Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Servings: 12

Don’t let the steps break your soul! Just kidding, this recipe is super easy to make. Trust me! All you need to do is to follow these simplified steps and you are in for a treat! This is one of the best desserts that I have ever served. Feel free to tweak it a little. Enjoy!



12 sugar ice-cream cones

Aluminum foil as much needed to cover the cones

2 sheets of frozen Pepperidge Farm® Puff Pastry thawed

¼ tsp cinnamon powder

2 tbsp granulated sugar

2 tbsp milk

Chocolate Cream:

1 and a half cup heavy whipping cream

¼ cup of cocoa powder

½ cup powdered sugar

Chocolate Ganache:

½ cup of chocolate chips

½ cup heavy whipping cream


How to Make the horns/cones:

Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Line a baking tray with parchment paper.

Step 3: In a small mixing bowl, add the cinnamon powder and sugar. Stir until well mixed.

Step 4: Wrap the ice cream with aluminium foil and seal the ends if needed.

Step 5: Sprinkle flour on a flat surface. Unroll the Pepperidge Farm® Puff Pastry. Use a rolling pin to make it into 10×15-inch.


Step 6: Cut it into 1-inch strips.

Step 7: Twist the cones and arrange them overlapping with each other by 1/3.

Step 8: Brush every cone with the egg wash.

Step 9: Sprinkle each cone with the cinnamon-sugar mixture.

Step 10: Place the cones on the lined tray. Arrange them with pointy tips upwards.

Step 11: Bake inside the preheated oven for 20 to 35 minutes or until the colour turns golden brown.

Step 12: Remove from the oven and pull the cones carefully. Let them sit on a wire rack to cool.

How to Make the Chocolate Ganache:

Step 1: In a microwavable bowl, add the heavy whipped cream. Heat inside the microwave for 45 seconds.

Step 2: Add the chocolate chips and let it sit for 5 minutes more.

Step 3: Stir until well mixed.

How to Make the Chocolate Cream:

Step 1: Place a mixing bowl inside the fridge to chill for 15 minutes.

Step 2: Add the powdered sugar, cream, and cocoa powder. Beat for 5 minutes or until well mixed.

Step 3: Transfer the mixture into a piping bag.

How to Assemble The Cream Horns:

Step 1: Drizzle each cone with the chocolate ganache.

Step 2: Place the cones inside the fridge to chill for 30 to 45 minutes until the ganache is set and ready to serve.

Step 3: Fill each cone with the chocolate whipped cream.

Step 4: Serve and enjoy!

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