Cookie Dough Ice Cream Cone with Chocolate Chips
A delicious delicacy served in a crunchy waffle cone, combining edible cookie dough and luscious vanilla ice cream. Ideal for giving in to your sweet tooth!
Components:
For the Cookie Dough that is edible:
- Half a cup (115g) of softened unsalted butter
- 65g, or 1/3 cup, of packed brown sugar
- 50g, or 1/4 cup, of granulated sugar
- One teaspoon of vanilla cream
- One cup (120g) of heat-treated all-purpose flour
- 1/4 teaspoon of salt
- Two to three tablespoons of milk
- 90g, or half a cup, of small chocolate chips
Regarding the Ice Cream Layer:
- Two cups (475ml) of mildly softened vanilla ice cream
- 45g, or 1/4 cup, small chocolate chips
In order to assemble:
- Four to six waffle cones
Melted chocolate (for drizzling, if desired)
Optional: chopped nuts or sprinkles
Directions:
First, get the edible cookie dough ready.
Heat-treat the flour by spreading it out on a baking sheet and baking it for five minutes at 350°F (175°C). Let it cool fully.
Combine the granulated sugar, brown sugar, and softened butter in a bowl and beat until smooth.
Add the vanilla extract and stir.
Add the salt and the cooled, heat-treated flour gradually, stirring until thoroughly blended.
One tablespoon of milk at a time should be added until the dough is soft and scoop able.
Set aside the dough after folding in the small chocolate chips.
2. Get the Ice Cream Layer Ready:
Combine the softened vanilla ice cream and small chocolate chips in a bowl.
To make scooping and layering easier, put the dough back in the freezer to harden up a little.
3. Put the Cones Together:
To create a base layer, roll up tiny balls of the edible cookie dough and carefully press them into the bottom of each waffle cone.
Place a dollop of vanilla ice cream with chocolate chips on top of the cookie dough layer.
For an added twist, place another tiny ball of cookie dough on top!
Include Extra Toppings:
For extra flare and taste, drizzle melted chocolate over the completed cones and top with chopped nuts or sprinkles.
Success Advice:
To make sure the cookie dough is safe to consume without raw eggs, heat-treat the flour.
For easy handling, slightly soften the ice cream before assembling.
Before serving, freeze the cones for ten to fifteen minutes to keep them solid and stop them from melting.
Storage:
For up to a week, keep the edible cookie dough refrigerated in an airtight container.
Cones that have been prepared can be kept in the freezer for up to three days.
This Chocolate Chip Cookie Dough Ice Cream Cone is a tasty and entertaining dessert that’s ideal for any occasion since it mixes the nostalgic taste of cookie dough with creamy ice cream in a crispy cone!