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Yields: 18 cones
INGREDIENTS
For Cones:
- 18 ice cream cones, cake or waffle
- 2 cups peanut butter swirl ice cream
- 2 cups caramel swirl ice cream
- 2 cups toasted almond ice cream
- 1 cup Butterfinger®, chopped into 1/4” pieces
- 1 cup Baby Ruth®, chopped into 1/4” pieces
- 1 cup CRUNCH® pieces
- 1/4 cup peanut butter sauce, RTU
- 1/4 cup caramel sauce, RTU
- 1/4 cup chocolate sauce, RTU
Ice Cream
Dessert
All year round
Method:
Scoop 1 cup of each ice cream and stuff into ice cream cone. Roll the cone in the Butterfinger®, Baby Ruth® and Crunch Bar® pieces covering all the ice cream. Drizzle the peanut butter, caramel and chocolate sauces over the top of the cones and serve. (Alternatively, for a plated dessert, place the ice cream ball covered in candy on a frozen plate. Sauce the plate in a decorative pattern with a “Sauceable” (see Ferrero sauceable recipe). Take the ice cream cone and press into the ice cream ball so it sticks out at a 45* angle).
