> 8 "Candy" Cane Cones (instructions below)
> 8 scoops from 1 (1.5 qt) pkg Blue Ribbon Classics ® Chocolate Fudge Drop, Vanilla, or Rocky Road Ice Cream
> 8 pretzel twists, halved
> 8 red chocolate coated candies
"Candy" Cane Cones:
> 8 sugar cones
> 1 cup dark melting chocolate
> 3/4 cup crushed peppermint candies
Take one “Candy” Cane cone and place a 2 oz portion of ice cream using a scoop. Gently press ice cream onto the cone to ensure that it sticks.
Take two pretzel halves and place onto the scoops to create antlers.
Place one chocolate covered candy on the center of the scoop to create a nose.
Repeat the previous steps with the remaining ingredients and serve immediately.
Candy Cane Cones
Lay a sheet of parchment paper on a sheet pan and set aside.
Add chocolate melting wafers to a small microwave safe bowl and microwave in 10 second bursts stirring between each interval.
Place crushed candy canes into a separate bowl.
Take one sugar cone and dip the top part of the cone in melted chocolate; allow excess chocolate to drip off.
Sprinkle crushed candy canes onto the melted chocolate and place cone onto the parchment lined baking sheet.
Repeat with the remaining cones and store in the freezer until ready to use.
Recipe Sponsored by Blue Ribbon Classics®