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Lyle’s Strawberry and Vanilla Ice Cream Cake Cones Recipe

Prep

40 mins

Bake

20 mins

Serves

10+

Difficulty

Medium

About

Introducing a cupcake in an ice-cream cone, a fun, non-melt treat drizzled with strawberry sauce that makes for a perfect addition to any picnic or party! This is a great one to make with the kids and goes beautifully with a side of sunshine!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make strawberry and vanilla ice cream cake cones.

Follow this simple, six-step recipe for the ultimate strawberry and vanilla summertime treat!

Step 1

Adjust the shelves in your oven, as you need plenty of space for the ice cream cones. Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Put 12 paper cake cases into a bun tin.

Step 2

In a large mixing bowl, beat the butter until soft and creamy, then add the caster sugar and beat well with a wooden spoon or hand-held electric mixer until light and fluffy. Add the Lyle's Golden Syrup and beat well. Gradually add the eggs, beating well between each addition. Stir in the vanilla extract.

Step 3

Sift in the flour and salt, then use a large metal spoon to fold it in gently. Do not beat, or you will lose the air. Mix the Lyle's Strawberry Squeezy Syrup with 3-4 drops of red food colouring. Add to the cake mixture and swirl through lightly - you want to create a two-tone mixture.

Step 4

Share the mixture between the cake cases. Position an up-turned ice-cream cone onto each one, lightly pressing it into the cake mixture. (As the cake mixture cooks it will rise up into the cones to fix firmly).

Step 5

Bake for 15-18 minutes. Cool in the tin for 15 minutes, then lift each one out and peel off the paper cake cakes. Cool on a wire rack until completely cold.

Step 6

For the frosting, beat the butter until soft and creamy, then gradually add the icing sugar, beating well with a wooden spoon or hand-held electric mixer. Beat in the Lyle's Golden Syrup and vanilla. Spoon into a piping bag fitted with a star nozzle. Pipe onto the cakes to look like ice cream. Put a strawberry on top of each one, then serve drizzled with Lyle's Strawberry Squeezy Syrup.

Ingredients

Serving

1

Ingredients

Butter

Butter

150 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

120 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Eggs

Egg

3
Vanilla

Vanilla Extract

1 tsp
Flour

Self raising flour

150 g
Salt-table

Salt

1 pinch
Lyles Topping Syrup Strawberry 325g

Lyle’s Strawberry Squeezy Syrup

1 tbsp
Food-colouring-liquid

Red Food Colouring

4 drops

Ice cream cones

12

Frosting and decoration

Butter

Butter

200 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

120 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

1 tbsp
Vanilla

Vanilla Extract

1/4 tsp
Strawberries

Strawberries

12
Lyles Topping Syrup Strawberry 325g

Lyle’s Strawberry Squeezy Syrup

To drizzle

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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