Salted Caramel Cone Sundae Bites

Serves 6 · 20 min prep · 5 min cook

Estimate for one serving

• 280 cal
• 4g protein
• 36g carbs
• 14g fat
• 3g fiber

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Ingredients

• 12 mini ice cream cones
• 1 pint caramel ice cream
• 1/3 cup store-bought caramel sauce
• 1 tsp flaky sea salt
• 1/4 cup chopped roasted peanuts
• 1/2 cup dark chocolate chips
• 1 tsp coconut oil

Instructions

1. 1Arrange the mini ice cream cones upright in a muffin tin or mini cone holder so they stay steady while filling.
2. 2Let the caramel ice cream soften at room temperature for 5 to 7 minutes until scoopable but still firm enough to hold shape.
3. 3Warm the caramel sauce in a small saucepan over low heat or in the microwave for 15 seconds until pourable but not boiling.
4. 4Scoop small rounded portions of caramel ice cream into each mini cone, filling just to the rim without overflowing.
5. 5Drizzle a thin ribbon of warm caramel sauce over each filled cone, then immediately sprinkle flaky sea salt and chopped roasted peanuts on top.
6. 6Melt the dark chocolate chips with the coconut oil in 20-second microwave bursts, stirring until smooth and glossy.
7. 7Using a spoon, drizzle thin strands of melted chocolate over the salted caramel tops so it sets into a crackly lace.
8. 8Freeze the filled mini cones upright for 15 minutes until the ice cream is firm and the chocolate drizzle hardens, then serve as two-bite sundae treats while the cones stay crisp.