ICE CREAM CONE BALLS RECIPES

Steps:

• Preheat oven to 350° and line a half sheet pan with parchment paper. Prepare cake batter according to box instructions. Pour batter into prepared sheet pan and bake until golden and a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let the cake cool to room temperature. Meanwhile, make the frosting. Gradually add sugar to butter, beating until fluffy, then add vanilla and mix until evenly combined. Slowly add cream until frosting is desired consistency. When fully cooled, crumble the cake with your hands into a large bowl to make fine crumbs. Mix in about 3/4 of the frosting with a fork until thoroughly combined. Using an ice cream scoop, scoop about 1/4 cup of cake mixture and roll it in your hands to form a ball. (Add more frosting if it's too dry and crumbles). The mixture should make about 10 balls. Place on baking sheet and freeze until firm, 15 minutes. Meanwhile, create a double boiler by setting a glass bowl over a pot of simmering water. Add white chocolate chips to the bowl and heat until melted, stirring occasionally. Add 3 to 4 drops of food coloring until you get a light pink color, then set aside. Place a clean glass bowl over the same pot of simmering water and add semisweet chocolate. Heat until melted, then set aside. Stand up 10 cake cones (or enough for the number of cake balls you have) on a baking sheet. Place the cooled cake balls on top of the cones. Pour a heaping tablespoon pink white chocolate on top of the "ice cream," then spoon a slightly lesser amount of semisweet chocolate over that. Add sprinkles and top with a red M&M for the cherry. Let sit for 10 minutes before serving.

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.