Summer is so close, I can taste it! What does summer taste like? Ice cream, of course. But ice cream is so messy. And melty. And really hard to photograph. So, I decided to celebrate the season by creating a brownie version of the classic, triple-scoop Neapolitan ice cream cone. I’ve always loved the iconic look of those three perfect flavors – poised and balanced on top of a simple sugar cone. The best part is, these ice cream treats won’t melt. You can make a cluster of cones for a party or outdoor gathering and they’ll look just like the real deal, minus the hot, drippy mess.
But how do you make strawberry and vanilla brownies, you ask? Simple. Just add two eggs and 1/3 cup of oil to any flavored cake mix and bake for 15 minutes. Brilliance in a box, I tell ya. And so easy. The little melon baller tool works perfectly to make mini ice cream scoops from your baked brownies. (Side note: I got my melon baller as a wedding gift almost 20 years ago. Can’t think of one time that I’ve actually used it on a melon. Go figure.)
I added some extra melted chocolate and sprinkles on the tops of my treats, but it’s totally optional. They’re still clever little cones with or without the “ta-da!”
What You Need
This recipe will make 12 cones.
Approx. time: 2 hours
- 1 box chocolate brownie mix
- 1 box strawberry cake mix
- 1 box vanilla cake mix
- 6 eggs (2 eggs for each mix)
- 1 cup vegetable oil (1/3 cup for each mix)
- 1/4 cup water (for chocolate brownie mix)
- 12 sugar cones
- 1 cup chocolate candy melt wafers
- Ice cream sprinkles
- Melon baller tool
With a serrated knife, gently saw off the top, 1-inch of your sugar cones.
Preheat your oven to 350 degrees. Mix up your chocolate brownie mix according to the directions on the box. Put 3 layers of aluminum foil over a 9″x13″ pan. Make slits in the shape of an X in the foil and insert the cut sugar cones upright inside the pan. Pour some of the brownie mix into the sugar cones (not all the way to the top!) Bake at 350 degrees for 10-12 minutes. Set aside and allow to cool.
Pour the remaining chocolate brownie mix into a baking pan lined with parchment paper. Bake at 350 degrees for 30-35 minutes. Allow to cool.
To make the strawberry and vanilla brownies, mix each cake mix with 2 eggs and 1/3 cup vegetable oil. Spread the mixtures into your pans lined with parchment paper, and bake at 350 degrees for 15 minutes. Allow to cool.
With a melon baller tool, scoop your brownies into ice cream-shaped balls. Set aside.
Melt 1 cup chocolate candy melt wafters in the microwave, stirring every 30 seconds until smooth. Pour into a piping bag or small squeeze bottle. Put dollops of candy melt on the tops of the baked brownie sugar cones and attach the chocolate brownie ice cream balls.
Add dollops of candy melt in between each layer of the vanilla and strawberry brownie ice cream balls. They might get a little top-heavy at this point, so transfer them to some tall shot glasses or a display that will allow them to stand upright.
To decorate the tops, drizzle some chocolate candy melt and add a few colorful candy sprinkles.
Share your Neapolitan Brownie Ice Cream Cones and celebrate summer!
These treats will keep for a week in the refrigerator, or covered up to 3 days at room temperature.