Strawberry Ice Cream Cone Kisses
So you want something cute, sweet, and borderline too adorable to eat but without spending half your life in the kitchen? Same. Enter Strawberry Ice Cream Cone Kisses: tiny waffle cones filled with creamy strawberry goodness and topped with a chocolate kiss like it’s wearing a tiny hat. They’re pink, they’re fun, and they make people think you tried way harder than you actually did. Win-win, right?
These are the kind of treats that disappear faster than your motivation on leg day. Perfect for parties, kids’ birthdays, Valentine’s Day, or honestly Tuesday.
Why This Recipe Is Awesome
First of all, no baking required. Let’s just pause and appreciate that.
Second, these are ridiculously easy. Like, “I made these while watching Netflix and didn’t miss a single scene” easy.
Third, they’re visually elite. Tiny cones + pink filling + chocolate kiss = instant Pinterest energy.
Also, they’re customizable, freezer-friendly, and basically impossible to mess up. IMO, this is the dessert equivalent of wearing pajamas to a fancy event and still getting compliments.
Ingredients You’ll Need
Nothing wild here no obscure ingredients you’ll use once and forget forever.
Mini waffle ice cream cones – 24 to 30 cones
(The smaller, the cuter. Facts.)
Cream cheese (softened) – 8 oz (225 g)
Full-fat only. This is dessert, not punishment.
Unsalted butter (softened) – 4 tablespoons (57 g)
Because flavor actually matters.
Powdered sugar – 1 to 1¼ cups (120–150 g)
Sweet without the gritty drama.
Strawberry extract – ½ teaspoon
Optional, but highly recommended for real strawberry vibes.
Pink food coloring – 1–2 drops
Totally optional, but pink = joy.
Mini chocolate kisses – 24–30 pieces
The star of the show. Tiny hats for cones.
Sprinkles (optional) – 2–3 tablespoons
Because extra is sometimes necessary.
Step-by-Step Instructions
- Prep your cones
Stand the mini waffle cones upright on a tray or baking sheet. If they keep falling over, a mini muffin tin is your best friend here. Stability is key. - Make the filling
In a bowl, beat the softened cream cheese and butter together until smooth and fluffy. No lumps allowed this isn’t mashed potatoes. - Sweeten it up
Add powdered sugar gradually and beat again until creamy. Taste it. This is non-negotiable. - Add flavor and color
Mix in strawberry extract and a drop or two of pink food coloring. Start small you can always add more, but you can’t undo neon regret. - Fill the cones
Spoon or pipe the strawberry mixture into each cone. Don’t overfill unless you enjoy mess and chaos. - Top with a kiss
Gently press a chocolate kiss into the center of each cone. Yes, this is the most satisfying part. - Chill and set
Refrigerate for at least 30 minutes so they firm up. Cold = better texture, FYI.
Common Mistakes to Avoid
- Using cold cream cheese
You’ll get lumps. Sad, unmixable lumps. Let it soften first patience pays off. - Overfilling the cones
More is not always better. Gravity is real, and it will betray you. - Skipping the chill time
Warm filling = messy cones. Rookie mistake. - Too much food coloring
You’re making dessert, not a highlighter.
Alternatives & Substitutions
- No strawberry extract?
Use finely chopped freeze-dried strawberries. Bonus: real fruit flavor. - Not into pink?
Swap strawberry for vanilla, chocolate, or even lemon. Live your truth. - Dairy-free option
Use vegan cream cheese and butter alternatives. It works surprisingly well. - Want more crunch?
Add crushed graham crackers or cookie crumbs into the filling. Trust me. - Chocolate overload fan?
Drizzle melted chocolate on top. No one will complain.
Final Thoughts
Strawberry Ice Cream Cone Kisses are proof that desserts don’t need to be complicated to be impressive. They’re cute, creamy, sweet, and dangerously easy to eat in bulk. Perfect for sharing or not. I won’t tell.
Now go make a batch, show them off like a dessert genius, and enjoy the compliments. You’ve earned them.
