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Brownie Ice Cream Cones

 Brownie Ice Cream Cones
Often, I'll find a recipe that sounds interesting, copy it down and put my own twist on it. That's just what I did with these Brownie Ice Cream Cones. I make them for our children when they have friends over. —Marlene Rhodes, Panama City, Florida
24 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts, optional
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 24 ice cream cake cones (about 3 inches tall)
  • 24 scoops ice cream
  • Colored sprinkles


  • In a microwave, melt chocolate and butter; stir until smooth. Cool
  • slightly; pour into a large bowl. Add sugar and eggs until well
  • blended. Stir in the flour, walnuts if desired and vanilla.
  • Place the ice cream cones in muffin cups; fill half full with batter.
  • Bake at 350° for 20-22 minutes or until brownies are set on top
  • and a toothpick inserted near the center comes out with moist crumbs
  • (do not overbake). Cool completely.
  • Just before serving, top each with a scoop of ice cream and garnish
  • with sprinkles. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 228 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 83 mg sodium,

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Brownie Ice Cream Cones (continued)

Nutritional Facts: 30 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.