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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
1 cup heavy cream
1 8-ounce (225-gram) package brick-style cream cheese
1/2 cup dairy caramel sauce (I used Best Select)
1 teaspoon Gefen Vanilla Extract
12 ice cream cones
3/4 cup heavy cream
1 (3 and 1/2-oz./100-g.) bar milk chocolate
1 (3 and 1/2-oz./100-g.) bar dark chocolate
sprinkles (or your favorite ice cream topping), optional, for garnish
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).
Styling and Photography by Miriam Pascal
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