Ice cream Cone Cake

Ice cream Cone Cake

published on 14 July, 2018 at 10:38

Ingredients:

250 g (1/2 pound) cookie dough ice cream;
2/3 cup self-rising flour;
2 cups melted chocolate;
2 cups buttercream;
sugar sprinkles, chopped hazelnuts;
6 ice cream cones;
edible cookie dough, cookie dough ice cream.

Instructions

Preheat oven to 180C/350F. Fill muffin tin cups with foil to secure ice cream cones in place. Insert ice cream cones into each muffin tin cup.
For the batter combine self-rising flour with thawed ice cream until smooth. Fill ice cream cones with batter. Bake for 18-20 minutes.
Let muffin cones cool down completely and trim the tops off.
Put some buttercream on top, add a small dollop of edible dough and cookie dough ice cream. Cover cone with buttercream and put in a freezer for about an hour.
Melt chocolate and cover the tops of each ice cream cone with it. Sprinkle sugar sprinkles or chopped nuts on top

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