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Kawaii Bulbasaur Melon Matcha Ice Cream Cone

An adorable, theme-park inspired melon and matcha ice cream cone shaped perfectly like your favorite grass-type monster.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 cones
Course: Dessert, Snack
Cuisine: Contemporary, Japanese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Melon Ice Cream Base
  • 2 cups heavy whipping cream cold
  • 14 oz sweetened condensed milk 1 can
  • 1 tbsp melon flavor extract
  • 1 tsp vanilla extract
  • 1 dash teal and light green gel food coloring to taste
Matcha Whipped Cream Bulb
  • 1 cup heavy whipping cream very cold
  • 3 tbsp powdered sugar
  • 1 tbsp matcha powder plus extra for dusting
  • 0.5 tsp vanilla extract
Decorations and Assembly
  • 6 flat-bottomed wafer cones
  • 2 oz red rolling fondant
  • 1 oz white rolling fondant
  • 1 oz dark green fondant
  • 6 chocolate Pocky sticks snapped in half

Equipment

  • Hand mixer or stand mixer
  • Mixing bowls
  • Cookie scoop
  • Piping bag with star tip
  • Baking sheet

Method
 

  1. Whip 2 cups of heavy cream until stiff peaks form.
  2. Whisk condensed milk, melon extract, vanilla, and food coloring until vibrant green.
  3. Fold the green milk mixture into the whipped cream. Freeze for 6-8 hours.
  4. Shape red fondant into eyes, white fondant into highlights and claws, and green fondant into leaves.
  5. Scoop frozen melon ice cream onto parchment paper and shape into wide faces. Freeze for 30 mins.
  6. Whip 1 cup heavy cream with powdered sugar, matcha powder, and vanilla for the bulb.
  7. Press fondant eyes and claws into the frozen ice cream faces. Draw mouth with edible marker. Place on cones.
  8. Pipe matcha whipped cream onto the back to form the bulb.
  9. Dust with dry matcha powder, insert green fondant leaf and chocolate stick. Serve immediately.

Notes

Work quickly and return ice cream to the freezer if it begins to melt while sculpting.