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Boozy Espresso in a Cone

Boozy Espresso in a Cone
  • Prep 30 min
  • Total 50 min
  • Servings 16
Colorful chocolate-dipped ice cream cones are turned into shot glasses for boozy, creamy espresso in this clever recipe.
Updated April 19, 2017

Ingredients

  • 16 ice cream cones
  • 2 cups colored candy melts (or chocolate chips)
  • 1/4 cup sprinkles
  • 1/4 cup espresso
  • 1/3 cup vanilla or coffee ice cream, melted
  • 1/3 cup Bailey's™ Irish Cream or Kahlúa™ liqueur
  • 2 tablespoons Betty Crocker™ Rich & Creamy chocolate frosting, melted

Steps

  • 1
    Begin by gathering your ingredients.
  • 2
    With a very sharp, non-serrated knife, slice the top off of each ice cream cone. Discard the tops, set the bottom cup portions aside.
  • 3
    In a medium glass bowl, melt candy melts in the microwave in 20-30 second bursts and stir until smooth.
  • 4
    Drizzle a spoonful of candy melt into the center of the cone. Swirl it around, ensuring the inside of the entire cone is fully coated with candy melt. Tip cone upside-down to allow excess candy melt to drizzle out.
  • 5
    Dip the rim of the cone into the candy melt.
  • 6
    Just before serving, whisk together espresso, melted ice cream, and liqueur. Pour into waffle cups. Drizzle with melted chocolate frosting, if desired.

No nutrition information available for this recipe

  • A unique and smooth fall drink made with coffee-flavored ice cream and liqueur. End Thanksgiving dinner with a fun and delicious shot served in an ice cream cone! A little bit of coffee-flavored iced cream. A little bit of booze. And no, we’re not talking Vodka Red Bull. We’re celebrating our latest creation – a boozy expresso shot served in a waffle ice cream cone. Hello. This may be the cutest way ever to get a little bit buzzed!
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