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Never Melt Ice Cream

© Rachel Armstrong


20 small flat-based ice-cream cones (cupcakes)
1 1/2 tbsp (20g) margarine/butter
1/2 cup caster (superfine) sugar
1 tsp vanilla flavour
2 eggs
2 cup self-raising flour
1/2 cup milk
1 cup chocolate chips


Beat margarine or butter, sugar and vanilla until combined.

Add eggs and beat until fluffy.

Fold in flour and milk alternately.

Stir in chocolate chips.

Stand cones on a baking try, distribute mix evenly (around 2 tbs. each).

Bake in a moderate oven – 350°F to 400°F or 175° to 200°) for about 20-25 minutes.

Author’s Note: The cones will not burn in the oven. Icing is optional.


Rachel Armstrong’s tutorial was taken with permission.