Ice cream cornets

Total time: 1hr 30m
Preparation Time: 90m

For 14 piece

Nutritional Information

Contains 188 Kcal, 2g Protein, 18g Carbohydrates, 11g Fat


  • Tuile paste
  • 2 egg white
  • 100 g icing sugar
  • 100 g butter
  • 60 g white flour
  • 0.25 tsp salt
  • Chocolate
  • 1 bag dark cake icing (approx. 125 g)
  • To decorate
  • 20 g freeze-dried fruit mix
  • 20 g almond slivers
  • 20 g coconut flakes
  • 20 g hundreds & thousands
  • Utensils
  • Cornet moulds

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  • Tuile paste

    Melt the butter, allow to cool. Beat the egg whites. Whisk the butter, sugar and egg whites until smooth. Combine the flour and salt, stir in, cover and refrigerate for approx. 30 mins.
  • To shape

    For each cornet take approx. 1 tbsp of the tuile paste and spread in a thin circle (approx. 12 cm in diameter) on a baking tray lined with baking paper.
  • To bake

    Bake for approx. 5 mins. in the centre of an oven preheated to 200°C. Carefully wrap the hot tuiles around the cornet moulds, press together the tip, leave to cool on a rack. Continue until all the paste has been used up.
  • Chocolate

    Place the bag into hot (not boiling) water for approx. 10 mins. Remove, knead thoroughly, pour into a bowl. Suspend the bowl over a hot bain-marie so that the chocolate remains runny. Dip the edges of the cornet in the glaze, drain well.
  • To decorate

    Roughly chop the Karma Crispy Berries & Apple. Gently roll the edges of the cornet in your chosen coating. Leave to dry in a glass for approx. 20 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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