Candy cane cheesecake ice-cream cones
Indulge in the holiday spirit with our Candy Cane Cheesecake Ice-Cream Cones! This delectably creamy dessert features a rich blend of heavy whipping cream and cream cheese, perfectly balanced with the tropical flair of dried coconut meat. A festive treat that promises a delightful crunch and a burst of sweet holiday flavor in every bite. Perfect for impressing guests or savoring a merry moment to yourself!
- 19 Apr 2024
- Cook time 0 min
- Prep time 450 min
- 3 Servings
- 3 Ingredients
Indulge in the festive spirit with these delightful Candy Cane Cheesecake Ice-Cream Cones. This easy-to-make, no-bake treat is perfect for satisfying your holiday sweet tooth. Featuring a creamy blend of heavy whipping cream, cream cheese, and dried coconut meat, these cones are sure to impress your friends and family.
Ingredients:
Instructions:
- Ensure your ice cream cone molds are clean and ready to use. If you're using reusable molds, lightly grease them with a bit of coconut oil or non-stick spray to make removal easier.
- In a mixing bowl, pour the heavy whipping cream. Using an electric mixer or whisk, beat the cream on medium-high speed until stiff peaks form. Be careful not to overbeat, as you want the cream to retain its airy texture.
- In a separate bowl, add the softened cream cheese. Beat it with a mixer until it is smooth and free of lumps. This should take about 2-3 minutes.
- Gradually fold the finely shredded dried coconut meat into the creamed cheese. Mix gently until the coconut is evenly distributed throughout the cream cheese.
- Gently fold the whipped cream into the cream cheese and coconut mixture. Use a spatula to combine them carefully to maintain the airy texture of the whipped cream. Make sure the mixture is well-blended and smooth.
- Spoon or pipe the mixture into the prepared ice cream cone molds. If you’re using a piping bag or ziplock bag, cut a small tip off one corner to pipe the mixture neatly into the molds. Pack the mixture gently to avoid air pockets, but don't compress it too much.
- Place the filled molds into the freezer and allow them to set for at least 4-5 hours or until they are fully frozen.
- Once frozen, carefully remove the cones from the molds. If you find them hard to release, allow the molds to sit at room temperature for a few minutes before trying again.
- For a festive touch, sprinkle crushed candy cane pieces over the top of each cone. You can also drizzle with chocolate and add miniature candy cane pieces as a garnish.
- Serve immediately and enjoy the refreshing taste of candy cane cheesecake ice cream in a fun cone form!
Tips:
- Ensure the heavy whipping cream is very cold before whipping to achieve the best consistency.
- Use room temperature cream cheese for smooth mixing and to avoid lumps in your cheesecake mixture.
- For added holiday flair, sprinkle crushed candy canes on top of the cones before serving.
- If you prefer a less sweet option, opt for unsweetened dried coconut meat.
- Store any leftover mixture in the freezer. Simply let it thaw slightly before reusing.
These Candy Cane Cheesecake Ice-Cream Cones bring a delightful holiday twist to traditional cheesecake. With minimal ingredients and effort, you can create a delicious and festive dessert that everyone will adore. Perfect for holiday gatherings or a cozy night in, these cones are sure to become a new holiday favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 4.27g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.95g | 13% |
| Sugar 20g | 21% |
| Fat | |
| Fat 27g | 32% |
| Saturated 22g | 71% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 16mg | 3% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.40mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 0.15mg | 0% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 1.09ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 270mg | 8% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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