Ice Cream Cone Recipe

Custard base (recommended for creamier texture)

In a medium saucepan, combine 2 cups coconut milk and 1 cup heavy cream. Heat over medium until warm but not boiling. Meanwhile, whisk 3 egg yolks with 1 cup sugar until pale. Temper the yolks by slowly whisking 1/3 of the hot milk into the yolks, then return yolk mixture to the saucepan. Cook over medium-low, stirring constantly with a wooden spoon or spatula, until mixture coats the back of the spoon (about 175°F/80°C). Do not boil. Remove from heat and stir in 1 tablespoon vanilla and 1 teaspoon salt. Chill completely (cool to room temperature then refrigerate at least 4 hours or overnight). Once chilled, churn in an ice cream maker according to manufacturer's instructions until soft-serve consistency (about 20–25 minutes). Transfer to a container and freeze until firm, about 2–4 hours.

No-churn alternative

For a quicker version, whisk 2 cups full-fat coconut milk, 1 cup heavy cream, 1 cup sugar, 1 tablespoon vanilla and 1 teaspoon salt until sugar dissolves. Pour into a shallow metal pan and freeze, stirring vigorously every 30–45 minutes until evenly frozen and creamy (about 3–5 cycles over 3–4 hours), or use a stand mixer to whip partially frozen mixture to lighten before final freeze.

Before assembly, remove ice cream from freezer and let sit 5–10 minutes to soften for scooping.

Make a simple syrup: in a small saucepan, combine 1 cup water and 1 cup sugar. Heat over medium, stirring until sugar dissolves. Cool to room temperature.

In a blender or food processor, combine 3 cups mango puree, cooled simple syrup, 2 tablespoons lime juice and a pinch of salt. Blend until very smooth. Taste and adjust acidity or sweetness as needed (add a little more lime or sugar). Chill mixture thoroughly in the refrigerator (at least 1 hour).

Churn chilled mango mixture in an ice cream maker according to manufacturer's instructions until sorbet is set (about 20–30 minutes). Transfer to a container and freeze until firm, about 1–2 hours. If you don't have an ice cream maker, freeze in a shallow pan, stirring vigorously every 30 minutes until smooth and scoopable.

Use a heavy-bottomed saucepan and heat 1 cup sugar over medium heat, stirring or gently swirling occasionally. The sugar will clump then melt and turn amber—watch carefully to avoid burning.

When the sugar reaches a deep amber color, remove from heat and carefully add 6 tablespoons butter (mixture will bubble vigorously). Stir until butter melts and combines.

Slowly pour in 1 cup heavy cream while stirring (mixture will bubble). Return to low heat briefly to combine. Stir in 1 teaspoon fine sea salt. Let cool to warm or room temperature. Caramel will thicken as it cools. Store in fridge up to 2 weeks; warm slightly before drizzling if too firm.

Warm waffle cones briefly over an oven or under a broiler for 20–30 seconds if desired to enhance aroma (watch carefully to avoid burning).

Scoop: for each cone, place 1 large scoop (about 1/3 cup) of Mango Sorbet as the first scoop, then top with 1 large scoop (about 1/3 cup) of Coconut Vanilla Ice Cream. For a layered cone, start with coconut and finish with sorbet — either presentation works.

Drizzle 1–2 tablespoons salted caramel over the top scoop of each cone. Sprinkle toasted shredded coconut and a few chopped nuts on top for texture and garnish.

Serve cones immediately on a platter. For a feasting menu, arrange cones in a stand or cone holder, with a small bowl of extra salted caramel and a bowl of toasted coconut for guests to add more if desired.