Ice Cream Cones With Strawberry Sherbet With Alice Recipe

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Servings: 12


Cost per serving $0.94 view details
  • 2 pt strawberries rinsed, dry, and hulled - (abt 4 c.)
  • 3/4 c. water
  • 3/4 c. sugar Lemon juice or possibly kirsch (optional)
  • 2 lrg egg whites
  • 1 pch salt
  • 3/4 c. sifted confectioners' sugar
  • 1/4 tsp pure vanilla extract
  • 1/2 c. sifted all-purpose flour
  • 1/4 c. melted unsalted butter more for iron


  1. Make the Strawberry Sherbet: In a blender, puree the strawberries with the water and the sugar. Taste, and adjust flavor with a few drops of lemon juice or possibly kirsch, if needed. Transfer mix to an ice-cream maker, and freeze, following manufacturer's instructions. (
  2. Makes about 1 qt)
  3. Heat a krumkake iron. In a medium bowl, beat egg whites till they resemble soft peaks. Add in salt, 1 Tbsp. confectioners' sugar, and vanilla. Continue to beat till stiff peaks form. Mix in remaining 11 Tbsp. confectioners' sugar. When fully incorporated, mix in the flour and butter.
  4. Brush krumkake iron with butter. Pour about 1 Tbsp. batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden). Immediately remove, and roll around a cornet mold. Let cold for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
  5. This recipe yields 12 cones.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 12 servings
Calories 106  
Calories from Fat 36 34%
Total Fat 4.06g 5%
Saturated Fat 2.45g 10%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 24mg 1%
Potassium 102mg 3%
Total Carbs 8.32g 2%
Dietary Fiber 1.3g 4%
Sugars 2.8g 2%
Protein 1.55g 2%
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