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  • Quick
  • Easy
  • Serves 1
  • 10 mins prep
  • 10 mins cook

Cone ice creams

Cone ice creams

Three great ways to have ice cream at home: with a Brazil nut topping, with a beet tip (my take on the famous Jelly Tip), and dipped in sherbet.

Ingredients

Brazil nut topping

  • 1 cup brazil nuts
  • 1/2 cup fruit mix (golden raisins, cranberries, sultanas, currants)
  • 4 tbsp chopped dark chocolate

Beet tip

  • 1 ice-cream cone
  • 1 scoop ice cream
  • 1 slice beetroot, blackberry and pomegranate, frozen
  • crushed brazil nuts or chocolate hail for sprinkling

Sherbet topping

  • 4 tbsp freeze-dried fruit powder (available at specialty food stores), any flavour
  • 5 tsp baking soda
  • 10 tsp icing sugar, sifted
  • 2 1/2 tsp citric acid

Steps

Brazil nut topping

  1. Preheat oven to 160°C.
  2. Place Brazil nuts on a baking tray and roast in preheated oven for 10 minutes or until golden. Remove from oven and cool.
  3. Using a pestle and mortar, crush Brazil nuts. Alternatively, place in a clean tea towel and smash with a rolling pin.
  4. Place crushed nuts in a bowl, add fruit mix and chocolate and combine.

Beet tip

  1. For each beet tip, first place a scoop of ice cream in a cone. Follow with a slice of beetroot, blackberry or pomegranate, and sprinkle nuts or chocolate hail on top.

Sherbet topping

  1. Mix all ingredients together (store in an airtight container).
  2. Sprinkle sherbet on top of ice cream.

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