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Candy cane cheesecake ice-cream cones recipe
Candy cane cheesecake ice-cream cones recipe
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Prep Time:
450 minutes
Cook Time:
Total Time:
450 minutes
Create adorable candy cane cheesecake ice cream trees and freeze. Simply plate and decorate before serving.
Ingredients:
  • 200g candy canes, plus extra, to serve
  • 600ml thickened cream
  • 500g icing sugar mixture
  • 500g cream cheese, at room temperature, chopped
  • 1/2 tsp peppermint essence
  • 170g (2 cups) desiccated coconut
  • Melted white chocolate, cooled slightly, to drizzle
Instructions:
  • 1. Cut an 18cm round from cardboard and baking paper. Attach the baking paper to the cardboard using tape. 2. Cut a 3cm-wide wedge from each circle and discard. 3. Shape each round into a cone with the baking paper on the inside. Repeat to create 10 cones.
  • Pulse 125g candy canes in a food processor until finely chopped.
  • 1. In a bowl, use electric beaters to whisk cream and icing sugar until soft peaks form. 2. Incorporate cream cheese and peppermint, being careful not to overmix. 3. Gently fold in chopped candy cane. 4. Spoon mixture into prepared cones, smoothing the tops. 5. Place cones, wider side up, in 2 empty egg cartons and freeze for at least 6 hours, or up to 2 months.
  • Finely chop the remaining 75g candy canes just before serving.
  • Spread a delicate layer of coconut on 2 large serving platters. Invert cheesecake cones onto platters. Drizzle with melted chocolate. Sprinkle with the rest of the coconut and candy cane. Serve immediately with extra candy canes on the side.

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