Show sharks who’s boss — take a bite out of these ice cream treats.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup marshmallow creme, such as Fluff
- 4 sugar ice cream cones
- Confectioners’ sugar, for dusting
- One 1-ounce piece red fruit leather
- 8 semisweet chocolate chips
- 1 stroopwafel sandwich cookie
- 1 pint vanilla ice cream
- 1/2 cup blue sprinkles
Instructions
- Line a baking sheet with parchment.
- For the shark body: Microwave the marshmallow creme in a medium microwave-safe bowl, stopping to stir halfway through, until soft and spreadable, about 30 seconds.
- Starting at the open end of a cone, use a pastry brush to paint the marshmallow creme in an arch-shape about halfway up the cone and a third of the way around (this will be the white part of the shark’s body). Let the marshmallow creme dry until slightly less sticky, about 5 minutes. Generously dust the arch with confectioners’ sugar to coat, tapping off any excess. Repeat with the remaining cones. Set the cones open-ends down on the prepared baking sheet and let dry until that marshmallow creme has set, about 5 minutes.
- For the shark mouth and teeth: Unroll the fruit leather and use kitchen shears to cut out four 1-by-1 1/4-inch arch-shaped pieces; cut jagged teeth around the top and bottom of each piece.
- Stick a fruit leather mouth, arch-up, onto the marshmallow creme part of the shark’s body; the flat side of the mouth should hit just above the rim of the cone. Use a toothpick to push the leather into the creme, creating the effect of puffy white teeth around the red mouth. (Make sure any excess sugar has been wiped from the fluff to help the mouth adhere.)
- For the shark eyes: Dip the flat ends of the chocolate chips in the remaining fluff. Stick 1 chip on either side of the marshmallow creme part of the shark’s body for the eyes. Repeat with the remaining chips and cones.
- For the shark fins: Make side fins by cutting 8 thin 1 1/2-inch-long triangles from the cookie. Cut four 1-inch-wide-by-1 1/4-inch-tall triangular back fins from the remaining cookie; make one side of each triangle rounded with a pointed tip, like a shark fin.
- Place a heaping scoop of ice cream in a bowl. Top with an upside-down ice cream cone. Spoon 2 tablespoons of the sprinkles around the ice cream for water. Stick the back fin into the ice cream so it touches the back of the shark cone. Stick a side fin on either side of the cone below the shark’s eyes. Repeat with the remaining cones, fins, sprinkles and ice cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 426 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 2 g |
| Sugar | 60 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 122 mg |
| Serving Size | 1 of 4 servings |
| Calories | 426 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 2 g |
| Sugar | 60 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 122 mg |