Supplies
- Chocolate sauce
- 4 ice cream cones/cornets
- 4 flakes
- Strawberry sauce
- Sprinkles
- 600 milliliters Double cream
- 100 grams liquid glucose
- 50 grams Icing sugar
- 2 teaspoons vanilla paste
Steps
- In a freestanding whisk, whisk the cream into soft peaks. Add in the icing sugar and liquid glucose and vanilla paste, and continue whisking into stiff peaks. Pour into a freeze proof container. Place in the freezer to set for 2-3 hours.
- After the ice cream has hardened but it shouldn't be completely solid, spoon into a piping bag with a star nozzle attached. Pipe into the cones, decorate with the sauces, sprinkles and a flake.