Brownie Ice Cream Cones Recipe

5 2 1
Brownie Ice Cream Cones Recipe
Brownie Ice Cream Cones Recipe photo by Taste of Home
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Brownie Ice Cream Cones Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

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

Directions

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 in 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.
Originally published as Brownie Ice Cream Cones in Country Woman May/June 1997, p31

Nutritional Facts

1 each: 228 calories, 11g fat (7g saturated fat), 52mg cholesterol, 83mg sodium, 30g carbohydrate (21g sugars, 0 fiber), 4g protein.

  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts, optional
  • 1 teaspoon vanilla extract
  • 24 ice cream cake cones (about 3 inches tall)
  • 24 scoops ice cream
  • Colored sprinkles
  1. 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.
  2. 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 in the center comes out with moist crumbs (do not overbake). Cool completely.
  3. Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Yield: 2 dozen.
Originally published as Brownie Ice Cream Cones in Country Woman May/June 1997, p31

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Reviews forBrownie Ice Cream Cones

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MY REVIEW
Remenec User ID: 6059530 19442
Reviewed Jan. 22, 2014

"This was a yummy twist on a traditional brownie recipe. My family absolutely loved this dessert! The German sweet chocolate was so rich and decadent, you almost didn't need the ice cream on top (although it was a tasty addition!) For a larger brownie, I filled the cones slightly over halfway full and cooked them for ten minutes longer than the recipe stated."

MY REVIEW
Show-Me-Chic User ID: 3281288 202185
Reviewed Sep. 15, 2009

"Great Idea with the ice cream."

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