A crispy wafer cone filled with fluffy marshmallow and a burst of sherbet at the bottom of the cone. If you enjoyed Marshmallow Cones as a kid, I really don't need to keep going with the description – you won't have forgotten these sweet treats!
These sweets often popped up at kids parties, fetes and fairs. Or perhaps you remember lazy weekends, riding your pushbike to the corner store and buying them from the lolly cabinet?
Whether you have fond memories of these marshmallow treats or are discovering them now, you'll find one huge advantage with filling a wafer cone with marshmallow rather than traditional ice cream. There's no worrying about the filling melting! Marshmallow Cones offer a long-lasting treat that’s perfect for road trips, movie nights, or casual snacking.
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Ingredient notes
You can use any type of ice cream cone, though the wafer cones are the traditional pick. Here, I've bought small cup wafer ice cream cones. These are available at supermarkets.
For the sherbet, I've used my easy sherbet recipe – though you could buy the sherbet instead.
To make the marshmallow, you'll need sugar, water, gelatine, glucose and vanilla extract.
See the recipe card at the end of the post for ingredient quantities.
How to make Marshmallow Cones
Start by making up the sherbet. Just mix all the sherbet ingredients together.
Add a teaspoon of sherbet to each of the ice cream cones (see image 1).
To make the marshmallow, place the gelatine and the water in a saucepan and let stand for 5 minutes.
Next, add the sugar and the gelatine to the saucepan and heat over low-medium heat, stirring, until the sugar dissolves.
Bring the mixture to the boil and then allow to simmer gently for 5 minutes.
Allow the mixture to cool for 30 minutes before pouring the mixture into the bowl of a stand mixer. Mix on low speed and gradually increase speed to high. Beat for 5 minutes or until the mixture becomes thick and white in colour. Stir through the vanilla extract.
Pour the marshmallow mixture immediately into the ice cream cones. Fill the cones until they are just full to the top (see image 2). Smooth the mixture so it is flat across the top (see image 3).
Sprinkle 100s and 100s on each cone (see image 4).
Allow to set for at least an hour.
Storing and enjoying
These are best eaten within hours of making, though you can store them in an airtight container for a day or two. The cones may be a little softer if stored.
Top Tip
Get that marshmallow mixture into the cones as fast as possible as the marshmallow will quickly set.
More nostalgic treats
Continue your sweet stroll down memory lane with these recipes:
Marshmallow Cones
Equipment
- stand mixer
Ingredients
- 12 ice cream "cup cones"
- 1 tablespoon 100s and 1000s
Marshmallow
- 1 cup caster sugar
- 1 cup water
- 1 tablespoon gelatine
- 1 teaspoon glucose
- 1 teaspoon vanilla extract
Sherbet
- 5 teaspoons icing sugar (soft icing mixture), sifted
- 1 teaspoon citric acid
- 2 teaspoons bicarb soda
- 6 teaspoons jelly crystals (any flavour, though traditionally lemon or orange is used)
Instructions
- Make up sherbet by combining all of the sherbet ingredients.
- Add a teaspoon of sherbet in each of the ice cream cones.
- To make the marshmallow, place the gelatine and water in a saucepan and let stand for 5 minutes.
- Add the sugar and the gelatine to the saucepan and heat over low-medium heat, stirring, until the sugar is dissolved.
- Bring the mixture to the boil and then allow to simmer gently for 5 minutes.
- Allow the mixture to cool for 30 minutes.
- Pour the mixture into the bowl of a stand mixer. Mix on low speed and gradually increase speed to high. Beat for 5 minutes or until the mixture becomes thick and white in colour. Stir through the vanilla extract.
- Pour the marshmallow mixture immediately into the ice cream cones, filling them until they are just full to the top. Smooth the mixture so it is flat across the top.
- Sprinkle 100s and 100s on each cone and allow to set.
Libby Hakim
Nostalgia overload!