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.
