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Chocolate and peanut butter upside-down cones recipe

Chocolate and peanut butter upside-down cones recipe

1 rating

The classic flavour combo of peanut butter and chocolate gets turned up a notch in this super-simple dessert perfect for those hot summer days. Chuck in some sweet and salty popcorn to add a real pop of flavour and texture. See method

  • Serves 8
  • 15 mins to prepare
  • 413 calories / serving
  • Vegetarian


  • 1½ x 900ml tubs vanilla ice cream
  • 20g sweet and salty popcorn
  • 120g (8 tbsp) smooth peanut butter
  • 8 tbsp chocolate sauce
  • 3 nutty nougat caramel bars, finely sliced
  • 8 waffle cones

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    11g 53%
  • Sugars

    40g 44%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 50.3g Protein 8.9g Fibre 2.6g


  1. Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, then scatter over the popcorn.
  2. Microwave the peanut butter in a small, heatproof bowl for 10-20 secs until runny. Drizzle it over the ice cream along with the chocolate sauce.
  3. Top with the sliced nutty nougat caramel bars and put a waffle cone upside down on each to serve.

See more Ice cream recipes

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