• 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


  1. 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.
  2. 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.