One more fun way to use the Mint Chocolate Chip Buttercream Frosting I made. This frosting just looks too much like ice cream to NOT use it, well, like ice cream. And what a fun & festive way to do so for St. Patrick’s Day!
Oh my word, seriously these are the cutest little things EVER. I have an overwhelming desire to make a million different versions of them. I used the tiny little Joy Mini Cup Cones (found at my Walmart). By the way, when I was linking them to the Joy site, I noticed they make Gluten Free Sugar Cones. Pretty cool!
To make these just make up your Mint Chocolate Chip Buttercream Frosting from the recipe in this post. Seriously, looks just like ice cream! I used my cookie scoop to scoop up the frosting and top the cones, just like you would do it with ice cream.
And scoop it on to your cones – voila! While you don’t need to keep them in the freezer, the fridge is the way to go with these. Between the cream cheese in the recipe and not wanting the frosting to lose it’s shape, keeping them chilled until serving is a good plan.
I think I may have to make a fresh batch of the Ice Cream Sundae Cupcakes and top them with this frosting, I mean how crazy cute would it be on these??? Yeah, that’s going on the “to do” list.
Baking really is like playing with your food. There are just so many fun ways to mix it up and use your ingredients in different ways. Enjoy!
If you want to get fancy, add a little chocolate coating, sprinkles and a candy to the top (I used a white Sixlet).
- 1/2 cup 1 stick of butter - softened (not melted!)
- 4 oz of cream cheese - softened not melted!
- 4 cups of powered sugar
- 2/3 cup mini chocolate chips optional, you can leave these out
- 1 teaspoon of McCormick Vanilla Extract
- 1/2 teaspoon of McCormick Peppermint Extract optional - use if you want a mint flavor
- McCormick Green Food Coloring
- 1/4 teaspoon of salt optional - I prefer it to cut the sweetness a bit
- Chocolate or vanilla coating of your choice one bag of Wiltons Melts or container of Candiquik
- Sprinkles for garnish
- 24 mini ice cream cones
- In a large mixing bowl, combine your butter and cream cheese until well mixed and fluffy. Add in vanilla and peppermint extract (if using).
- Add in a few drops of green food coloring until the desired hue is reached. Remember that your color will lighten when you add in powdered sugar.
- Add in salt (optional) and powdered sugar about 1/2 cup at a time, until you reach your desired consistency. 3 1/2 cups might be enough for some, depending on your butter and cream cheese, while some may need the entire 4 cups (or even a tad more). You want a very thick frosting - much thicker than what you'd frost a cake with, but still able to stir.
- Add in your chocolate chips.
- If needed add in a drop or two more food coloring. Stir until well combined.
- Place mixture in refrigerator for at least two hours.
- Once chilled use a small scoop to create scoops of ice cream and place onto mini cones. Depending on the size of your scoop (I made mine about 1-1 1/2" in diameter) you should get about 24 cones. Place in the fridge while you prepare your chocolate.
- Prepare your chocolate coating according to package directions. Make sure it's not too hot.
- Drizzle a small amount of chocolate on top of frosting scoops if desired to mimic hot fudge. Add sprinkles or toppings and allow to dry.
- Store in refrigerator.