@chef.kennyeats: Strawberry Biscoff Ice Cream Cone! FULL RECIPE 👇🏿#shorts #food #Recipe STRAWBERRY BISCOFF ICE CREAM CONES Makes: About 6–8 cones STRAWBERRY COMPOTE Ingredients 2 cups fresh strawberries, chopped 1/4 cup granulated sugar 2–3 tbsp strawberry drizzle 1/2 tsp strawberry extract ────────────────────────────── STRAWBERRY WHITE CHOCOLATE CONE SHELL Ingredients 12 oz white chocolate, chopped 1–2 tsp coconut oil Strawberry oil-based food coloring, as needed ────────────────────────────── STRAWBERRY BISCOFF ICE CREAM FILLING Ingredients 2 cups heavy whipping cream, very cold 3/4 cup sweetened condensed milk 1 cup fresh strawberries, finely chopped 1 cup crushed Biscoff cookies 1/2–3/4 cup prepared strawberry compote 2–3 tbsp strawberry drizzle ────────────────────────────── INSTRUCTIONS Make the Strawberry Compote Combine the chopped strawberries, sugar, strawberry drizzle, and strawberry extract in a bowl. Mix well, then let the strawberries macerate for about 20–30 minutes, or until they soften and release their natural juices. Do not cook the compote. Set aside or refrigerate until ready to use. ────────────────────────────── Make the Strawberry White Chocolate Cone Shell Melt the white chocolate until completely smooth. Stir in the coconut oil, then add enough strawberry oil-based food coloring to reach your desired pink or strawberry color. Coat the inside of each cone mold with an even layer of the strawberry white chocolate. Place in the freezer until firm. Add a second layer of chocolate if needed to create a thicker, stronger shell. Freeze again until completely set. ────────────────────────────── Make the Strawberry Biscoff Ice Cream Filling Add the cold heavy whipping cream to a large mixing bowl. Whip until stiff peaks form. Gently fold in the sweetened condensed milk. Fold in the chopped fresh strawberries, crushed Biscoff cookies, strawberry compote, and strawberry drizzle. Mix gently until evenly combined without knocking too much air out of the whipped cream. ────────────────────────────── Assemble the Ice Cream Cones Remove the hardened strawberry white chocolate shells from the freezer. Spoon or pipe the Strawberry Biscoff Ice Cream Filling into each cone. Add small spoonfuls of strawberry compote throughout the filling if you want visible strawberry pockets. Insert the ice cream sticks. Fill the cones completely, leaving enough room at the top to seal them. Cover the exposed filling with another layer of melted strawberry white chocolate. Freeze overnight, or until completely solid. Carefully remove the cones from the molds and keep frozen until ready to serve.

Kenneth mincey

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Wednesday 19 August 2026 15:22:18 GMT