Fun, easy, kid-friendly and totally scrumptious is what these Peppermint Crisp tart cones are! But they have to set, so plan ahead!

SERVES  6 // COOK TIME 1 hour 30 min

INGREDIENTS
6 sugar cones
100 g dark chocolate, melted
2 cups cream
360 g tin caramel
150 g Peppermint Crisp, chopped

METHOD
1. Dip the edges of the cones in the melted chocolate. Place them upside down to set.
2. Heat ⅓ cup cream (do not boil). Mix it with the remaining melted chocolate. Pour a little into the bottom of each cone, then place in the freezer for a few minutes to set.
3. Whip remaining cream until stiff peaks form. Divide between 2 bowls.
4. Place caramel in a separate bowl and whisk lightly to loosen. Set aside ¼ caramel for layering.
5. Fold ¾ caramel and ½ chopped Peppermint Crisp into 1 bowl of cream. Place in a piping bag.
6. Place other bowl of cream in another piping bag.
7. Fill the cones halfway with the Peppermint Crisp mixture, add a dollop of caramel, then fill all the way. Place in the freezer to set for at least 1 hour, but less than 24 hours (or they will be soggy).
8. Finish by topping each cone with remaining whipped cream and Peppermint Crisp.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Not a fan of spending long hours in the kitchen? Save time and energy with this no-churn cherry swirl ice cream – the perfect no-fuss dessert!

The post Peppermint Crisp tart cones appeared first on MyKitchen.

There’s no artificial flavouring here! These carrot cake ice cream cones are the real deal, and perfect for enjoying on a hot summer’s day.

SERVES 20 // COOKING TIME 3–4 hours 30 min

INGREDIENTS
½ cup brown sugar
½ cup water
4 carrots, peeled and grated
1 L vanilla ice cream, softened
½ cup chopped pecans, plus extra for cones, finely chopped
½ cup chopped dried fruit, plus extra for cones, finely chopped
1 tsp mixed spice or Chinese five-spice
1 tsp vanilla essence
50 g white chocolate
20 cones

METHOD
1. Bring the sugar and water to the boil, heating until the sugar has dissolved.
2. Add the carrots and boil for 10 minutes, until a thick syrup forms. Remove from the heat and allow to cool, then drain any excess syrup.
3. In a bowl, mix the ice cream, carrots, pecans, dried fruit, spice and vanilla. Transfer to an air-tight container and freeze for 3–4 hours.
4. Melt the chocolate in a small bowl. Dip the rim of each cone into the melted chocolate and then into the finely chopped dried fruit and nuts. Set aside to harden.
5. Serve the ice cream in the decorated cones.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

These pancake lollies with berry syrup are another fun summer treat to try!

The post Two-in-one carrot cake ice cream cones appeared first on MyKitchen.