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READY IN:
30mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Firstly, heat the red candy melts in the microwave until smooth and melted. Brush all over the cone with a pastry brush and then sprinkle over the sanding sugar to cover completely. Place onto a chopstick in a tall glass to dry.
  2. Roll the marshmallow in your hands till round and slightly sticky and then coat in the green sanding sugar.
  3. Stick onto the top of the cone with a little candy melt and put aside to dry.
  4. Flatten out the green taffy using a rolling pin and cut into a zig zag using a pair of kitchen scissors. Stick around the base of the cone using a little candy melt and mold into shape.
  5. Cut the biscuit in half for the ears.
  6. Whip the cream to soft peaks and put into the piping bag fitted with a star nozzle. Put the cupcake, ice-cream, milk, cocoa powder and red food dye into the blender and blitz for 1 minute until smooth.
  7. Pour into the shake glass.
  8. Pipe the cream on top in a large swirl.
  9. Place the cone hat on top and finally stick the ears onto the side.

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