Chill out with some polar bears this summer. These Toasted Coconut Cheesecake Ice Cream Cone Polar Bears are so cool yet they’ll surely warm your heart. This post brought to you by Wilton.
My freezer is packed full of homemade ice cream and adorably decorated ice cream cones. I am having so much fun making different flavors of the no churn ice cream and transforming scoop topped cones into animals that you’ll be seeing a lot more of them to come in the next few weeks.
When I first set out to make these polar bear ice cream cones, I planned to use store bought vanilla ice cream, but have found that making my own homemade ice cream has been so easy that I decided to try a new more exotic flavor instead.
To make this decadent ice cream, I chose to use Wilton’s new Treatology Flavor System. If you’ve not yet heard about this, Wilton has developed super concentrated flavorings that can be used in frosting, cookie dough, cake batter, drinks, and even ice cream.
You can choose from Salted Caramel. Toasted Coconut, Sweet Meyer Lemon, Juicy Peach, Champagne, Creamy Vanilla Custard, and Warm Cinnamon Graham and Fresh Basil. When you blend drops of the flavoring, you can transform a simple ice cream base into amazing combos like Peach Cobbler, Lemon Meringue Pie, Caramel Macaroon, and Cinnamon Roll.
Being I wanted a white ice cream for my polar bears, I chose to make Toasted Coconut Cheesecake. A few drops of Toasted Coconut flavoring is mixed with Vanilla Custard and Cinnamon Graham. The Toasted Coconut is one of my favorite Treatology flavors. The nuttiness of the toasted coconut really shines through to make this treat taste like no other coconut ice cream I’ve ever had.
These polar bears can be made with plain vanilla ice cream, but if you want a really wonderful treat, give the Toasted Coconut Cheesecake Ice Cream recipe a try!
Toasted Coconut Cheesecake Ice Cream Cone Polar Bears
Ingredients: (makes 6 polar bears)
Toasted Coconut Cheesecake Ice Cream –
2 cups heavy whipping cream
1 can (14 ounces) sweetened condensed milk
Wilton’s Treatology Flavorings
(Toasted Coconut, Creamy Vanilla Custard, and Warm Cinnamon Graham)
6 ice cream cones
6 large candy eyes (1/2 inch)
6 chocolate chips
12 Wilton White Candy Melts
6 chocolate sprinkles (pick out 6 curved ones)
Combine heavy whipping cream with 11 drops Toasted Coconut, 8 drops Creamy Vanilla Custard, and 2 drops Warm Cinnamon Graham in the bowl of a stand mixer. Beat on low speed to combine then beat on high speed until the cream is whipped to stiff peaks (when you lift the beater, the peak of whipped cream should hold it’s shape.)
Add the sweetened condensed milk and beat just to combine.
Pour into a freezer container and freeze for at least 3 hours until firm.
Pop the cone in the freezer for 10 minutes. Remove and add a small scoop (#70 ice cream scoop) to the lower front side of the larger scoop. This will create the bears snout.
Pop back in the freezer for another 10 minutes then you can remove and decorate.
Add two candy eyes, one chocolate chip nose, two white candy melt ears, and one sprinkle smile.
Freeze until you are ready to serve.
You can keep these in the freezer for up to 8 hours. If they sit too long the ice cream cones can become chewy.
As a member of Wilton’s Sweet Treat Ambassador Team, I am compensated and given free products in exchange for sharing posts like these with you. I created this ice cream recipe using the new Treatology flavor system and hope you give it a try.
Items needed to make this project are available on Amazon.com (commission earned for sales)
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