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.
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
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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