Ice Cream Cupcake in Cone
Recipe by thedomesticrebel.com
1 box cake mix (I chose chocolate), plus ingredients on back of box
24 cake cones
Vanilla Buttercream (recipe & ingredients follow)
Hot fudge sundae syrup
Patted-dry maraschino cherries
1. Preheat your oven to 350 degrees F. Put one cake cone in the bottom of each muffin cavity. Set aside.
2. Prepare your cake batter according to package directions. I stirred mini chocolate chips in mine for a fun addition. Portion your batter into each cake cone, about 2/3 full or just toward the middle of the cone. Don’t fill too much higher or it may overflow. Very carefully put the pans into the oven and bake for approx. 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
Easy Vanilla Bean Buttercream *the addition of vanilla bean paste as opposed to vanilla extract lends a richer, ice-cream-like flavor to this frosting, but in a pinch, use vanilla extract
2/3 cup butter, softened
2 tsp vanilla bean paste
About 3-4 Tbsp milk
About 4 cups powdered sugar
1. In the bowl of a stand mixer, beat together the butter and vanilla bean paste until creamy, about 2 mins. Gradually begin adding powdered sugar, about one cup at a time, using a Tbsp of milk every so often to thin out the frosting and make it creamy. Frosting should be light and fluffy and not too soft.
2. Heat the hot fudge sauce for about 10 seconds. You want it to be on the verge of becoming liquidy but not quite there yet (too liquidy and it’ll melt the frosting, but not heated up at all will result in an ugly glob). Spoon a small spoonful of hot fudge sauce onto the tops of your frosted cupcakes. Top with sprinkles and a cherry. Serve immediately.
Ice Cream Cookies
Recipe tutorial byLisa at thebearfootbaker.com
SUPPLIES FOR ICE CREAM COOKIES:
15 Second Icing in these colors:
- Tan (for the cone)
She used a royal icing transfer for the cherry on top. To make them, use red icing and not white. With the white icing, pipe a line while the red is wet so the cherry will look shiny. You can make them a few weeks in advance and store them in a cool dry airtight container away from the sun.
Now for the cookies, begin by outlining the ice cream sections with the colors or flavors you want.
Then, flood each layer allowing dry time in between each.
While the brown icing is wet, add the sprinkles.
Outline and flood the cone with the tan icing and let it dry for about 30 minutes.
Next, and add the details to the cone following the picture.
Add the royal icing cherry to the top of the chocolate with a drop of red or brown icing.
Ice Cream Sandwich Cookies:
Brown Cookie Dough
White Thick Icing
Once you make your cookie dough, add some Brown AmeriColor Gel and roll it out and cut it like you normally would. Polk a few holes in the unbaked cookies and then bake them. Once they are baked and cooled, pipe some thick white icing with the star tip and place another cookie on top.
Ice Cream Pop Cookies
Tutorial by www.bakeat350.net
To make ice cream pop cookies, you’ll need:
- tombstone-shaped cut-out cookies
- wooden popsicle sticks (food grade)
- royal icing, tinted with AmeriColor (or Hobby Lobby) coloring: peach, electric pink, bright white, and chocolate brown with a bit of super black
- disposable icing bags
- squeeze bottles
- multicolored nonpareils
Bake according to recipe. Immediately upon removing from oven, insert popsicle stick into each cookie. Let the cookies rest on the cookie sheet, then remove to a wire cooling rack to cool completely.
Meanwhile, make the icing, divide and tint. Thin the peach, pink and white icings with water, a bit at a time, stirring gently. Thin until a knife drown through the middle of the icing disappears in a count of 12-15 seconds.
Cover the thinned icings with a damp dish towel until ready to use. Pour the icings into squeeze bottles.
For the “fudge”-covered pops, let the base color dry for an hour or more. (I let these sit in the dehydratorfor about 2 hours.) Thin the brown icing in the same manner and apply over the base coat. Use a toothpick to nudge icing into spaces and pop any large air bubbles. Sprinkle nonpareils on top.
Let the cookies dry completely, uncovered, for 6-8 hours or overnight.
Easy Ice Cream Cone
Ice Cream cake pop Tutorial
1. Using scissors, cut the end of your mini cone so there is a hole large enough for a cake pop stick to go through.
2. Dip one end of a cake pop stick into melted chocolate and insert into cake ball. Let that chocolate harden.
3. Dip cake ball as you normally would and while still wet, insert the other end of stick into and through the cone as pictured.
4. Slide the cone all the way up the stick until cone touches and attaches to wet cake ball. Let dry.
5. Using a toothpick or small spoon, apply a small dallop of dark chocolate to the top
6. Keeping ice cream cone upright, lightly tap the cake pop until dark chocolate is spread and smooth over the top. You can also use a toothpick to pull out some points so it looks more realistic.
7. While dark chocolate is still wet, sprinkle a few sprinkles of your choice on the top.
8. Place 1 red sixlet on the top