Cornets for glacé Small 15 pieces

Glacé Cornets

Did you know that the average person eats almost 8 liters of ice cream per year? The most popular ice cream flavor? That's right: chocolate ice cream! We're particularly pleased about this, of course, because we also love cold chocolate ice cream in summer. You've probably already made a delicious ice cream with your ice cream maker and put it in the freezer. Now all you need to do is enjoy it with the whole family! Delicious homemade ice cream tastes best from the cone and produces no waste. The most sustainable way to eat ice cream. This crispy, sweet ice cream cone is ideal for up to two scoops of ice cream - also available with cream & sauce - complement your creamy, melting milk ice cream or your refreshing fruit ice cream with this crispy, crunchy ice cream cone - Our cones are baked using traditional confectionery methods according to a traditional recipe using only selected natural ingredients - quality that you can taste and hear with every bite.

Easy to use with an ice cream scoop

With ice cream scoop portioners, a distinction is made between the tong portioner, the lever portioner and the ice cream dipper, also known classically as the ice cream spoon. Italian gelato is traditionally scooped onto the cone with a scraper. Some Italians say: Don't trust an Italian ice cream parlor with an ice cream scoop. Nevertheless, the ice cream scoop is also popular in ice cream parlors, as it produces even, beautiful scoops. You eat with your eyes!  

How to make perfectly portioned scoops of ice cream

Once ready, your homemade ice cream should be placed in the freezer for about 2 hours. This makes the ice cream nice and firm. The ice cream can become really hard. We therefore recommend that you leave the ice cream mixture to stand at room temperature for 1 minute before portioning it. Take a medium bowl and fill it with warm water. Before using the stainless steel ice cream scoop, you should briefly rinse the tongs scoop. Dip the ice cream scoop into the warm water next to the ice cream. The warm water ensures that the scoop is easier to release from the spoon. To portion really nice scoops, place the spoon on the edge of the ice cream container. Then dig a little into the ice cream mixture and pull the ice cream scoop towards you. The curvature of the spoon causes the ice cream to curl inside the scoop and form a nice spherical shape. Lift the ice cream over to the cone and turn the spoon over. If the scoop has not already fallen out, squeeze the handle. By now at the latest, the scoop should be perfectly placed in your cone. Do not lift the scoop straight away. Instead, press the scoop with the ice cream slightly into the cone so that the scoop doesn't fall off. Before you start the second scoop, you should dip the ice cream scoop into the warm water again. This cone is particularly suitable for 2 scoops, as the cone is larger. 

Glacé courses at miniSchoggi

In the hot summer months, we need a tasty alternative to chocolate. However, we want to remain true to ourselves and create, among other things, in our Ice cream course a chocolate ice cream. To be more precise, a mini chocolate ice cream. Would you like to learn how to make a delicious ice cream or sorbet? Then you are very welcome to join our ice cream course!