The Unmeltable Ice Cream Cake Filled Cone of Funking Awesomeness!

I love Ice Cream.  Love the taste, love the smell, love the sound of the ice cream man as his drives his van up the street. It all conjures up so many memories of summers gone by and lazy adventures in the sun.

The only issue I have with the whole ice cream shenanigans is the lack of cake though. It is all well and good having a crunchy cone but that just doesn’t satisfy the itch that only a buttery, fluffy sponge cake can fill.  

Now don’t go getting all upperty and thinking I have forgotten stuff like arctic rolls and frozen gateuxs, as found in the frozen section down cost cutter.  

I’m aware this stuff exists but you try walking down a beach front with a slice of Aunt Bessie’s Chocolate Filth dangling from your mouth.  It ain’t a pretty sight is it?

Actually, that aint my only Ice Cream complaint. This stuff melts too quick too.  How often has your ice cream eating basically been a race against time to stuff it into your face before it melts into a sad pile of disappointment?

Well no more my friends.  I am here to correct the wrongs of ice cream that have plagued us for far too long. I bring you……….(drum roll please)…………The Unmeltable Ice Cream Cake Filled Cone of Funking Awesomeness!

OK, this has no actual Ice Cream in it.  At least not in the traditional custardy variety.  Stick them in the freezer for a few mins before serving though and you wouldn’t know and/or care.

Using flat bottomed Ice Cream Cones, these get filled with a buttery vanilla sponge before being baked then topped with a ridiculously vanilla flavoured italian meringue. Toppings can be up to you but I highly suggest the classics of jam and chocolate sauce.  

Plus sprinkles of course, I’m not a savage.

Recipe

For the cake

Flat bottom ice cream cones. You could make your life miserable by trying to use proper cones ones and making some sort of stand out of foil for them but really, why bother when they make flat ones?

125g good quality margarine. You can use butter if you prefer, it’s your cake.

125g caster sugar

125g self-raising flour

1/2 tsp baking powder

2 eggs

Pinch of salt

For the meringue

2 large egg whites

200g white caster sugar

1tsp vanilla paste

A sugar thermometer

  1. Pre-heat the oven to 180c
  2. Wrap some foil round your cones and stack them on a baking tray.  This will stop them from taking on too much colour in the oven.
  3. Beat the marge (or butter) together with the sugar.  You can’t do this enough.  I recommend using a stand mixer and letting it go to town for 5 mins but you can do it by hand with a lot of elbow grease.
  4. Sift the flour, baking powder and salt together
  5. Add the eggs a little by little, along with a spoon of the flour, into the butter and sugar mix until it is all combined.
  6. Add the rest of the flour to the mix and fold together. Add a spoon of milk if the mixture is too stiff.
  7. Spoon the mixture into the prepared cones.  You want them to be pretty full, but leave a little space at the top to allow then to rise.
  8. Place them into the oven for 15 to 20mins, turning the tray after 10mins if needed to prevent any cones from burning.
  9. When ready, remove the foil covers and leave to cool completely.
  10. Make the meringue by boiling the sugar and 125ml cold water until it reaches 118c on a sugar thermometer. Whilst this is boiling, whisk the egg white to stiff peaks.
  11. Slowly pour the sugar mix over the egg whites whist whisking.  I recommend a stand mixer for this if possible, if not then use a hand held electric mixer and take your time.
  12. Once all the sugar has been added add the vanilla theh whisk the mix till completely cool.  This should take around 5mins.
  13. Place the meringue into a piping bag fitted with a ½” star nozzle.  Pipe over the top of each cooled cake cone, starting in the middle and working round and up to create the famous spiral.
  14. For the jam I took a spoonful of strawberry jam and heated with a splash of water.  I placed this into a piping bag and left to cool before drizzling over the top.
  15. For the chocolate sauce, heat 100ml double cream until just boiling before adding 200g finely chopped dark chocolate.  Once combined, leave to cool before spooning over the cakes.
  16. Decorate with sprinkles and flakes!

 

 

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