COOKIES AND CREAM ICE CREAM CONE RECIPES

Steps:

• Place cookies in a resealable bag and crush with a wooden spoon until crumbs. Set aside
• Separate the egg whites into a bowl.
• Add in sugar, vanilla, melted butter, and salt. Mix until combined.
• Sift the flour and add it to the bowl along with the cookie crumbs and milk. Mix until combined. NOTE: Add more milk if too thick.
• Heat a nonstick skillet over a medium heat and pour in a ¼ cup (60 ml) of batter. Swirl around the pan until coated.
• Cook until the surface begins to bubble and flip.
• Cook for another couple of minutes and then transfer to a baking tray.
• Quickly roll into a cone shape and hold until set (about a minute).
• Cool and top with your favorite ice cream and additional cookie crumbs.
• Enjoy!

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.