I am so excited that it’s almost summer aka ice cream season! If you haven’t had no churn ice cream before, it’s pretty creamy almost like a custard. I flavored this one strawberry and added in mini marshmallows. It’s definitely fun to make with kids, and if you’d rather swap it out for ice cream in the ice cream maker, go for it! I dipped Joy cake cups in pink chocolate, rolled them in sparkly sugar, and then added an edible butterfly. A super fun summer party idea!

Pink Butterfly Cones

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• Author: Taryn Camp

Ingredients

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• 2 cups of heavy whipping cream
• 1 can of sweetened condensed milk
• 1/4 cup evaporated milk
• 1 tsp vanilla extract
• 1 tbsp dried strawberries, ground into fine crumbs (you should be able to find these at the grocery store)
• 1/2 cup mini marshmallow bits
• Pink food coloring, if desired
• Joy Cake Cups
• Pink melting wafers
• Pink glittery sugar or sanding sugar (I used Bakery Bling)
• Edible butterflies

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Instructions

1. In a stand mixer with the whisk attachment, beat 2 cups of heavy whipped cream until stiff peaks form. Alternatively, use a medium bowl and hand mixer.
2. Fold in the sweetened condensed milk and evaporated milk. 
3. Stir in the vanilla extract and dried strawberries. Optional- stir in pink food coloring to give it a brighter pink color. This has a mild fresh strawberry flavor, so if you’d like, feel free to add in strawberry extract. (I just don’t love artificial strawberry flavor, personally)
4. Lastly, fold in the mini marshmallow bits and spread it into a loaf pan. Cover it with plastic wrap and freeze overnight. 
5. Microwave the melts according to the package instructions. Dip each cone into the pink chocolate, covering the rim of the cone. 
6. Sprinkle glittery sugar over the pink border. Be sure to do this over a separate bowl. 
7. Let the cones set completely. They do stand up, or you can use an ice cream cone holder. 
8. Fill each cone with the ice cream and top with an edible butterfly.