresh fruit may be used. It's an easy alternative to ice cream and healthier too!
Provided by Jennifer Baker
Categories Desserts Specialty Dessert Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 13.4 g, Fat 2.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 6.7 mg, Sugar 5.9 g
FRUIT IN CONES
So surprisingly good and satisfies that sweet tooth without oodles of calories. See chocolate-dipped option below.
Provided by gailanng
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Fill each cone with about 3/4 cup fruit; enough to fill to the rim.
- Drizzle with honey.
- Sprinkle with granola.
- Fruit in Chocolate Dipped Cones:.
- Dip rim of each cone into melted chocolate and sprinkle with candy decorations or finely chopped nuts. Fill cone as directed.
SUMMERTIME FRUIT CONES
Here's a simple summer dessert that appeals to both kids and adults. You can also assemble this in parfait glasses.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.
Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
COCONUT TUILE CONES WITH PASSION-FRUIT ICE CREAM
Categories Dairy Fruit Dessert Bake Coconut Summer Passion Fruit Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
- Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
- Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
- Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
- Put 3 small scoops ice cream into each cone and put cones on plates.
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