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As the weather gets warmer, I start wanting to shed those winter pounds. I have finally lost 40lbs of baby weight, and only have about 15lbs more to go! One key thing that has helped me lose weight the healthy way is not depriving myself when I really want something. I tend to actually go overboard eating other things to satisfy my sweet cravings, and it’s usually better for me to let myself indulge a little. One dessert that I love having on hand in the spring and summer is ice cream. It is the perfect sugary indulgence on a warm day! Since Blue Bunny® released a whole line of new flavors this year, I decided to share with you a fun spring recipe featuring some of their new flavors and treats they came out with.
First, if you are looking for a quick dessert without any of the baking, you have to see this beautiful Vanilla Bean Blondie Ice Cream Cake Blue Bunny® came out with.
Isn’t it pretty?! I was really impressed that a dessert from the freezer section at Walmart looked this beautiful out of the box. In addition to their Ice Cream Cakes and new flavors, they also released bite-size bunny snacks. I found my husband eyeing the Salted Caramel Pretzel ones while I was snapping a photo of the ice cream flavors. Now for the recipe that uses this cake and some of two of their new ice cream flavors!
I’ve always thought ice cream cone cupcakes were cute, but they were always missing the most essential ingredient…ice cream! I decided to come up with a Baked Alaska Ice Cream Cone recipe since it is one of my favorite desserts that features ice cream. I started with a brownie base, I just used a box recipe and baked it in a mini cupcake/muffin pan.
I popped those out, cut those down and put them inside the sugar cones. Then I cut a layer of the Vanilla Bean Blondie Ice Cream Cake and put that as my first ice cream layer (it gives it an extra creamy flavor), and then topped that with a scoop of Blue Bunny® Cherrific Cheesecake or Mint Cookie Crunch ice cream.
Then I threw them back in the freezer while I worked on the meringue. After whipping up the meringue, I piped swirled circles onto a baking sheet lined with parchment paper and topped with rainbow sprinkles so it would look like the top of an ice cream cone.
After baking and cooling, I used these to top my ice cream cones. Voila, Baked Alaska Ice Cream Cones! Okay…so they are definitely more of a playful version than the usual elegant dessert, but they turned out so cute and are perfect for an ice cream social or spring party.
You can find the new Blue Bunny® flavors and Ice Cream Cakes in the dessert freezer section at Walmart.
20 minPrep Time
15 minCook Time
35 minTotal Time
- Blue Bunny® Vanilla Bean Blondie Ice Cream Cake
- Blue Bunny® Ice Cream (I used Cherrific Cheesecake and Mint Cookie Crunch)
- Sugar Cones
- 5 Egg Whites
- 3/4 Cup Sugar
- Pinch Cream of Tartar
- Press small bits of brownie into the sugar cones, then top with a layer of the Vanilla Bean Blondie Ice Cream Cake (I just cut it into rectangles and then spread it with a small spoon inside the cone). Follow with a scoop of either Mint Cookie Crunch or Cherrific Cheesecake ice cream. Use a knife to even the ice cream with the rim of the cone.
- Preheat oven to 225°F.
- Whip room temperature egg whites and cream of tartar until frothy. Then add the sugar a little at a time until completely incorporated and continue to whip until stiff (see meringue tips in notes).
- Put meringue in a piping bag with a wide icing nozzle. Pipe swirled circles onto a parchment lined baking sheet and top with rainbow sprinkles (they get larger when baking, so don't make them too big, about 1 1/4" in diameter).
- Bake for 15-20 minutes (depending on your circle size), until solid but soft to the touch on the outside, but before it browns (notes on bake time below).
- Once cooled, carefully pull meringue away from parchment paper and top your ice cream cones with the meringue.
*You can bake brownies directly into kids cones if you want to substitute those, but baking the brownies inside the sugar cones did not work. It overcooked the cones and made them soggy.
*Perfect meringue consistency is when peaks barely bend over.
*Instead of baking until brown and at a higher temperature like most Baked Alaska recipes, I found that baking for longer at a lower temperature kept the meringue white, while still cooked through. The higher temperature also produced a more egg like flavor that I didn't like for this specific recipe.
I hope you enjoyed this Baked Alaska Ice Cream Cone recipe! You can also find more ice cream recipes using Blue Bunny® at their Social Hub. I see a few there I want to try this spring.