Ingredients
- ⅓ cup freshly squeeze mandarin or orange juice
- 2 eggs
- 125 g 4.5oz unsalted butter, chopped
- ¾ cup caster superfine sugar
- 225 g 8oz self-raising flour
- ½ teaspoon vanilla extract
- 300 g 11oz strawberries
- 20 ice-cream cones
ICING
- 2 tablespoon butter
- 2 cups icing sugar
- 2 large strawberries
- whipped cream
- 20 strawberries for topping
Instructions
- Pre-heat the oven to 180C(356F) fan-forced and line a mini muffin tin with ice-cream cones.
- Throw the juice, eggs, butter, caster sugar, flour, vanilla and strawberries in a food processor and process until smooth.
- Divide the batter between the cones so that they are ¾ full.
- Bake the ice-cream cakes for 15-20 minutes or until a cake tester comes out clean.
- Transfer the ice-cream cakes to cool on a wire rack.
- Make the icing by beating the butter with an electric mixer then adding the icing sugar. Add the strawberries and beat until smooth and fluffy.
- Add milk if the icing is too thick.
- Pipe the icing on top of the cones nice and high to look like ice-cream.
- Top with a blob of whipped cream and a strawberry.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
