Desserts & sweets
Raspberry ripple cones
Although it’s hard to imagine a world without ice cream cones, they haven’t always been around. The first ice cream cone was produced in 1896 by an Italian immigrant in New York, and the idea of eating frozen desserts out of a cone-shaped waffle soon caught on. In 1959, an ice cream manufacturer based in Naples came up with a way to sell frozen, ready-made ice cream cones by pouring a mixture of oil, sugar and chocolate into the inside of the waffle cone to protect it and prevent it turning soggy. Our take on the mass-produced Cornetto is a real crowd-pleaser - your friends and family won’t believe you’ve made them yourself!
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 900 min
- Total
- 900 min
- Yield
- 9 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Desserts & sweets
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- white sugar
- 225 g
- double cream
- 300 g
- full cream milk
- 410 g
- egg yolks
- 4
- vanilla bean
- 1
- fresh raspberries
- 450 g
- caster sugar
- 10 g
- water
- 2 tsp
- milk chocolate
- 70 g
- dark chocolate
- 70 g
- waffle cones
- 9
- hazelnuts, without skin
- hazelnuts, without skin
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 5.8 g
- Energy
- 1,764.8 kJ
- Calories
- 421.8 kcal
- Fat
- 22 g
- Fibre
- 4.5 g
- Carbohydrates
- 52 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗