Making s'mores cones at home is fun and easy, but organize your ingredients and make space in your freezer to hold the cones. The cones can last in the freezer for up to one month, making them the perfect on-the-fly dessert. Watch the video to see how they're made.
To see more recipes, go to "Dairy to Dream."
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 cones
Prep Time: 30 minutes, plus freezing time
Cook Time: 10 minutes
Total Time: 40 minutes, plus freezing time
For the Cinnamon Graham Cracker Crumbs:
1 cup (3 ounces) finely crushed graham cracker crumbs
1 tablespoon melted butter
¾ teaspoon cinnamon
Pinch flaky sea salt
For the Marshmallow Fluff:
1½ cups marshmallow fluff
2 teaspoons warm water
For the Chocolate Glaze:
½ cup heavy cream
¼ cup maple syrup
2 tablespoons Dutch-processed unsweetened cocoa powder
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Pinch kosher salt
For the Cones:
6 to 8 sugar cones
1 quart Tillamook Udderly Chocolate ice cream (from 1.75 quart carton)
1. Make the cinnamon graham cracker crumbs: Line a baking sheet with parchment paper and preheat the oven to 350°. In a small bowl, combine the graham cracker crumbs with the melted butter, cinnamon and salt. Spread onto the prepared baking sheet and bake until lightly toasted, 5 minutes. Remove from the heat and transfer to a shallow bowl to cool. Makes 1 cup of crumbs.
2. Make the marshmallow fluff: In a small bowl, thin out the marshmallow fluff with the water. Stir vigorously to mix and set aside.
3. Make the chocolate glaze: In a small saucepan over medium-low heat, combine the cream, maple syrup and cocoa powder and bring to a simmer. Add the chocolate chips and continue to cook, stirring constantly, for 1 minute. Remove from the heat and stir in the vanilla and salt. Set aside and keep warm. If the glaze cools and thickens, rewarm it over low heat, stirring constantly. Makes about 1 cup of glaze.
4. Make the cones: Line a baking sheet with parchment paper. Pour the warm chocolate glaze into a small bowl. Tilt the bowl of chocolate to form a deep pool, then dip 1 cone horizontally, turning it to coat. Gently shake the cone, allowing any excess chocolate to drip back into the bowl. Invert the cone onto your prepared sheet tray and repeat with the remaining cones. Chill in the freezer for 10 minutes.
5. Dunk the rim of each cone into the marshmallow fluff, swirling to get a thick coat. Transfer the cones to the sheet tray, inverting them with the chocolate-glazed sides facing down. Chill in the freezer for 10 minutes.
6. Working with 1 cone at a time, dip each marshmallow-rimmed cone into the cinnamon graham crumbs and fill with 1 teaspoon of chocolate glaze, 1 teaspoon marshmallow fluff, 1 teaspoon of cinnamon graham crumbs and 1 more teaspoon of chocolate glaze. Lay the cone horizontally onto the baking sheet and chill in the freezer for 10 minutes. Make ahead: Cones can be made ahead, frozen on a sheet tray and transferred to a resealable plastic bag for up to 1 month.
7. To serve, place two scoops of Tillamook Udderly Chocolate ice cream onto your cone.
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