Classic Vanilla Sugar Cone Swirl

National Food Day invites a simple celebration of everyday favorites. This vanilla sugar cone swirl fills crisp cones with softened ice cream, then crowns them with vanilla whipped cream, rainbow sprinkles, and mini chocolate chips.

Serves 4 · 15 min prep

Estimate for one serving

• 320 cal
• 4g protein
• 42g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 sugar cones
• 1 pint vanilla ice cream
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup rainbow sprinkles
• 2 tbsp mini chocolate chips

Instructions

1. 1Chill a metal mixing bowl and beaters in the freezer for 10 minutes so the cream whips quickly and holds soft peaks.
2. 2Scoop the vanilla ice cream into a separate bowl and let it soften at room temperature just until it is spreadable but still cold, about 5 to 8 minutes; do not let it melt into liquid.
3. 3Pour the heavy cream into the chilled bowl, add the powdered sugar and vanilla extract, and whip on medium-high speed until soft peaks form and the cream looks glossy, about 2 to 3 minutes.
4. 4Fold half of the whipped cream gently into the softened vanilla ice cream with a spatula until swirled but still streaky for a soft-serve look.
5. 5Stand each sugar cone upright in a tall glass or cone holder so it stays steady while you fill it.
6. 6Spoon or pipe the vanilla swirl mixture into each cone, packing lightly so the crisp cone walls support the ice cream without cracking.
7. 7Top each filled cone with a dollop of the remaining whipped cream, then immediately scatter rainbow sprinkles and mini chocolate chips over the soft peak.
8. 8Serve at once while the sugar cone is still snappy and the swirl is cold; if needed, freeze the filled cones upright for 10 minutes to firm the tops before handing them out.