Homemade Ice Cream Sundae Cones – Two Ways!

One of the most omnipresent fast foods in Israel – besides falafel of course – is ice cream. From the little concession stands with Nestle ice cream that can be found every few feet of every street of every commercial area, to the specialty gelato shops where you can pay 50 shekels for a cone of frozen dessert in any flavor under the sun, it’s obvious the hot, dry country loves its ice cream.

ice cream concession stand in Israel

Above: a wide variety of Magnum ice cream on a random street corner in Israel: I never expected to see the same products halfway across the world from where I usually buy them, but I guess that’s globalization for you. And after all, Nestle is based in Switzerland, isn’t it?

inside Aldo's Israel

Above: interior of Aldo’s, a posh Israeli ice cream chain.

By the way, just a shout out to the dairy cows who bear the burden of producing all that milk to be turned into ice cream to meet the incredible demand from us humans. I saw them at work in a kibbutz, and I must say that milking machine looks kinda scary! I wished I could take a picture of that smell… but it’s just as well you can’t smell it because this is a food blog, right? And that stench was pretty unappetizing.

dairy cows in kibbutz Israel

I thought after leaving that farm area I’d never want to eat dairy again! But as soon as we were removed from the stink and back in the relentless sun, I forgot any thought of swearing off ice cream. In fact, I jotted down some ideas for creative ice cream flavors to make once I got back to my home kitchen in the States.

While these two ice cream sundae cone recipes aren’t Israeli in any way, their frozen deliciousness takes me back to my month in Israel when anything frozen was welcomed by all of our sweltering tongues. Wherever you are, if you need to beat the summer heat, give one of these ice cream cone mix-ups a try.

banana peanut butter cookie dough m&m ice cream cones

The first is a recipe for strawberry shortcake cones, the second for m&m peanut butter cookie dough banana chocolate almond butter cones with vanilla ice cream (the flavor is longer than the ice cream cone!) I tried to make innovative combinations that aren’t typically available in stores. For both sets of cones I used Dreyer’s Yogurt Blends in Vanilla flavor. The fact that “Yogurt Blends” isn’t really yogurt, but doesn’t seem to be ice cream either freaked me out at first, but I guess I just accepted it as another mutt processed food we enjoy nowadays, no weirder than m&m’s which my brother claims are coated in a color coating containing insect cocoons. I’m choosing to disregard that notion… insects aren’t listed in the ingredients, just a bunch of artificial colors and flavors, so we should be fine!

I’d say that each one of these ice cream cones fits a different lifestyle or desire. The strawberry shortcake cones are more of a healthy indulgence, as they are made with wholesome Teddy Grahams and a significant portion of real, fresh fruit (unlike most commercial brands of “strawberry ice cream” that might include a microscopic drop of real fruit amid all the artificial sweeteners and food coloring.) This light treat is for the health-conscious individual in their everyday life who wants to satisfy their sweet tooth without going overboard.

mnm peanut butter cookie dough ice cream cone

The other side of the coin are these m&m peanut butter cookie dough cones, which pile on the decadence with rich peanut butter infused in delightful, soft frozen cookie dough, generously scooped in with the vanilla yogurt blend that is emblazoned with m&m candies, and every bite from the decadent banana topping to the last scrumptious morsel of chocolate in the tip of the cone is sinfully sweet. But even these devilish delights can be enjoyed as a special treat without inducing too too much guilt: they are topped off with real banana slices and drizzled with chocolate hazelnut butter, which contributes a bit more fiber, protein, and calcium than is found in plain chocolate sauce. And they are only about 260 calories each, a dwarf compared to most ice cream available in stores.

Whichever flavor is your preference, I’m sure making these homemade sundae cones will be a fun and yummy experience for you to enjoy this summer! Give it a try.

Strawberry Shortcake Cones

makes three small-medium sundae cones

strawberry shortcake ice cream cones


  • 3 sugar cones (I used Let’s Do… brand gluten free sugar cones)
  • 1 cup vanilla ice cream or frozen yogurt (I used Dreyer’s brand Vanilla Yogurt Blends)
  • 6 fresh strawberries, diced into small pieces
  • 9 honey flavored Teddy Grahams, crushed
  • 1 tbs white chocolate chips
  • 1/2 tsp water


Position sugar cones in cups so they stay upright. Begin by scooping some yogurt into each cone and pushing it down to the tip (I found it easiest to work with the yogurt blend when it was just slightly softened). Layer strawberry pieces and crushed Teddy Grahams on top of this, with more layers of yogurt over that, until each cone is filled to brimming.

Place cones in freezer in upright position to harden for a few minutes. Meanwhile, make white chocolate sauce by heating an inch of water in a saucepan covered with a bowl. Place white chocolate chips and water in bowl and stir constantly until chocolate has melted and mixed into the water. Remove from heat.

Drizzle chocolate sauce over each cone. Then return cones to freezer. Allow them to freeze for several hours (a day is best) before eating for maximum frozen goodness!

M&M Peanut Butter Cookie Dough Cones with Banana and Chocolate Hazelnut Butter

makes 5 small-medium sundae cones

mnm peanut butter banana cookie dough vanilla ice cream cone


  • 5 sugar cones (I used Let’s Do… brand gluten free sugar cones)
  • 25 semisweet chocolate chips
  • 1 cup vanilla ice cream or frozen yogurt (I used Dreyer’s brand Vanilla Yogurt Blends)
  • 1/4 cup whole wheat pastry flour
  • 2 tbs Truvia baking blend
  • pinch salt
  • 2 tbs creamy peanut butter
  • 1/2 tsp vanilla
  • 1.5 tbs water
  • one small packet milk chocolate m&m’s
  • one small banana
  • 1 tbs chocolate hazelnut butter


First make the cookie dough by mixing together the flour, Truvia, and salt. Then mix in the peanut butter, vanilla and water until thoroughly blended.

Soften the yogurt blends by removing it from freezer for several minutes.

Position sugar cones in cups so they stand upright.

Melt semisweet chocolate chips. Spoon a bit into the inside tip of each cone.

In a medium bowl, combine cookie dough, m&m’s, and softened ice cream. Blend gently with a spoon.

Working quickly so the yogurt blends does not melt, spoon this mixture into each cone, filling up to the top or almost to the top.

Place cones in freezer in upright position. Allow to freeze for several hours or until yogurt/ice cream has hardened.

For topping: Slice banana into thin rounds. Place these rounds on top of hardened yogurt blends on each cone. Then drizzle a bit of chocolate hazelnut butter on each stack of banana slices.

Return cones to freezer for several hours or until banana slices have frozen and chocolate hazelnut butter has hardened.

Bon appetit!

P.S.: like the nails in my strawberry shortcake cone pic? They’re rainbow sherbet nails and a full tutorial can be found on my new nail art blog, Nail Art Lab. As of June 2014 I have stopped posting nail pictures on My Nail Art Gallery on this site, and begun a new blog dedicated to nails, so if that’s your thing, please do stop by and check it out!

rainbow sherbet nails with strawberry shortcake ice cream yogurt blends cone


One response

  1. Thank God for those dairy cows!

What Do You Think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Etrange et Insolite

Ici tout est bizarre !


The Official SMBAS Online Newsletter - - - - - SMBAS, P.O. Box 35, Pacific Palisades, CA 90272


with lesser words

indahs: dive, travel & photography

cities - cultures - ocean - marine life


Art, Poetry, Thoughts, Photos I've taken and Random things that inspire me.

Underwater University

Teaching about fish in the ocean

O at the Edges

Musings on poetry, language, perception, numbers, food, and anything else that slips through the cracks.


poetry by j matthew waters

Fictional Kevin

Cigar Fueled Creative Writing

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!


Because bare nails are boring.


reflections on a passing life


blog of a manicure addict


Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

%d bloggers like this: