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Boozy Espresso in a Cone

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Updated May 16, 2022
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Colorful chocolate-dipped ice cream cones are turned into shot glasses for boozy, creamy espresso in this clever recipe.

More About This Recipe

  • A unique and smooth fall drink made with coffee-flavored ice cream and liqueur. End Thanksgiving dinner with a fun and delicious shot served in an ice cream cone! A little bit of coffee-flavored iced cream. A little bit of booze. And no, we’re not talking Vodka Red Bull. We’re celebrating our latest creation – a boozy expresso shot served in a waffle ice cream cone. Hello. This may be the cutest way ever to get a little bit buzzed!

Boozy Espresso in a Cone

  • Prep Time 30 min
  • Total 50 min
  • Servings 16
  • Ingredients 7
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Ingredients

  • 16 ice cream cones
  • 2 cups colored candy melts (or chocolate chips)
  • 1/4 cup sprinkles
  • 1/4 cup espresso
  • 1/3 cup vanilla or coffee ice cream, melted
  • 1/3 cup Bailey's™ Irish Cream or Kahlúa™ liqueur
  • 2 tablespoons from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Instructions

  • Step 
    1
    Begin by gathering your ingredients.
  • Step 
    2
    With a very sharp, non-serrated knife, slice the top off of each ice cream cone. Discard the tops, set the bottom cup portions aside.
  • Step 
    3
    In a medium glass bowl, melt candy melts in the microwave in 20-30 second bursts and stir until smooth.
  • Step 
    4
    Drizzle a spoonful of candy melt into the center of the cone. Swirl it around, ensuring the inside of the entire cone is fully coated with candy melt. Tip cone upside-down to allow excess candy melt to drizzle out.
  • Step 
    5
    Dip the rim of the cone into the candy melt.
  • Step 
    6
    Just before serving, whisk together espresso, melted ice cream, and liqueur. Pour into waffle cups. Drizzle with melted chocolate frosting, if desired.

Nutrition

No nutrition information available for this recipe
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