Doughnuts and ice cream all in one dessert is like a finger-licking dream come true. You can add chocolate sauce inside the cone, just like the doughnut cones we’ve seen from Prague. I used cotton candy ice cream in this version, and it was scrumptious with the doughnut cone.
To make these doughnut ice cream cones, you’ll need heating cores. They’re typically used inside a pan to make cakes. They come in different sizes, but I used a small size made for use in 12-inch or larger pans.
You can make homemade dough if you want, but I used premade biscuits dough.
Start by heating the oven to 350 degrees F. Then brush canola oil on the outside edges of the heating core, including the top (which will form the bottom of the doughnut cone).
Roll out one of the biscuits into a larger-size circle. No need to use flour when rolling.
Drape the circle of dough over the top of the core.
On a rolling surface, set two biscuits, one on top of the other.
Roll them together.
And form one long roll about 15 inches long.
Starting at the bottom edge of the dough that is draped over the heating core, wrap the rolled dough around the core. If there are any gaps, where the metal core is showing through, pinch the dough together. Work the dough to form an even cone with no gaps.
To a shallow bowl, add the cinnamon and sugar. Mix together. Have a small cookie sheet ready by the stove for a super-quick bake in the oven.
Heat a small skillet on medium heat, and add the canola oil. Let the oil warm up for just a moment. Using tongs, hold onto the bottom of the core, and lay the dough in the pan.
Turn as the sides turn a golden color.
It will brown very quickly.
Keep going for the next steps to doughnut ice cream cones.