Ingredients
Equipment
Method
- Line a baking sheet with parchment paper and place in the freezer for 30 minutes. Chill your ice cream scoops.
- Scoop 4 large, firm balls of vanilla ice cream onto the cold baking sheet. Freeze for 30 minutes until solid.
- Use a small scoop to add a mound of ice cream to the lower half of each large ball to create the snout. Smooth the seams with a chilled offset spatula.
- Return the tray to the freezer and freeze for at least 1 hour until the heads are completely rock solid.
- Press large chocolate candies for the nose, chocolate chips for the eyes, and cookie pieces for the ears into the frozen heads.
- Pipe a thin chocolate smile using melted dark chocolate. Freeze for a final 30 minutes.
- Carefully transfer the decorated ice cream heads onto the waffle cones, insert a chocolate stick, and serve immediately.
Notes
Work very quickly. If the ice cream begins to look shiny or melt at any stage, return it to the freezer immediately before continuing.