Ice Cream Sundae Cones Recipe

Name: Ice Cream Sundae Cones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 waffle cones; 1 cup malted milk balls, plus 6 more for the cones; 4 large chocolate-covered peanut butter cups, chopped; 2 quarts vanilla and/or chocolate ice cream; 1/4 cup chocolate fudge sauce; 5 ounces semisweet chocolate, chopped; 1 ounce milk chocolate, chopped; 6 tablespoons unsalted butter, cut into small pieces; 1 1/2 tablespoons corn syrup or agave syrup; 1/2 cup roasted peanuts, finely chopped

Servings: persons

1
Place a stainless steel bowl in the freezer to chill, about 20 minutes.
2
Set 6 tall glasses on a baking sheet and put a cone in each.
3
Drop a malted milk ball into each cone.
4
Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream.
5
Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
6
Press 1 small scoop of the candy ice cream into each cone.
7
Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream.
8
Freeze the cones (in the glasses) until firm, about 2 hours.
9
Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth.
10
Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
11
Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat.
12
Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.
13
Photograph by Levi Brown

1470

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 waffle cones, 1 cup malted milk balls, plus 6 more for the cones, 4 large chocolate-covered peanut butter cups, chopped, 2 quarts vanilla and/or chocolate ice cream, and more.

Yes, Ice Cream Sundae Cones falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Ice Cream Sundae Cones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions