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Copycat Dairy Queen Crunch Cone

Welcome to our blog! Today, we’re recreating the classic Dairy Queen Crunch Cone with a homemade twist. This nostalgic treat combines creamy vanilla ice cream, a crunchy peanut-sprinkle coating, and a cake cone for the perfect summer dessert. Let’s dive into how to make it!

Ingredients

  • 2 cups granulated sugar
  • 1 cup water
  • 2 cups unsalted roasted peanuts, crushed
  • 1 1/4 cup Betty Crocker rainbow sprinkles
  • Vanilla ice cream in a cake cone, for serving

Instructions

Making the Crunch Coating:

  1. Prepare a baking sheet: Line a baking sheet with parchment paper or a silicone mat.
  2. Prepare the sugar syrup: In a medium saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring constantly, until the sugar dissolves completely.
  3. Cook the syrup: Bring the sugar syrup to a boil. Continue to cook, without stirring, until the mixture reaches 300°F (hard crack stage) on a candy thermometer. This will take about 10-15 minutes.
  4. Add peanuts and sprinkles: Remove the saucepan from heat. Quickly stir in the crushed peanuts and rainbow sprinkles until evenly coated with the hot sugar syrup.
  5. Spread onto baking sheet: Immediately pour the hot mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it out evenly into a thin layer. Let it cool completely and harden.
  6. Break into pieces: Once cooled and hardened, break the crunchy mixture into small pieces or chunks. You can use a knife or your hands to break it into desired sizes.

Serving:

  1. Assemble the Crunch Cone: Scoop vanilla ice cream into a cake cone. Dip the top of the ice cream into the prepared crunchy peanut-sprinkle mixture, coating it generously.
  2. Serve immediately: Enjoy your homemade Dairy Queen Crunch Cone immediately after assembling, while the crunchy coating is crisp and the ice cream is cold.

Cooking Notes

  • Handling Hot Sugar Syrup: Be cautious when working with hot sugar syrup as it can cause burns. Use a candy thermometer for accuracy and handle with care.
  • Crunch Mixture Storage: Store any leftover crunch mixture in an airtight container at room temperature for up to a week. Use it to top ice cream or other desserts.

Variations

Chocolate Coating:

  • Add 1/2 cup of cocoa powder to the sugar syrup before boiling for a chocolate-flavored crunch coating.

Nut-Free Option:

  • Replace the crushed peanuts with crushed pretzels or cereal for a nut-free alternative.

This Copycat Dairy Queen Crunch Cone recipe brings the nostalgia of a classic summer treat right to your kitchen. With its crunchy peanut-sprinkle coating and creamy vanilla ice cream, it’s sure to delight both kids and adults alike. Enjoy making and savoring this homemade version of a beloved dessert!

Frequently Asked Questions (FAQs)

1. Can I use salted peanuts?

Yes, you can use salted peanuts if you prefer a slightly salty-sweet flavor in the crunch coating.

2. How do I store leftover Crunch Cone pieces?

Store any leftover Crunch Cone pieces in an airtight container at room temperature. They will stay crunchy for several days.

3. Can I use other types of sprinkles?

Yes, you can use any variety of sprinkles or jimmies to customize the appearance of your Crunch Cone coating.

4. Can I make the crunch coating ahead of time?

Yes, you can make the crunch coating ahead of time and store it in an airtight container until ready to use. Re-crisp in the oven if needed before assembling the cones.

5. Can I use this coating for other desserts?

Absolutely! This crunchy peanut-sprinkle mixture is versatile and can be used to top sundaes, milkshakes, or even as a garnish for cakes and cupcakes.

Enjoy creating and indulging in your homemade Dairy Queen Crunch Cones! Happy dessert-making!