Best 10 Chocolate Dipped Toffee Crunch Ice Cream Cones Recipes

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In the realm of delectable desserts, chocolate dipped toffee crunch ice cream cones stand as a testament to culinary ingenuity. This heavenly treat combines the creamy indulgence of ice cream, the rich decadence of chocolate, and the satisfying crunch of toffee in a symphony of flavors and textures that tantalizes the taste buds. Whether you're seeking a sweet indulgence for a special occasion or a delightful way to beat the summer heat, this recipe will guide you in crafting the ultimate chocolate dipped toffee crunch ice cream cones that are sure to leave a lasting impression.

Let's cook with our recipes!

CHOCOLATE AND TOFFEE CRUNCH ICE CREAM



Chocolate and Toffee Crunch Ice Cream image

This recipe calls for stirring in chocolate-covered toffee but you can chop and stir in any favorite candy. Cook time includes freeze time. I have included instructions to make chocolate dipped cones which are so good! I leave the cones right side up so I get a good amount of chocolate in the tip of the cone for a delightful surprise at the end. I let them stand for at least 20 minutes. Then I dipped them around the sides

Provided by RecipeNut

Categories     Frozen Desserts

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup sugar
1/4 cup unsweetened cocoa powder
2 cups whipping cream
1 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup chocolate-covered english toffee bar

Steps:

  • In large bowl, combine sugar and cocoa powder. Add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
  • Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee pieces. If desired, ripen ice cream about 4 hours.
  • Chocolate-Dipped Cones.
  • For a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. Microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. Microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. Spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (If the chocolate is too thick, stir in 1 teaspoon of melted shortening.) Place cones, top sides down, on baking sheet lined with waxed paper. Chill the cones about 15 minutes or until set.

CHOCOLATE-DIPPED ICE CREAM CONE



Chocolate-Dipped Ice Cream Cone image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 8 cones

Number Of Ingredients 6

4 ounces semisweet chocolate, chopped into small pieces
1/4 cup coconut oil or vegetable shortening
Kosher salt
8 small sugar cones
2 pints of your favorite ice cream
1/4 cup chopped nuts, toasted coconut or other topping

Steps:

  • Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
  • Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
  • Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
  • Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
  • Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
  • Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

CHOCOLATE-DIPPED ICE CREAM CONES



Chocolate-Dipped Ice Cream Cones image

When you're hanging by the pool with no ice cream truck in sight, cool off with our homemade, customizable version of a classic: an ice cream cone with a crunchy chocolate shell (and cone inner coating) studded with toppings. Coconut oil helps the shell harden quickly, but you can use shortening if coconut isn't your thing. Our favorite combos to try: strawberry ice cream with pistachios, coconut ice cream with toasted coconut and salted caramel gelato with a sprinkle of sea salt. For a nice serving presentation, cover your cone holder in decorative wrapping paper (click the Photos tab for our step-by-step guide).

Provided by Cooking Channel

Categories     dessert

Time 50m

Yield 8 cones

Number Of Ingredients 6

4 ounces semisweet chocolate, chopped into small pieces
1/4 cup coconut oil or vegetable shortening
Kosher salt
8 small sugar cones
2 pints of your favorite ice cream
1/4 cup chopped nuts or toasted coconut or other topping

Steps:

  • Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
  • Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
  • Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
  • Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
  • Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
  • Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES



Chocolate-Dipped Toffee Crunch Ice Cream Cones image

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Bastille Day     Frozen Dessert     Birthday     Family Reunion     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield MAKES 8

Number Of Ingredients 5

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES



Chocolate-Dipped Ice Cream Cone Cupcakes image

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 package French vanilla or yellow cake mix (regular size)
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1 cup butter, softened
1/2 cup shortening
6 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract
GLAZE:
4 cups semisweet chocolate chips
1/4 cup shortening
Colored sprinkles

Steps:

  • Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES



Homemade Chocolate-Dipped Ice Cream Cones image

Skip the ice cream parlor this time around and try this tasty recipe for Homemade Chocolate-Dipped Ice Cream Cones.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. vegetable oil
6 ice cream sugar cones
3 cups vanilla ice cream
3/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
  • Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
  • Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
  • One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
  • Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
  • Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
  • Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
  • Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE TUILE ICE CREAM CONES



Chocolate Tuile Ice Cream Cones image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 16 cones

Number Of Ingredients 5

4 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons Dutch-process cocoa powder
2 large egg whites, room temperature

Steps:

  • Preheat oven to 475 degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
  • Trace a 5-inch circle onto a large, flexible plastic lid or cutting mat. Using scissors, cut lip from lid. With a utility knife, cut out circle to make a stencil.
  • Place stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over stencil; carefully lift up stencil. Transfer to oven and bake for 2 to 3 minutes. Using a spatula, roll circles around a wooden reamer to form a cone; let cool completely. Repeat process to make 16 cones.

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY



Homemade Chocolate-Covered Ice Cream Cones Recipe by Tasty image

Here's what you need: semisweet chocolate chips, heavy cream, coconut oil, ice cream sugar cones, vanilla ice cream, chopped peanut

Provided by Alix Traeger

Categories     Desserts

Yield 6 servings

Number Of Ingredients 6

2 ½ cups semisweet chocolate chips, divided
½ cup heavy cream
½ cup coconut oil
6 ice cream sugar cones
1 gal vanilla ice cream, softened
1 cup chopped peanut

Steps:

  • In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
  • In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
  • Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
  • Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
  • Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
  • Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
  • Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
  • Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
  • While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
  • Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
  • Enjoy!

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE



Chocolate Toffee Crunch Ice Cream Cake image

I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.

Provided by DreamoBway

Categories     Frozen Desserts

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 7

1 (29 ounce) box chocolate cake mix
3 eggs
2/3 cup butter, melted
1 3/4 cups water
1/2 gallon vanilla ice cream, softened
1 (8 ounce) bag heath toffee pieces
1 (8 ounce) container Cool Whip, softened

Steps:

  • Preheat oven to 350 degrees.
  • Combine cake mix, eggs, butter, and water.
  • Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely.
  • When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
  • Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
  • Freeze 2 or more hours before serving.

CHOCOLATE CRUNCH ICE CREAM



Chocolate Crunch Ice Cream image

Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. -Rosalie Peters, Caldwell, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts.

Number Of Ingredients 10

1-1/2 cups milk
3/4 cup sugar, divided
4 egg yolks
2-1/2 teaspoons instant coffee granules
2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, melted
3/4 cup slivered almonds, toasted
1/3 cup milk chocolate toffee bits

Steps:

  • In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 675 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 95mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

  • Use high-quality ingredients: This will make a big difference in the overall flavor of your ice cream cones. Look for chocolate that is at least 60% cacao, and use fresh, high-quality toffee.
  • Chill your ingredients well before using: This will help the ice cream cones to set up properly and prevent them from becoming too soft.
  • Don't overmix the ice cream base: Overmixing can make the ice cream grainy.
  • Freeze the ice cream cones for at least 4 hours before serving: This will allow them to firm up completely.
  • Garnish the ice cream cones with your favorite toppings: Some popular options include whipped cream, chocolate chips, sprinkles, and toffee bits.

Conclusion:

Chocolate-dipped toffee crunch ice cream cones are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a dessert that everyone will love. So what are you waiting for? Get started today!

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