@chef.kennyeats: KitKat Choco Ice Cream Cone! FULL RECIPE 👇🏿 #shorts #food #Recipe KITKAT TOFFEE CRUNCH ICE CREAM CONE Makes: 4 Large Cones Freeze Time: 8 Hours or Overnight INGREDIENTS 22 oz milk chocolate, divided 2 tsp coconut oil 2 cups cold heavy whipping cream 3/4 cup sweetened condensed milk 1 tsp vanilla bean paste 1 1/2 cups chopped KitKat bars, divided 3/4 cup chopped Heath bars or Heath toffee bits, divided 4 large piping bags 4 large cups, for holding the cone shape INSTRUCTIONS MAKE THE CHOCOLATE CONES Melt 16 oz milk chocolate with 2 teaspoons coconut oil until smooth. Place each piping bag inside a large cup to hold its cone shape. Spoon the chocolate inside the piping bags and rotate to coat the inside evenly. Freeze for 10–15 minutes, then add a second coat if needed for a stronger shell. Freeze until firm. MAKE THE KITKAT TOFFEE ICE CREAM Whip 2 cups cold heavy cream to stiff peaks. In a separate bowl, mix 3/4 cup sweetened condensed milk, 1 teaspoon vanilla bean paste, and 6 oz melted milk chocolate that has cooled slightly. Gently fold into the whipped cream. Fold in 1 cup chopped KitKat and 1/2 cup Heath toffee bits. FILL THE CONES Spoon or pipe the ice cream mixture into the frozen chocolate cones. Fill all the way to the top, then finish with the remaining chopped KitKat and Heath toffee bits. FREEZE Keep the cones upright in the cups and freeze for at least 8 hours or overnight. UNMOLD & SERVE Once completely frozen, carefully cut and peel away the piping bags from the chocolate cones. Keep frozen until ready to serve.

Kenneth mincey

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Monday 17 August 2026 15:01:19 GMT