COOKIE ICE CREAM CONE RECIPES

Steps:

• Preheat oven to 350º and line three large baking sheets with two sheets of parchment. In a large bowl, whisk together flour, baking soda and salt and set aside. In a medium bowl using a hand mixer, beat together butter and sugars until fluffy. Add eggs and vanilla and beat until combined. Add flour mixture and chocolate chips and stir until combined. Using a 1/3 cup measure, scoop out six balls of dough and transfer to prepared baking sheets. Flatten into six circles. Bake until slightly golden, 10 minutes. Let cool 1 minute, then cut the parchment in half, slide out the bottom piece and place it on top of the cookie. Use a spatula to flip the cookie. Place a piece of Saran Wrap on top of flipped cookie and use a waffle cone to roll the cookie around the cone. Transfer to a platter seam-side down and freeze until firm, 1 hour and up to 3 days. Remove waffle cones from cookie cones, then scoop ice cream into cones and serve immediately.

Steps:

• Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth.
• Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes.
• Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.