Ingredients
- 1 tub (1.75 qt.) vanilla ice cream, slightly softened
- 6 sugar cones, divided
- 4 oz. BAKER'S Semi-Sweet Chocolate
- 1 Tbsp. oil
- 1/4 cup chopped PLANTERS Dry Roasted Peanuts
Preparation
Step 1
USE back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm.
UNMOLD dessert onto plate. Remove foil. Break remaining cones into pieces; press into side of dessert.
MELT chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.
kraft kitchens tipsSIZE-WISEThis deconstructed ice cream cone "cake" is a fun dessert to make and share with a crowd.FOOD FACTSChocolate must be slightly cooled before pouring over ice cream to prevent the ice cream from melting. Chocolate will harden almost immediately after pouring over dessert. MAKE AHEADDessert can be store in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.