Cool and creamy butter pecan ice cream in a chocolate-coated sugar cone, dipped in chocolate and toasted pecans!
This recipe for Butter Pecan Ice Cream Cones has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SoHoppinGood #TopYourSummer #CollectiveBias
As a child, there was nothing more thrilling than hearing that iconic ice cream truck jingle. It not only signified the start of summer, but also the fact that school was out! To this day, whenever I hear that infamous jingle, I’m reminded of those carefree, fun-filled days of jumping on (mostly falling off of) the trampoline, camping out in my backyard with friends, playing “Marco Polo” in my cousin’s pool, and being dared to stick my head in the kitty litter box. What, no one else did this?
Man were those days the best…but before I get overly nostalgic and daydreamy on you guys, let’s get back to the real topic at hand…ice cream! Growing up, my favorite ice cream treat was, AND STILL IS, those chocolate-covered nutty ice cream cones. You all know which treat I’m talking about. The ones with the crisp cone, coated with that inventive inner lining of rich chocolate, the soft and creamy vanilla ice cream, the rich chocolate coating, the crunchy peanuts, and that surprise extra bit of chocolate at the bottom to prevent ice cream cone leakage. Because NObody likes a leaky ice cream cone.
Nobody.
So I decided to set out to create my OWN version of the classic ice cream truck favorite! And being that one of my favorite ice cream flavors is the sweetly simple Butter Pecan, I decided to make these Butter Pecan Ice Cream Cones!
Believe me, this recipe could not be more simple. GUYS, it’s only 4 ingredients!! I used Blue Bunny® Butter Pecan ice cream as my flavor of choice. And I have to say, I was amazed by how instantly soft and fluffy this ice cream was straight from the freezer. Unlike some brands, you won’t break your arm when you attempt to scoop out a dish of this. And being that I’m more of a soft-serve type of gal, this ice cream is definitely up my ally. I also love that I can see the lusciously thick swirls of caramel and fudge through the new clear packaging. I mean, how can ANYone turn away from those hypnotic swirls??
Along with Blue Bunny® Butter Pecan, I decided to try a few other flavors—Blue Bunny® Bunny Tracks®, Blue Bunny® Salted Caramel Craze, and Blue Bunny® Vanilla Cupcake.
Oh, and I should also mention (more like confess) that I tried Blue Bunny® Blu’s Birthday Party® ice cream as well. As you can see, it’s not pictured above because well, my nonexistent willpower got the best of me…all that was left was an empty container. IT HAD BLUE FROSTING-FLAVORED ICE CREAM. And SPRINKLES!!! SPRINKLES, PEOPLE!!! You all should know by now that I have a tremendous weakness for sprinkles.
For the chocolate coating, I went with Smucker’s Magic Shell Chocolate Fudge Flavored Topping. It also serves as the inner cone coating to prevent the sugar cone from becoming soggy. Not only is the magic shell a HUGE time saver (no melting involved), but it tastes so wonderfully dark and rich, which compliments the ice cream perfectly.
And to make things easier, I was able to find ALL of my ingredients at Walmart. Score! You can find Blue Bunny ice cream in the frozen food section, next to the ice cream and other frozen food items.
And to show you how simple these Butter Pecan Ice Cream Cones are to put together, I’ve included a handy dandy step-by-step photo tutorial for you!
Here’s what you’ll need.
Ingredients:
12 sugar cones
1 (7.2 oz) bottle Smucker’s Magic Shell Chocolate Fudge Flavored Topping (maybe more)
1 (46 oz) tub Blue Bunny® Butter Pecan ice cream
3/4 cup pecans, chopped and toasted
Other Materials:
Parchment paper
Tape
A flat circular object 12 inches in diameter (for tracing)
Start by drizzling 2-3 teaspoons of Smucker’s Magic Shell Chocolate Fudge Flavored Topping into each cone, swirling to coat. Allow excess chocolate to fall to the bottom for the chocolate “plug”. Set cones upright in a glass and place in the freezer for at least 5 minutes while you cut out the parchment cones.
To make the parchment cones, trace a plate (or anything flat and round) that is 12 inches in diameter on a piece of parchment paper. Cut out circle, then cut into 4 equal slices. Repeat process until you have 12 slices. Remove cones from freezer, then wrap each one with a parchment slice, securing with tape.
Return cones to the freezer, then remove the ice cream to allow to soften for 5-10 minutes.
Working one at a time, remove a cone from the freezer, use a fork/spoon to fill (to the top) with the softened ice cream and smooth out the top. Immediately return to the freezer, and repeat with the rest of the cones. Allow to freeze for at least 1 hour, or until frozen solid.
Pour magic shell into a small bowl, and place chopped nuts on a separate plate. Again, working one at a time, remove a cone from the freezer, unwrap, then dip the top of the cone into the chocolate. Allow excess chocolate to drip off, then immediately dip (or sprinkle) in chopped pecans.
Return to freezer and repeat process with the rest of the cones. Keep in the freezer until ready to serve.
I know I’ve said this about my recipes a million baJillian times already, but these ice cream cones were a hit! My mom is just as obsessed with these treats as I am, so when I unveiled these Butter Pecan Ice Cream Cones, she dug right in!
This recipe has become a new staple in our household now that I know how insanely simple these ice cream treats are to make. And with the variety of Blue Bunny ice cream flavors and Smucker’s Magic Shell toppings, the combinations are pretty much endless!
So what are your favorite ice cream truck treats? Let me know in the comments below!
Butter Pecan Ice Cream Cones
Equipment
- Parchment paper
- Tape
- An object 12 inches in diameter (for tracing)
Ingredients
- 12 sugar cones
- 1 (7.2 oz) bottle Smucker's Magic Shell Chocolate Fudge Flavored Topping*
- 1 (46 oz) tub Blue Bunny® Butter Pecan ice cream
- ¾ cup pecans, chopped and toasted
Instructions
- Drizzle 2-3 teaspoons of Smucker's Magic Shell Chocolate Fudge Flavored Topping* into each cone, swirling to coat. Allow excess chocolate to fall to bottom for the chocolate "plug". Set cones upright in a glass and place in the freezer for at least 5 minutes while you cut out the parchment cones.
- To make the parchment cones, trace a plate (or anything round) that is 12 inches in diameter on a piece of parchment paper. Cut out circle, then cut into 4 equal slices. Repeat process until you have 12 slices.
- Remove cones from freezer, then wrap each one with a parchment slice, securing with tape. Return to freezer, then remove ice cream to allow to soften for 5-10 minutes.
- Working one at a time, remove a cone from the freezer, fill (to the top) with the softened ice cream and smooth out the top. Immediately return to the freezer, and repeat with the rest of the cones. Allow cones to freeze for at least 1 hour, or until frozen solid.
- Pour magic shell into a small shallow bowl, and place chopped nuts on a separate plate. Again, working one at a time, remove a cone from the freezer, dip the top of the cone into the chocolate. Allow excess chocolate to drip off, then immediately dip (or sprinkle) in chopped pecans. Return to freezer and repeat process with the rest of the cones. Keep in the freezer until ready to serve.