Apple pie a la mode is an all American favorite and I put it all in a Jupiter Cone. It even has a cinnamon streusel topping that makes it taste like a pie and a shortbread cookie “crust” on the insides. If only I could think of a way to keep the apple filling warm. Anyway, I like to make my cones BIG, I mean big mouth big, and jam the cones with more filling, so I usually get 8 cones out of a half gallon. If you want them smaller, you can make about 10 of them.
Before I start building my cones, I like to coat the insides of the sugar cones with melted Wilton Candy Melts. I like the decadence of the extra white chocolate and it keeps the cones crispy for a long time.
Makes 8 – 10
1 half gallon Dreyer’s Vanilla Bean ice cream
8 – 10 sugar cones
1 can apple pie filling
1 pkg. Pepperidge Farm Shortbread Cookies or home made, broken into chunks
Wilton’s White Candy Melts
½ cup firm pack brown sugar
½ cup flour
¼ cup quick cooking oats
¼ cup butter
¼ tsp. cinnamon
¼ cup chopped pecans (optional)
Combine streusel ingredients and bake on cookie sheet for 20 minutes or until browned and crispy at 350 degrees. Cool completely and crumble.
Melt the Wilton Candy Melts per package direction. Brush it on the insides in a thin layer. It hardens quickly, so when you’re done with the last one, you can start building the cones.
Put a little ice cream in the bottom, then start adding a dollop of apple pie filling and chunks of shortbread cookie. Just keep alternating everything until the cone is full. When you get to the dome part of the cone, you have to work in layers. I use a serving spoon to scoop the ice cream into flat layers, then wrap it around the cookie chunks and apple filling. Use the back of the spoon to smooth the ice cream layers. You should end up with only ice cream showing on the dome.
If your ice cream is still quite firm, you can press the streusel onto it. If it’s soft and drippy, freeze the cones for about half an hour on a wax paper lined pan or stand each one in a coffee cup. Then press the streusel on. Freeze and store them in zip lock bags.
Recipe by Pearl