We’re feeling extra sweet this 4th of July—and here to share our favorite patriotic treat. We thought that these easy-to-make dipped cones were a perfect way to mix in some red, white, and blue. And you can’t make a dipped coned without adding some ice cream to the mix! There’s nothing better than a cold scoop of ice cream on a hot summer day, and even better when it’s a homemade recipe the whole family can enjoy (and help make!). Beat the heat this summer with our DIY Dipped Cones, and Homemade Berry Ice Cream.
White chocolate chips or candy melts
Red, white, and blue sprinkles
Line a baking sheet with wax paper.
Melt the chocolate or candy melts, stirring well until it is a smooth consistency.
Dip the top of each cone in the white chocolate, so it’s 1/4 of the way covered in chocolate.
Add sprinkles onto the white chocolate. Place the cone onto the baking sheet with the open side facing down and let dry completely.
Repeat with as many cones as you’d like. Then add ice cream and enjoy!
Homemade Berry Swirl Ice Cream
3 cups coconut cream*
1/4 cup sweetened condensed milk
1 cup strawberries, finely chopped
1/4 cup granulated sugar
1 tsp vanilla extract
*Use coconut cream, or coconut whipping cream. If you can only find coconut milk, buy full fat coconut milk (not reduced fat!), chill it, and only use the solid part of the coconut milk from the can for the ice cream, and reserve the liquid part for a smoothie!
Heat up the strawberries and sugar in a small pan until simmering. Use a spatula to smash the berries as they cook, stirring well until for about 15 minutes.
Once it is a syrupy consistency, remove it from heat and place in the fridge to cool.
While the berry syrup cools, whip the coconut cream in a large bowl until there are soft peaks (this will take about 5 minutes).
Add the sweetened condensed milk and vanilla extract and beat for another 1-2 minutes.
Pour the mixture into a container. Add the berry sauce, using a spoon to create a swirl across the surface ice cream. Allow some of the berry sauce to sink into the ice cream so that it is evenly dispersed.
Seal and freeze for at least 4 hours.
Let the ice cream thaw for at least 10 minutes. Then scoop, place on cones and enjoy!