Jupiter Cone Coffee Brownie Chunk

A new twist on an old favorite. These coffee drumstick ice cream cones are jammed with brownie chunks and swirls of chocolate fudge, coated in chocolate, and topped with chopped pecans.

Before you get started…..

Coffee ice cream is one of m favorites and this Jupiter Cone is like having a cup of coffee with a piece of brownie. If you love coffee like I do, you’re going to get addicted to this rich concoction. I like to make my cones BIG, I mean big mouth big, and jam the cones with lots of 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 chocolate and it keeps the cones crispy for a long time. 

Makes 8 – 10

• 1 half gallon Dreyer’s coffee ice cream
• 8 – 10 sugar cones
• brownies – home made or store bought, cut into chunks
• 1 jar Smucker’s Hot Fudge Topping
• 1 ½ cup chopped pecans
• Wilton Dark Chocolate Candy Melts
• Optional - 2 bottles Smucker’s Magic Shell Chocolate (see note below)

To coat the insides of the cones, 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 chunks of brownies along with a spoonful of hot fudge topping. 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 brownie chunks and fudge. Use the back of the spoon to smooth the ice cream layers. You should end up with only ice cream showing on the dome.  

After you make each cone, put them in the freezer. You can lay them on a wax-papered lined pan, or set each one in a coffee cup to stand in the freezer. Freeze for 1 -2 hours, but no longer, as they might pick up that freezer taste. Nasty.

Melt the Wilton Candy Melts. Brush or spoon the melted chocolate onto the ice cream, getting some of it also onto the cone, working in sections. The chocolate solidifies pretty fast, so immediately sprinkle the pecans on the chocolate. Continue around the whole cone and put back into freezer. If you have some bald spots, you can use a spoon to drizzle on some chocolate and add nuts. Once they are hardened, store in a freezer zip bag.  

Optional: If you want a thinner chocolate coating, you can use Smucker's Magic Shell Chocolate that comes in a bottle. But this chocolate hardens almost on contact, so you have to be really quick about sprinkling the nuts on. Pour the chocolate Magic Shell liquid into a small bowl that is slightly larger than the dome of the cone, then dip it. Resume instructions above.