Recipe By Miriam (Pascal) Cohen
I’ve been dreaming of this recipe idea for years. What if I could make an ice cream cone that didn’t melt? These cones look like ice cream, but they contain a delicious secret: They’re actually filled with a rich no-bake cheesecake filling! Top them with a hot fudge sauce and some sprinkles, and you’ll have the cutest dessert on your hands!
Yields 12 cones
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on high speed until stiff and firm. Remove from mixer and set aside.
Place cream cheese, caramel sauce, and vanilla extract in mixer. Beat on high speed until combined.
Add whipped cream. Beat on medium until incorporated and creamy. Use a rubber spatula to scrape down the sides as you go. Set aside.
Heat the cream in a small pot until it starts to bubble around the edges. Turn off the heat and add both chocolates. Stir until chocolate is melted and sauce is totally smooth.
Pipe or spoon cheesecake into cones, then top with hot fudge sauce and sprinkles (if using).
The sauce will yield more than you need for this recipe. It’s really delicious, so keep it on hand to serve over ice cream, on top of a cheesecake, or drizzled over your dairy baked goods. As it cools it will harden, so place the container of sauce in a bowl or pan of boiling water to warm it up a bit.
Plan ahead:Prepare cones and freeze in an airtight container. Defrost for at least an hour prior to serving.
Styling and Photography by Miriam Pascal
