Ice Cream Cone Treats

Iwill be making this kids will love it thank you

Does not work. They were at 350 degrees Fahrenheit in the oven for 45 minutes and the cake batter was still raw.

I have been making these sweet treats for many years and have not had the problems that others have had with soggy cones. I fill half full and set in a cupcake pan. I even made them in the microwave when I was in a hurry and they came out fine. I used a microwave cupcake pan. The kids loved to watch the batter puff up.

I used a cupcake recipe I already had, and the texture was good. My comment is about the shape – I poured the batter into the pan, and d the inverted cone on the batter, giving it just a slight twist. The result was a perfect top on each cone – ready for frosting, etc. Some batter rose into the cone which anchored the cupcake to the cone.

These turned out great. I did the recipe when you fill up the cupcake cups with batter 1/3rd and 1/2 way . Then, put the ice cream cone on top of the batter. put in the oven for how long it says on the box. then take it out let cool for about a day. Then on the next day take off the paper and frost, put sprinkles on, and put a cherry on top. Good for school end of the year party’s. That is what i made them for and everyone thought it was creative for summer. So, this is just an idea of what you can use them for. And if you follows these instruction the cone wont get soggy because you are not putting the batter in the cone.

This is so cute and wonderful for summertime.

Great treat for kids instead of cupcakes. A bit messy, and must be eaten soon as the cone does get a bit soggy after a day. I made them for school treats for my daughter’s birthday, however made them that morning, waited until they cooled, frosted them and brought them to school. By the following day, the cones were too soggy to eat. Not good for left overs; however very yummy and the kids thought they were pretty cool.

Really fun treat. I don’t even bother with frosting the cones, they don’t need it.

I have seen these but never knew how to make them. Thanks! The kids love them.

Love the idea! They were really cute and the taste was good even though the texture of the cone was a bit undesirable. I added mini chocolate chips to chocolate cake mix and frosted with bubble gum flavored frosting. They are top heavy so I will try to come up with a way to keep them from falling over and messing up the frosting.

made these for birthday. Pretty easy, but a couple tumbled over.

For this recipe I was really worried about the sogginess described in the reviews. I ended up poking 2 small holes in the bottom of the cones before setting them in the muffin pan and filling with batter. The holes allowed the steam to escape and not soak into the cone. I also used funfetti cake mix. I will warn that it does require quite a bit of frosting. I made this for my softball team that I coach and they LOVED it (Also made enough for the other team 🙂 )

it is a little wierd eating cake out of a icecream cone but it is good I was alittle afraid of the cones burning but they do not just serve them with icecream and your good to go weird but really good

I tried these with my large ice cream scoop (about 1/4 cup) and most overflowed. The one that had the last of the batter (maybe 3 Tbsp) came out perfectly. Next time I’ll find a scoop that measures 3 Tbsp and use that to fill.

The idea/concept on these is wonderful, however if you want to make them ahead use caution! I did these the night before my son’s school party and the ones I did as the instructions here suggested got soggy only 8 hours later! Perhaps it is the mix that is used (I had funfetti from Betty Crocker, which “has pudding in the batter”). I did not “overfill” as others suggested and still they got soggy after letting them cool. With half of the cupcakes I lined the pan and filled as you normally would, then placed the cone on top. Some of the cones toppeled a bit, but it was easy to trim and the cake/frosting ratio was far more authentic looking and the batter filled a suitable portion of the cone and were not soggy. Hope this helps! Happy Baking!

My kids were over the moon for these. I will definitely make again. I experimented with several ways to fill the cones to see which would work out best. Someone suggested to use muffin papers filled 1/2 way then put the cone on top so the cupcake bakes into it. It worked like a charm. I also put batter directly into the cone which worked ok too but you didn’t get the “ball” look on top of the cone. The biggest tip is not to over fill the cone or the muffin paper.

I have been making these for years! For birthday parties, put a scoop of ice cream on top instead of the icing. Kids will get the cake and ice cream all in one hand, without extra dishes for you to clean up. They do not store well, so try to make only what you think you will use.

WARNING: Do NOT attempt to make using a cupcake liner and inverting the cone on top as suggested by a top rated reviewer- it fails miserably! I’ve been making these treats for many, many years and often wondered if there was a trick to obtaining a more rounded top since they’re often flat. I tried CHOOSELIFE24’s tip and had to toss the results. The batter does not bake up into the cone very far. The cones become lopsided. Once you remove the wrapper the cake portion is too fragile to work with and impossible to frost. I love these treats and I will continue to make them as I’ve always done – by filling 2/3 of the cone with batter. Delicious and addicting!

While a fun treat to make(totally forgot to rate this months ago). My kids loved the whole fake out ice cream cone…and always look to me to make something different. I will give this note out to others. Warning….waffle cones and colored cones are not exceptable for this recipe….as someone that tried them. they warped and sagged and were not appealing to the eye 😉 Oh it was bad. Stick with the plain and original cones, they are the best. And note: the recipe here…leaves off the cones as part of the recipe….which is important.

I made these following the recipe. Turned out perfect. But the tops were slightly flat so I decorated and piled on frosting to create that ‘ice cream cone’ effect. Needless to say, a lot of frosting ended up on the face when trying to eat it! ha! oh well – dessert is suppose to be fun! If i can figure out how to get more cake on top, ill make it again!

These were great! I filled them just up to the ridge inside the cone – perfect! I used fluffy white icing (box mix) and, with sprinkles on top, it made for very pretty presentation. Thanks for the recipe!