Desserts

Ice Cream “Cone” Bites

July 2, 2015

Mixed, baked, chocolate coated, ice cream filled, and ready to eat! I call them, Ice Cream “Cone” Bites, and they’re on a whole other level!

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In a medium mixing bowl, sift 1/2 cup of powder sugar…

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…and 1/2 cup of all-purpose flour.

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 Add 5 tbsp of unsalted butter and blend ingredients for several minutes.

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Whisk in 1 large egg white or 2 medium egg whites…

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….1 tbsp vanilla extract…

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…and a pinch of salt.

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The batter should have a smooth, paste-like texture when ready.

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Use a non-stick sheet pan and a rectangle stencil to begin forming the “cones.”

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Smear a dollop of batter evening across the stencil.

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 Remove stencil and bake for 5-7 minutes at 375°F.

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 Once a nice golden-brown, remove from the oven…

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…and begin rolling the hot pliable cookie around a cylinder form.

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Seal the inside of the cones with a smear of melted dark chocolate.

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Let them set up in the freezer for about 10 minutes.

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 Once ready, fill each cone with any flavor ice cream you desire! Using a pastry bag is the easiest way to do this.

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When they are all filled, return them to the freezer for at least 2 hours to set-up…

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…and then they are ready to enjoy!

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Ice Cream “Cone” Bites

Ice Cream “Cone” Bites

Ingredients

  • 1/2 cup powdered sugar
  • 1/2 cup all purpose flour
  • 5 tbsp unsalted butter
  • 1 large egg white or 2 medium egg whites
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1/4 cup melted dark chocolate
  • 2-3 cups soft ice cream for piping

Instructions

  1. In a medium mixing bowl, sift 1/2 cup of powder sugar and 1/2 cup of all-purpose flour.
  2. Add 5 tbsp of unsalted butter and blend ingredients for several minutes.
  3. Whisk in 1 large egg white or 2 medium egg whites, 1 tbsp vanilla extract, and a pinch of salt.
  4. The batter should have a smooth, paste-like texture when ready.
  5. Use a non-stick sheet pan and a rectangle stencil to begin forming the "cones."
  6. Smear a dollop of batter evening across the stencil.
  7. Remove stencil and bake for 5-7 minutes at 375°F.
  8. Once a nice golden-brown, remove from the oven and begin rolling the hot pliable cookie around a cylinder form. Repeat process until desired amount is reached.
  9. Seal the inside of the cones with a smear of melted dark chocolate.
  10. Let them set up in the freezer for about 10 minutes.
  11. Once ready, fill each cone with any flavor ice cream you desire!
  12. Using a pastry bag is the easiest way to do this.
  13. When they are all filled, return them to the freezer for at least 2 hours to set-up, and then they are ready to enjoy!
http://www.byrontalbott.com/ice-cream-cone-bites/

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| Top Left: Spatula | Top Middle: Cannoli Form | Top Middle: Pastry Bag | Top Right: Glass Bowl Set |

| Bottom Left: Silpat | Bottom Middle: Mixing Bowls | Bottom Right: Baking Sheet |

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  • Barnie July 7, 2015 at 2:06 pm

    Hi byron did you already announce the kitchen aid winner?

  • Zelda July 7, 2015 at 9:29 pm

    I’ve died….these are heavenly and I so want to try the recipe but would much prefer someone else make them LOL
    I need to challenge myself more.
    Ice Cream is my new challenge this summer and tomorrow I’ll be whipping up your Peach Ice Cream recipe ,but, the chocolate filled cones…not sure I’m ready for that just yet. LOL….baby steps LOL

  • Kayden July 21, 2016 at 8:12 pm

    That is fantastic – what a great idea, and even better that you are able to stick with it and fit it into your routine.I am trying to stay focused – and being creative this year. But I do find life get’s in the way, and the -31 temrtraeupes outside the past few weeks aren’t helping – but I am sticking with it! 🙂

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