Go Back
–+ servings
ice cream cone teacups
Print
5 from 1 vote

Ice Cream Cone Teacups

Easy to make edible teacups filled with fruit
Prep Time10 minutes
Active Time1 minute
drying and decorating10 minutes
Total Time21 minutes
Course: Snack
Cuisine: American
Yield: 12 servings
Calories: 180cal
Author: Melissa Haines
Cost: $10

Materials

  • 2 oz. Cake like Ice Cream Cups 1 (12) pack
  • 12 Chocolate Chip Cookies or other large flat cookies (about 3 inches wide)
  • 6 Yogurt Pretzel Twists
  • 3 oz. Chocolate Melts brown, or white

Fresh Fruit

  • 11 oz. Blueberries
  • 1 lb. Seedless Grapes
  • 12 oz. Raspberries

Instructions

  • Using a serrated knife saw off the bottom of the ice cream cones
  • Break of curved sections of the yogurt pretzels
  • Pour your chocolate melts into a glass microwave proof bowl, and microwave for one minute
  • Stir until smooth. If needed: Place back in the microwave for 30 more seconds and stir until smooth
  • Set out wax paper on your work surface - wax paper makes cleaning up easy
  • Dip the ice cream cones into the melted chocolate and place them onto the center of each cookie
  • Dip the ends of the curved yogurt into the melted chocolate and hold up to the ice cream cone cups
  • Positions them so they can stand on their own and let those dry
  • Fill cups with fruit

Notes

Nutrition facts are only an estimate 

Nutrition

Calories: 180cal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 96mg | Potassium: 187mg | Fiber: 3g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg