- 4-1/2 cups ice cream
- 6 sugar cones
- 1-1/4 pounds white chocolate
- 1/4 cup vegetable oil
- Spoon a small amount of ice cream into each cone; press gently. Place a large scoop on cone; press gently. Place each cone in a glass; freeze for 2 hours.
- Cut 3/4 pound of white chocolate into chunks; set the remaining chocolate aside. In a microwave-safe bowl, combine the chocolate chunks and oil. Microwave at 50% power for 2 minutes, stirring every minute or until melted and smooth. Let stand until mixture reaches room temperature, about 45 minutes.
- Using a vegetable peeler, shave the remaining chocolate. Dip ice cream into melted chocolate mixture; immediately sprinkle with shaved chocolate. Return cones to glasses; freeze until chocolate is set. Yield: 6 servings.
Originally published as White Chocolate Cones in Country Woman July/August 2002, p46
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