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Classic sprinkles — cakes, donuts, cookies, ice cream
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Classic sprinkles — cakes, donuts, cookies, ice cream
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Using food processor, grind ice cream cones into fine crumbs. Transfer to a med bowl and stir in butter. Divide between cups of a 6 cup jumbo muffin pan and press about 3/4 of the way up each cup. Spoon 1 T almonds into each cup. In a small microwavable bowl, melt 3 oz chocolate at med power in intervals, stirring occasionally. Top almonds with melted chocolate to cover. Freeze 10 minute. Spoon 2 T ice cream into each muffin cup. Sprinkle 1 T espresso beans onto ice cream and flatten with back of spoon. Add another 2 T ice cream and remaining almonds and flatten again. Add remaining ice cream and espresso beans and flatten. Freeze at least 1 hour. Whip cream and sugar UNtil soft peaks form. Run knife around edges of muffin cups to remove from pan. Top with cream and chocolate shavings.