Cone creative

You may need to channel your own inner child for more whacky ways to flavour or decorate your cones — but here’s a selection destined to become new favourites.

Hundreds & thousands

Lightly sprinkle around the edges of the batter rounds with hundreds and thousands or sprinkles before baking.

Coconut cones

Lightly sprinkle around the edges of the batter rounds with desiccated coconut before baking.

Choc-dipped

Dip the open end of the cone into melted good-quality chocolate of your choice; leave to set on a tray lined with baking paper.

Simply nuts!

Lightly sprinkle around the edges of the batter rounds with chopped nuts before baking.

Ginger spice cones

Add 1 teaspoon ground ginger, 1 teaspoon ground cinnamon and an extra 2 teaspoons golden syrup or honey to the batter.

Chocolate cones

Add 1½ tablespoons of quality unsweetened cocoa powder in with the flour, and increase the golden syrup or honey by 1 tablespoon.

Photography © Maree Homer

Two things
come to mind when I’m
reminiscing about ice cream
sundaes and banana splits. Firstly,
‘The Drugstore’, a 1950s-style diner in
Sydney’s Double Bay that we’d frequent
on weekends when I was a kid; as a family
we’d trek across for the best hot fudge
sundaes and banana splits in town,
served by roller-skating waitresses.
Secondly, early-weekend mornings,
when The Banana Splits show
aired on the telly!