SUNDAE CONES WITH HOMEMADE ICE CREAM

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Sundae Cones with Homemade Ice Cream image

Don't have an ice cream maker? No worries -- we came up with a recipe that doesn't require one. (And of course, you can always use store-bought ice cream.) These nostalgic cones are easy, but they do need some extra freezing time, so plan ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes 8

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1 tablespoon pure vanilla extract
1/8 teaspoon fine salt
2 cups cold heavy cream
8 sugar cones
8 ounces semisweet chocolate, chopped, divided
1 tablespoon vegetable oil
1/4 cup chopped peanuts

Steps:

  • In a medium bowl, stir together condensed milk, vanilla, and salt. In a large bowl, using a mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, cover, and freeze until firm, 6 hours (or up to 1 week).
  • Set cones upright in another loaf pan filled with uncooked rice. Microwave one-quarter the chocolate in 30-second increments, stirring each time, until melted and smooth, about 1 minute. Spoon into tips of cones and let cool.
  • Pack each cone with ice cream, then top with a round scoop, pressing down to secure. Return cones to rice-filled pan and freeze until firm, 6 hours (or overnight).
  • Microwave remaining chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in oil and let cool slightly. Working quickly, invert each cone, dip in chocolate, set upright in pan, and sprinkle with nuts. Freeze until firm, 1 hour.

Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 2 g, Protein 9 g, SaturatedFat 22 g

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