How to DIY Ice Cream King Cones

Have an ice cream when there are a lot of people? No thanks. Instead, serve royal cones to children (and adults).

I first served these royal cones at a Chanukah party – and never mind the kids, the adults were grabbing them. And there were so many “pros” at this dessert!

One – no ice cream mess. Two, they’re so much better than the king cones you buy in the freezer section (and probably less expensive overall). Three – you can customize the flavors however you like. Fourth, it’s such a fun and delicious dessert that everyone will want!

I’ll also bring these to the kids on Shavuot, while the adults enjoy cheesecake (don’t kid yourself, though, the adults will still want to).

Ok, let’s do them.

First, melt a chopped chocolate bar. Be careful to melt this chocolate gently! Not so fast! For instructions on melting white chocolate, see this post.

Then, simply line your cones with chocolate. I line the Lotus Cones with Rosemarie dairy chocolate and the Birthday Cake King Cones with white chocolate. I found that one chocolate bar is enough to line about 12 cones.

Once your cones are filled, put your ice cream in the blender. You don’t need to let it thaw at all before! (Actually, don’t! The consistency of the ice cream stays much better when it’s unthawed, or minimally thawed. The blender will do the work for you.) If you are making birthday cake cones, add sprinkles or chopped cupcakes to the ice cream. If you’re making Lotus cones, add a few big dollops of Lotus spread (a little goes a long way delicious).


Pour the ice cream into your cones and transfer them to the freezer. Work fast!

Here are some notes: No matter what flavor you are making, you will be able to fill about 24 cones from a half-gallon container of ice cream.

The next step will only happen when the ice is nice and hard again. Once done, melt the rest of the chocolate with the tablespoon of oil. Dip the cones in the chocolate, then the toppings, and return to the freezer until ready to serve!

So popular and mess-free when serving! Play around with the concept and create your own royal cone flavors.

Lotus king cones

Ingredients

  • 24 sugar cones
  • 4 (3.5 oz) Rosemarie chocolate bars, chopped
  • 1 half gallon of vanilla ice cream
  • 2 large spoonfuls of Lotus butter
  • 1 tablespoon oil
  • Crushed or nut Lotus cookies

Instructions

  1. Melt 2 chocolate bars in the microwave for 30 seconds, stir, then in 15 second increments. Use a small butter knife to line the inside of the cones.
  2. Pour the ice cream into a blender fitted with the paddle attachment. Add the lotus butter and mix until smooth. Working very quickly, scoop ice cream into cones (it’s fine to just fill the cones, you don’t need a big scoop on top) and put those cones in the freezer as soon as possible.
  3. Once the ice cream is hard, melt the rest of the chocolate with the oil. Dip the cones in the chocolate then the desired toppings. Keep frozen until ready to serve.

3.5.3226

King Cones Birthday Cake

Ingredients

  • 24 sugar cones
  • 4 (3.5 oz) white chocolate bars, chopped
  • 1 half gallon of vanilla ice cream
  • Rainbow asparagus OR 2 chopped cupcakes
  • 1 tablespoon oil
  • More Rainbow Glitter

Instructions

  1. Melt 2 chocolate bars in the microwave for 30 seconds, stir, then in 15 second increments. Use a small butter knife to line the inside of the cones.
  2. Pour the ice cream into a blender fitted with the paddle attachment. Add sprinkles or cupcakes and mix until smooth. Working very quickly, scoop ice cream into cones (it’s fine to just fill the cones, you don’t need a big scoop on top) and put those cones in the freezer as soon as possible.
  3. Once the ice cream is hard, melt the rest of the chocolate with the oil. Dip the cones in the chocolate then the desired toppings. Keep frozen until ready to serve.

3.5.3226

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