Hy-Vee Recipes and Ideas

Directions

1. Step1

   

   Scoop out the center of each ice cream pint, leaving about 1-inch of ice cream on bottom and sides of pint container. 

2. Step2

   

   Fill ice cream pints with M&Ms. Pack 1 tablespoon of reserved ice cream on top of M&M's in each pint. Scoop remaining ice cream into cones. Freeze pints and cones for 1 to 2 hours or until completely frozen and firm.

3. Step3

   

   Using kitchen sheers, cut each container to remove ice cream. Place the ice cream on a serving plate and return to the freezer. 

4. Step4

   

   Combine frosting and whipped topping; tint as desired. Working with one cake at a time, spread frosting mixture on top and sides. Return to freezer; freeze until firm.

5. Step5

   

   Microwave melting wafers and coconut oil until melted; tint as desired and cool slightly. Dip cones into mixture; add sprinkles. Return to freezer.

6. Step6

   

   Carefully pour melted white chocolate mixture on frosted cake; use a spoon to gently push drips down the side of the cake. Place coated cone on cake and hold until secure. Repeat process with remaining ice cream cakes. Decorate with red, white, and blue sprinkles, as desired. 

   Hyvee Culinary Expert Tip

   Before pouring the melted white chocolate mixture onto the cake, it needs to be cool enough to form drips. To test, drip a small portion of white chocolate mixture on the side of a bowl.

   Hy-Vee Seasons Magazine

7. Step7

   

   Marvel at your little ice cake army.