DIY doughnut ice cream cones, because two desserts are better than one

Doughnut ice cream cone recipe

Yields 3

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes

Ingredients:

• 1 (7.5-ounce, 10-count) tube premade biscuits
• 1 cup canola oil (for frying; amount may vary depending on the size of pan used)
• 2 teaspoons canola oil (to grease heating cores)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• Chocolate sauce, for drizzling (optional)
• 3 heating cores (small size to be used in 12-inch or larger cake pans)

Directions:

1. Heat the oven to 350 degrees F.
2. Grease all areas on the outside of each heating core with canola oil. Set each greased core upside down (oil side up) on a plate. Set aside.
3. On a rolling surface, roll 1 biscuit into the shape of a circle so that it’s about 1-1/2 times the diameter of the premade biscuit.
4. For the bottom of the ice cream cone: Lay the rolled dough on the top (most narrow part) of the heating core so that it drapes over the sides.
5. On a rolling surface, put 2 biscuits, 1 on top of the other, and roll them into a long roll that is about 15 inches long.
6. For the sides of the ice cream cone: Starting at the bottom edges of the dough that is draped over the core, wrap the roll of dough around the heating core so that each edge of the dough that’s being wrapped touches one another, leaving no gaps.
7. Pinch together any areas of dough where there are gaps between layers. If needed, work the dough to form an evenly sized cone.
8. Repeat the process to make the remaining cones. There will be 1 biscuit remaining.
9. To a small, shallow bowl, add the sugar and cinnamon. Mix, and set aside.
10. Have a small cookie sheet ready next to the stove for baking the cones.
11. Heat a small skillet on medium heat, and add the oil.
12. Let the oil heat for just a moment. Watch the oil closely so that it doesn’t get too hot.
13. Using tongs, (there should be enough of an edge at the widest end of the heating core for the tongs to hold onto), carefully lay the dough in the oil, and turn until all sides of the dough turn a golden color.
14. Remove the doughnut cone from the oil, and put it in the cinnamon and sugar mixture.
15. Coat all sides with cinnamon and sugar (so that the oil doesn’t get too hot while coating the doughnut cone with the sugar mixture, turn off the heat, and move the pan to an unused burner). Set the coated doughnut cone dough side up on a small cookie sheet.
16. Repeat for the remaining doughnut cones.
17. Bake just long enough so the cone turns a slightly darker golden color (about 3 – 4 minutes). This will bake the inside of the cone.
18. Let cool completely. Carefully pull the cone off the heating core. Dip the cone in the cinnamon and sugar mixture again, and coat all sides.
19. Drizzle chocolate syrup inside the cone (optional), and serve with your favorite ice cream.

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