My inner foodie gets palpitations just thinking about all of the yummy food we ate during a recent trip to NYC. Eately, Aroma Expresso Bar, Ess A Bagels to Grimaldi's Pizza----nothing super fancy, but everything delicious. My favorite eats probably came out of our trip to Smorgasburg along the Williamsburg waterfront pier during our trip to Brooklyn. Despite the heat and the long lines, the food was unbelievable. My top three foods were the lobster rolls from Red Hood Lobster Pound, the fries from Homefrite and the cookiewiches from The Good Batch. Yummmo!
While at Smorgasburg, the lightbulb went off in my brain when I watched the incredible folks at Bona Bona icecream whip up their "Bona Style Cone." AHHHAMAAAZZZING!! Our tween chef, AKA Lauren, frequently whips up s'mores cupcakes as her favorite family dessert, and I might add it's quite impressive. That's when I knew we could combine some of our favorites:
ice cream + chocolate shell + fav topping + tween marshmallow icing = foodie palpitations (AKA s'mores icecream cone)
Disclaimer: If you don't like a mess, stop reading now. Certainly, you can Sandra Lee Semi-Homemade this, but what fun is that? You will still have the mess. If you are still reading, one last word of caution: You will wake up with a sugar hang-over so EAT. AT. YOUR. OWN. RISK.
There are four layers and five steps to the perfect s'mores cone. You'll also need a couple of kitchen tools.
Solid Kitchen Tools Are Needed :
Pastry torch & fuel, Stand Mixer
Ingredients:
1 Gallon Ice Cream (Make one or buy one.) For this post we bought one!
1 Pkg Sugar Cones
Chocolate Shell:
1 Cup Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil
Marshmallow Icing:
1 Cup Granulated Sugar
4 Egg Whites
Toppings Bar:
Your toppings of choice....sprinkles, tube of oreos, crushed almonds, graham crackers, etc.
Step 1: Ice Cream
Prep your ice cream by scooping out and forming balls. We found it easy to form our servings by placing a scoop of ice cream in a muffin tin and popping back in the freezer ahead of time. This way they are ready to go when you are!
Step 2: Chocolate Shell
Combine 1 cup semi-sweet chocolate chips and 2 tablespoons coconut oil in a microwave safe Pyrex. Microwave 30 seconds and stir. Microwave an additional 30 seconds or until melted. Set aside.
Step 3: Marshmallow Topping
Assemble a double boiler. Or fake it, as we did. Watch this youtube from our friends at Food52 for instructions on faking a double boiler!
Combine egg whites and sugar into double boiler. Whisk and cook in boiler until the sugar dissolves. Immediately pour mixture into the stand mixer.
Whip all ingredients using a stand mixer with the whisk attachment. Whip for 8 minutes, until stiff peaks form. (While this whips prep your toppings bar.)
Line a large cup with a 1 gallon freezer bag. Using your spatula, scoop the marshmallow topping into the freezer bag, seal shut, and prepare to pipe.
Step 4: Toppings bar
Prep this during the 8 minutes that you are whipping the marshmallow topping. Our toppings bar typically consist of one small bowl of the following: colorful sprinkles, finely crushed oreos, and crushed graham crackers. Tip: Place your sugar cones in the freezer for 5 minutes of this prep time.
Step 5: Assemble the Layers
Fill your sugar cone with the ice cream scoop.
Spoon chocolate shell on top of the ice cream.
Spoon crushed cookie topping or sprinkles on top of chocolate shell before it hardens.
Pipe a large dollop of marshmallow icing on top of the chocolate shell.
Carefully torch the marshmallow topping according to manufacture's instructions.
Need some tools? shop through our amazon links to find some recommended torches. Don't Forget you'll need the Butane!
