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
