Mini Salted Caramel Cone Sundae Bites

Serves 4 · 20 min prep

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 12 mini ice cream cones
• 1 pint vanilla ice cream
• 1/2 cup salted caramel sauce
• 1/2 tsp flaky sea salt
• 1 cup whipped cream
• 1/3 cup chopped pecans
• 1/4 cup mini chocolate chips
• 12 maraschino cherries

Instructions

1. 1Set the mini ice cream cones upright in a muffin tin or small glasses so they stay stable while you fill them.
2. 2Soften the vanilla ice cream just until scoopable but still firm enough to hold shape, about 5 minutes on the counter.
3. 3Spoon or pipe a small scoop of ice cream into the bottom of each mini cone, pressing gently so it seats against the crisp walls.
4. 4Drizzle a thin ribbon of salted caramel sauce over the ice cream in each cone, letting a little run down the interior.
5. 5Add a second small scoop of ice cream to fill each cone nearly to the rim, creating a rounded top.
6. 6Pipe or spoon a dollop of whipped cream on top of each filled cone.
7. 7Sprinkle chopped pecans and mini chocolate chips over the whipped cream so they stick.
8. 8Finish each bite with a light pinch of flaky sea salt and crown with a maraschino cherry.
9. 9Place the finished bites on a chilled tray and freeze for 15 minutes so the ice cream firms and the cone stays crisp.
10. 10Serve immediately from the freezer so the cones stay shatter-crisp against the cold caramel sundae filling.