Rice Cream Cones
Rice Cream Cones
Creamy and a little cheeky — these frozen Rice Cream scoops on cones are fun to make and even more fun to eat. Perfect for little foodies who love sprinkles!
Makes 4 cones Prep 10 min Freeze 40 min No-bake
What you need
- Mixing bowl
- Spoon
- Ice cream scoop
- Lined tray
Ingredients
- 2 cups rice bubbles
- 5 heaped tbsp coconut yoghurt
- 1 big scoop Nutella (or hazelnut spread)
- 4 ice cream cones
- Sprinkles + optional chocolate sauce
Directions
Mix
Combine rice bubbles, coconut yoghurt and Nutella in a mixing bowl until well coated.
Scoop & freeze
Use an ice cream scoop to portion onto a lined tray. Freeze for 40 minutes, or until firm.
Assemble
Place each frozen scoop onto an ice cream cone. Decorate with sprinkles and drizzle with chocolate sauce if you like.
Enjoy
Eat straight away while it’s firm and chilled.
Storage
- Keep scoops in an airtight container in the freezer for up to 1 week.
- Best to assemble cones just before serving so they stay crisp.
Extras
Try swapping Nutella for peanut butter (if safe) or adding mashed banana for extra flavour. Toddlers will love decorating with sprinkles!
Allergy swaps
- Gluten-free: use certified GF rice bubbles and GF cones. If you can’t find GF cones, serve scoops in a bowl instead.
- Dairy-free: keep the coconut yoghurt, swap Nutella for a dairy-free chocolate spread.
- Nut-free: swap Nutella for Biscoff spread, sunflower seed butter, or a nut-free chocolate spread.
- No added sugar: replace Nutella with mashed banana or date paste for sweetness.