For a majority of the year, reindeer roam the world without much ado. Then, when the holidays hit, we enter peak reindeer-mania as families sing holiday jingles about the antlered creatures, and we envision them taking to the night skies to help Santa Claus navigate his trek across the globe.
You could say we caught a bit of that mania too, which is what led us to create a dessert that married some of our favorite things — ice cream cones and Santa’s notable holiday helpers.
We often associate the holidays with winter weather, an assortment of gifts, and plenty of food. This time of year is also well-suited for creating holiday memories with your children. Consider these reindeer ice cream cones a fun way to connect with your children or grandchildren over an adorable, easy-to-assemble snack.
This kid-friendly ice cream cone treat makes for a fun craft while the kids are out of school on holiday. Plus, it’s perfect if you don’t quite know your way around a kitchen, as minimal assembly is required. The most difficult part? You’ll mix four ingredients to create homemade reindeer eyes.The soft, yet crunchy, chocolate wafer sticks make the perfect reindeer antlers. Then, a mini cookie is the landing spot for the reindeer’s red nose, while a sugary paste joins mini chocolate chips to make up the eyes. All in all, it’s as fun to assemble as it is to eat!
Prep time: 75 minutes
What You’ll Need:
- 1 cup powdered sugar
- 1 teaspoon cornstarch
- 2 teaspoons milk
- 1 tablespoon corn syrup
- Handful of mini chocolate chips
- 8 chocolate wafer sticks
- ½ cup chocolate chips
- 4 mini cookies
- 4 red candies
- 8 scoops chocolate ice cream
- 4 JOY Sugar Cones
- Piping bag (a zip-top bag works great too)
- Piping tip
What To Do:
- In a mixing bowl, whisk the powdered sugar and cornstarch until combined. Stir in the milk and corn syrup until you form a thick paste.
- Place the mixture in a piping bag or gallon-sized, zip-top bag. If you’re using a zip-top bag, snip off a small corner of the bag with scissors and insert a piping tip into the inside of the bag, securing it just inside the area in which you cut. Ensure the end of the piping tip is outside of the bag. Line a baking sheet with wax paper or parchment paper and carefully pipe eight dots into a row.
- Immediately top each dot with a mini chocolate chip. The mixture will set and harden if you don’t move fast enough. Allow the reindeer eyes to harden on your counter for at least an hour.
- Find your sharp knife to cut the wafer sticks (reserve this part for adults only). Cut four of the wafer sticks in half at an angle. Quarter the remaining four wafer sticks at an angle.
- Melt the chocolate chips in a microwave-safe bowl in 10-second increments until you have a smooth consistency. (The chocolate and bowl could get hot, so be careful, especially if your little ones are helping with this part.) Place the chocolate in a piping bag or your previously assembled gallon-sized, zip-top piping bag.
- Using the melted chocolate as an adhesive, secure a piece of the quartered wafer stick to the halved wafer stick to make an antler. Repeat this process until eight antlers are formed. Place the antlers on a lined baking sheet and freeze for an hour to allow to dry.
- Fasten each red candy to a mini cookie using a dot of melted chocolate. Set aside to harden, at least 10-15 minutes.
- When you’re ready to serve, place 2 scoops of chocolate ice cream into each JOY Sugar Cone. To form the nose, place the cookie onto the ice cream where it meets the lip of the cone.
- Place the reindeer eyes above the nose to complete the face. Press the wafers at a 45-degree angle on top of the ice cream to form the antlers. Serve immediately to prevent the ice cream from melting. Alternatively, you can place the cones in the freezer using a cone rack or stand until they are ready to be served.
Whether you’re in the holiday spirit or need to whip up a dessert for a party, we’ve got you covered. Here are some of our favorite holiday recipes:
- Peppermint Trifle with Crushed JOY Cone Layers
- White Chocolate Praline Bread Pudding
- Caramel Apple Bars with Sugar Cone Crust