It’s August and I’m fighting triple-digit weather with something sweet, frozen, and slightly boozy. I needed this! These sugar cones are filled with an indulgent combination of cream cheese, strawberries, whipping cream, and rum . . . and sugar, of course. I call them “Cheesecake Cones” even though I know it’s not really cheesecake; this is more like a cream cheese fruit fluff. Whatever it is, it’s good—and though the chocolate shell coating might melt in the heat, the rest of it won’t drip down your arm like ice cream.
See? This cone sat patiently through a photo shoot but never got drippy. I’d also like to go on record here: I am very casual about a lot of things, but I have a problem with food photos where someone has actually taken a bite out of the item. I don’t know why, but that kinda grosses me out. But . . . I tried breaking through the shell with a spoon and it just made a huge mess, so under the circumstances, I made an exception. I bit into this baby, and I’m not one bit sorry. Yum!
Yes, they take a little time to make—but mostly because they go in and out of the freezer a few times, which hopefully won’t be a deal-breaker for you. The only freezer I have with any space in it is out in the back of the garage, so I had to run back and forth (did I mention it’s hot as Hades out there?) but it was totally worth it, because now I have a stash of cones out there just waiting for the next craving to hit. Three, two, one . . .
Oh, and if you’re going to freeze them for very long, I found that small disposable pastry bags were perfect to protect each cone from freezer burn.
This recipe will make twelve smallish sugar cones. If you buy the big hurkin’ ones, it will probably make nine or so. But honestly, even with my raging sweet tooth, the small ones are just right.
I bought a cone stand (I know, I know) but you can easily make one by cutting holes or starbursts into a deep, sturdy box—like this:
Use dark chocolate or white chocolate (both are deeeeelicious). The cone will also be coated inside with whichever flavor you choose, to keep the cone from getting soggy if you don’t eat them straight out of the freezer.
For the picture at the top of the post, I used Green & Black’s white chocolate which has vanilla in it, giving it a more caramel color. For a lighter color, I tried Ghiradelli (using a 4-ounce baking bar and 4 ounces of Ghiradelli melts) which was pretty and very tasty. If you want the coating to be bright white, try Wilton candy melts.
I used white rum. It was pretty subtle (there’s only so much you can add without compromising the texture), so if you want a lot of rum flavor, use dark rum or add a few drops of rum extract. AND, if you’re making these for the kids, just skip the rum entirely, and maybe add a mashed banana. Yum!
|Strawberry Cheesecake Cones|| |
- 1½ cups chopped fresh strawberries (about 12 oz)
- ½ cup sugar
- ½ cup rum
- 1 packet (7g) Knox gelatin
- 12 sugar cones
- 8 ounces chocolate - white or dark
- 2 tablespoons unrefined coconut oil
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy whipping cream
- sprinkles, if desired
- For best results, use a cone stand. You can make one by cutting holes in a deep, sturdy box.
- Place chopped berries, sugar, and rum in a small bowl. Cover and let it sit for 1 hour. Strain, mashing berries gently against the sieve. Save the liquid! Blot the berries thoroughly between paper towels.
- Measure ¼ cup of the berry juice into a small cup. Sprinkle with gelatin and let it sit for 3-4 minutes. Transfer gelatin to a small pot and whisk on low heat until mixture is fairly clear. Slowly whisk in ½ cup of berry juice. Stir until warm and all gelatin is dissolved. (Discard remaining juice or use it in a cocktail!) Add the berries and let the gelatin mixture cool and thicken. To speed this up you can put the pan in cold water bath. If you refrigerate it, watch closely; you want it thick, but not set like Jello.
- In a small pot or microwave-safe bowl, slowly melt chocolate and coconut oil together. Use the lowest heat and stir often if melting on the stove, or at 15-second increments in the microwave. Stir well!
- Drop 1 teaspoon of melted chocolate mixture into each cone. Use a pastry brush or gloved finger to spread evenly inside the cones. Place upright in refrigerator or freezer to harden. Set remaining chocolate mixture aside.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth. Stir in the thickened berry mixture.
- In a small bowl, whip the cream until stiff peaks form. Fold gently but thoroughly into the cream cheese mixture.
- Fill each cone level with the top. Place cones in the freezer. Put the remaining filling in the refrigerator to firm up (at least 1 hour).
- Remove cones from the freezer and put a scoop of berry mixture onto each, using a knife if necessary to smooth it down to touch the top of the cone. Return to freezer for an additional hour. (Longer is fine.)
- Place chocolate mixture in a large mug or small, deep bowl. (If chocolate has hardened, warm gently, stirring often.) Dip each cone, allowing excess to drip back into bowl before turning upright. Quickly add sprinkles if desired.
- Freeze until ready to serve. Each cone may be individually wrapped. Small disposable pastry bags work well for this!
Or go with dark chocolate!
I’ve made five batches of these now. Gave away a bunch, and have some stored in the freezer. I may also have some hidden in a broccoli bag in the freezer for security reasons. Shhhh.