Description
A delightful treat combining cookie dough and ice cream, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/3 cup (65g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour, heat-treated
- 1/4 tsp salt
- 2–3 tbsp milk
- 1/2 cup (90g) mini chocolate chips
- 2 cups (475ml) vanilla ice cream, softened slightly
- 1/4 cup (45g) mini chocolate chips
- 4–6 waffle cones
- Melted chocolate (for drizzling, optional)
- Sprinkles or nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and heat-treat the flour by spreading it on a baking sheet and baking for 5 minutes. Let it cool.
- In a bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. Add vanilla extract and mix well.
- Gradually mix in the heat-treated flour and salt. Add milk one tablespoon at a time until the dough is soft and scoopable. Fold in mini chocolate chips and set aside.
- In another bowl, mix the softened vanilla ice cream with remaining mini chocolate chips and return it to the freezer to firm up slightly.
- To assemble, roll small balls of cookie dough and press them into the bottom of each waffle cone. Add a scoop of the chocolate chip-studded vanilla ice cream on top of the cookie dough, and place another ball of cookie dough on top if desired.
- Drizzle melted chocolate over the cones and sprinkle with sprinkles or nuts if using.
Notes
Freeze assembled cones for 10-15 minutes before serving to keep them firm. You can store the edible cookie dough in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cone
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: dessert, ice cream, cookie dough, summer treat, sweet treat