To be fair, it was really Scarlet’s and I snuck a bite! We were at a party that our friends/my clients were throwing and my friend’s mom made ice cream sundae cake cones. They were a little different than these, but I’ve been trying to recreate them since. There’s absolutely nothing unpleasant I can say about these. It’s been unseasonably warm here, lately, (as in HOT) and it’s pretty much been more summery this fall than it was all summer. We had a GREAT summer with no heat waves. Now? It’s a heat wave. So I say we might as well dip our feet in the pool and have ice cream sundae cake cones.
Now we can talk about the recipe. I’ve posted twice in the past month for Pillsbury about their Filled Pastry Bags and this is not a sponsored post (even remotely.. I mean.. Talking Heads video placements?) but those might work well too. You can go crazy! Really. How can you go wrong with Ice Cream Sundae Cake Cones? If you can, I don’t even want to know about it.
Ice Cream Sundae Cake Cones:
1 pkg. White Cake Mix
1 pkg. Ice Cream Cones, 18-24 ct.
1 container Strawberry Frosting
1 container Chocolate Frosting
1 container Vanilla Frosting
- First, preheat oven to 350 degrees.
- Then prepare cake mix per package directions and pour batter into cones, filling up ¾ of the way.
- Bake for 15-20 minutes, or until baked through and lightly brown on top.
- Using the star tip and a piping bag or Ziploc, fill the bag with frosting. Pipe in a circular motion on top of the cake cone, just like soft serve ice cream looks.
- Then place about a cup of the white frosting in a bowl and microwave for about 8-10 seconds until slightly melty. Spoon a little bit on top of the frosted cone, and the frosting will run a bit down the sides.
- Lastly, sprinkle on the rainbow sprinkles and top with a cherry.
- This will make 18-22 cones.