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And here we have the perfect dancing partner for my Strawberry Cheesecake Ice Cream: Strawberry Crunch Cones! You’ll probably be surprised how simple they are to make.
Strawberry Crunch Cones Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Strawberry Crunch Cones recipe:
- Ice cream cones: Use your favorite cone. Waffle cones, sugar cones, waffle bowls, the sky is the limit really! You might need to adjust the amount of the other ingredients to compensate for size differences, but that’s all.
- Vanilla candy coating: It usually comes in one-pound packages, and you’ll need about half for 12 cones. White chocolate melts would work well for this Strawberry Crunch Cones recipe, too.
- Strawberry Crunch Crumble: The true star of this recipe. If you have a recipe you favor tho, feel free to use that one. There are many roads to the same destination, after all. I opted not to bake the crumble for the cones pictured, and the difference in flavor was negligible – but the crumble is much crunchier if you bake it, which makes them a bit messier to eat.
How to Make Strawberry Crunch Cones
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Strawberry Crunch Cones recipe:
- Melt the Candy. Add your candy coating to a shallow bowl and pop it in the microwave for 30 seconds. Pull it and give it a stir. If it still tries to keep its shape, put it back in the microwave for another 15 seconds. Repeat until the candy coating has completely melted and is smooth when you stir it.
- Mise en Place, of a sort. Pour the strawberry crunch crumble into a small bowl, large enough to easily fit the circumference of your ice cream cone. Alternatively, you can pour them out on a plate. Dip the top of the ice cream cone into the melted candy coating, and use a fork or knife to smooth it out and scrape off any excess. Too thick of a coating and the cone will break apart when trying to bite it.
- Dip and roll! Next, dip or roll the cone in the strawberry crunch crumble, using a spoon to scoop and press the crumble onto the candy-coated cone. Tap to shake off any excess, then rest on a parchment paper-lined baking sheet while you continue with the rest of the cones. Store the cones in an air-tight container for up to 3 days. Any longer and they’ll be stale. Dassit!
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Strawberry Crunch Cones
- Total Time: 15 minutes
- Yield: 12 cones 1x
Description
Simple, sweet, tart, tasty.
Ingredients
Scale
- 12 ice cream cones*
- 1/2 C (8 oz) vanilla candy coating
- 1 C Strawberry Crunch Crumble
Instructions
- Add your candy coating to a shallow bowl and pop it in the microwave for 30 seconds. Pull it and give it a stir. If it still tries to keep its shape, put it back in the microwave for another 15 seconds. Repeat until the candy coating has completely melted and is smooth when you stir it.
- Pour the strawberry crunch crumble into a small bowl, large enough to easily fit the circumference of your ice cream cone. Alternatively, you can pour them out on a plate.
- Dip the top of the ice cream cone into the melted candy coating, and use a fork or knife to smooth it out and scrape off any excess. Too thick of a coating and the cone will break apart when trying to bite it.
- Next, dip or roll the cone in the strawberry crunch crumble, using a spoon to scoop and press the crumble onto the candy-coated cone. Tap to shake off any excess, then rest on a parchment paper-lined baking sheet while you continue with the rest of the cones. Store the cones in an air-tight container for up to 3 days. Any longer and they’ll be stale. Dassit!
Notes
- Waffle cones or sugar cones work. Depending on the size you might need to increase the amount of candy coating and crunch crumble.
- Prep Time: 15 minutes
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