Best 5 Meringue Ice Cream Cones Recipes

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Indulge in a delightful treat that combines the crispy crunch of meringue with the creamy coolness of ice cream. Our meringue ice cream cones are a culinary masterpiece that will tantalize your taste buds and transport you to a world of sweet indulgence. With just a few simple ingredients, you can create these delightful cones at home and impress your friends and family.

This article features two irresistible meringue ice cream cone recipes. The first recipe is for classic meringue cones, made with egg whites, sugar, and a touch of vanilla extract. These cones are light and airy, with a delicate flavor that perfectly complements your favorite ice cream. The second recipe is for chocolate meringue cones, which add a rich and decadent twist to the classic treat. Made with melted chocolate and cocoa powder, these cones are sure to satisfy your chocolate cravings.

Both recipes are easy to follow and require minimal ingredients, making them perfect for home cooks of all skill levels. The meringue cones can be made ahead of time and stored in an airtight container, so you can have them on hand whenever you're ready to enjoy a sweet treat.

So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistible meringue ice cream cones.

Let's cook with our recipes!

CHRISTMAS TREE ICE CREAM CONES



Christmas Tree Ice Cream Cones image

Sugar cones filled with your favorite ice cream get a festive makeover for a sweet Christmas dessert. This recipe is perfect for getting the kids involved but equally as fun for treat lovers of all ages. The cones are frosted with a classic Swiss meringue, which holds up well in the freezer, so these can be made a few days in advance. Be sure to save an egg carton as it will come in handy when filling the cones. This recipe calls for mint chocolate chip ice cream, but any flavor will work! Additionally, it calls for store-bought pound cake, but any cake scraps will do the trick.

Provided by Lasheeda Perry

Categories     dessert

Time 30m

Yield 8 cones

Number Of Ingredients 9

One 16-ounce frozen pound cake
8 sugar cones
1 pint mint chocolate chip ice cream, softened slightly
3/4 cup sugar
4 egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 teaspoon leaf-green gel food coloring
Festive sprinkles, for decorating

Steps:

  • Slice the pound cake crosswise 1/2 inch thick. Place an ice cream cone open-side down on 1 slice and stamp out a round of cake; remove the round to a plate. Repeat until you have 8 rounds of cake. (Save the cake scraps for another use).
  • Turn a cardboard egg carton upside down. Cut a hole big enough to snuggly fit the pointy side of a sugar cone in 8 of the cups with a sharp paring knife. Insert 1 cone into each prepared hole. Fill the cones with ice cream, leaving 1/2 inch of space at the top. Press the cake rounds on top of the ice cream to cap it off. Place the egg carton in the freezer while you make the meringue.
  • Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
  • Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes. Add the food coloring and beat until just combined.
  • Transfer the meringue to a pastry bag fitted with a small star piping tip (see Cook's Note). Working with 1 cone at a time (leave the remaining in the freezer so the ice cream does not melt), place round-side down on a wire rack-lined baking sheet then pipe small stars all over the cone until completely covered. Decorate with sprinkles. Transfer to a plate and freeze while you decorate the remaining cones. Alternatively, use a small offset spatula to spread the meringue onto the cones and then decorate with sprinkles. Freeze until ready to serve, up to 3 days.

EASY LEMON MERINGUE ICE CREAM



Easy Lemon Meringue Ice Cream image

This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.

Provided by Wild Thyme Flour

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

500 ml fresh custard (carton ready made)
150 ml single cream
150 ml double cream
3 lemons, zest and juice of
6 meringues, crushed

Steps:

  • In a bowl mix the custard with the single cream.
  • whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
  • Fold this into the custard mixture.
  • Pour into the icecream machine with the motor running and churn according to the manufacturer.
  • When ready fold in the meringues gently and spoon into a container and freeze.
  • Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.

LEMON MERINGUE ICE CREAM



Lemon meringue ice cream image

This zesty ice cream is the perfect summer treat

Provided by Merrilees Parker

Categories     Dessert, Dinner, Lunch, Treat

Time 3h50m

Number Of Ingredients 6

500g carton fresh custard
142ml carton single cream
142ml carton double cream
zest and juice of 3 juicy lemons , unwaxed if possible
6 good quality meringues , crushed (we used Sainsbury's Meringue Nests)
8 good quality ice cream cones

Steps:

  • In a large bowl, mix the custard and the single cream.
  • Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
  • Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

Nutrition Facts : Calories 351 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Protein 7 grams protein, Sodium 0.19 milligram of sodium

MERINGUE ICE CREAM TORTE



Meringue Ice Cream Torte image

"This recipe looks a little long, but it really isn't complicated," relates Alice Christmas of Statesboro, Georgia. "The sweet result is certainly worth the effort."

Provided by Taste of Home

Categories     Desserts

Time 2h50m

Yield 14-16 servings.

Number Of Ingredients 16

3 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
RASPBERRY SAUCE:
1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup
ICE CREAM LAYERS:
1 quart coffee ice cream, softened
1-1/3 cups sliced almonds, toasted
1 quart chocolate chip ice cream, softened
2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon almond extract
Fresh raspberries

Steps:

  • Place egg whites in a small bowl. Let stand at room temperature for 30 minutes. Line two large baking sheets with parchment paper; draw three 8-1/2-in. circles on paper., Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Drop meringue in mounds onto circles; spread to cover. , Bake at 250° for 1-1/4 hours or until set. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from paper., Drain raspberries, reserving juice. Set berries aside. Add enough water to juice to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch. Stir in maple syrup and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from heat; gently stir in reserved berries. Cool., To assemble, place one meringue in a 10-in. springform pan. Spread with coffee ice cream; sprinkle with a third of the almonds. Top with a second meringue. Spread with chocolate chip ice cream; sprinkle with a third of the almonds. Top with remaining meringue. Cover and freeze overnight., In a large bowl, beat cream until it begins to thicken. Add sugar and almond extract; beat until stiff peaks form. Remove torte from freezer; carefully run a knife around edge of pan to loosen. Remove side of pan. Frost with whipped cream., Garnish with fresh raspberries and remaining almonds. Cover and freeze for at least 2 hours. Remove from the freezer for 20 minutes before serving. Serve with raspberry sauce.

Nutrition Facts :

MERINGUE CONES



Meringue Cones image

Posted as taken from "The Ultimate Ice Cream Book" These aren't true cones; in fact they're not even shaped like cones - more like shells. They're still a great way to serve ice cream, put lemon curd or your favorite preserve, puddings or custards, or pie fillings into. And since so many recipes call for egg yolks, this is a great way to use up all those leftover egg whites.

Provided by Chabear01

Categories     Frozen Desserts

Time 2h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 4

4 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup superfine sugar (I just put mine through the food processor)

Steps:

  • Preheat oven to 180°F In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes.
  • Butter and flour a large cookie sheet. Create the shells by placing 1/2 cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom.
  • The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven, open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use.
  • ***Variations***.
  • CHOCOLATE CHIP MERINGUES - Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed.
  • CINNAMON MERINGUES - Add 1/2 tsp ground cinnamon along with the sugar. Proceed with the recipe as directed.

Nutrition Facts : Calories 105.5, Sodium 63.8, Carbohydrate 25.1, Sugar 25.1, Protein 1.8

Tips:

  • Use the freshest eggs possible for the meringue. Older eggs may not whip up as well and can result in a less stable meringue.
  • Make sure the egg whites are at room temperature before you start whipping them. This will help them whip up more easily and quickly.
  • Add the sugar gradually to the egg whites while whipping. This will help prevent the meringue from becoming grainy.
  • Whip the meringue until it is stiff and glossy. It should hold peaks when you lift the whisk out of the bowl.
  • If you are using a piping bag to shape the meringue cones, make sure to grease the bag lightly with cooking spray. This will help the meringue slide out of the bag more easily.
  • Bake the meringue cones at a low temperature for a long time. This will help them dry out and become crispy.
  • Let the meringue cones cool completely before filling them with ice cream.

Conclusion:

Meringue ice cream cones are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for parties, picnics, or just a special dessert. With a little planning and effort, you can make your own meringue ice cream cones at home that are just as good as the ones you buy at the store. So next time you are looking for a sweet and delicious treat, give meringue ice cream cones a try.

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