We might have had to wait a while for the British Summer but now that it’s here let’s make the most of it. Here we show you how to make your own delicious cornetto’s.
We’ve used the basics in our recipe so you can follow our lead and go for vanilla and chocolate, or mix it up with your favourite flavour and some funkier toppings.
You will need.
- 50g dark chocolate
- 8 waffle ice-cream cones
- 100ml single cream
- 140g fudge
- 1 litre tub soft-scoop ice cream, softened for 10 mins
- Any additional fruit, sprinkles or sweets you choose
- A saucepan
- Pastry brush
- Heatproof bowl
- Greaseproof paper
- Ice lolly moulds or similar (to keep cones upright)
- Sharp knife
- Chopping board
How it’s done.
- Over a low heat melt 50g of chocolate.
- Use a pastry brush to brush a thin layer all over the inside of each cone, then leave to set for 20 mins.
- Heat the cream and 100g fudge in a small pan for 3-5 mins until melted
- Cut 4 strips of greaseproof paper, each about 7cm wide, then cut them in half.
- Wrap a strip around the top of each cone, making sure the paper rises at least 2.5cm above the rim. Secure the paper with sticky tape.
- Place the cones in ice lolly moulds or something similar to help them stand upright.
- Drizzle a little fudge sauce into each cone, then use a teaspoon to gently push a little ice cream down into each cone. Drizzle with more fudge sauce, then fill the cone so that you have three layers of each until the ice cream is about 2cm above the top of the cone, but still below your greaseproof paper.
- Keep adding ice cream until it rises about 2 cm above the top of the cone, then smooth the top. Finely chop some more chocolate and the remaining fudge into small pieces and sprinkle over the top.
- Return to the freezer for 2-4 hrs until set.
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