COOKIES AND CREAM ICE CREAM CONES RECIPE BY TASTY
Here's what you need: chocolate cookies, egg whites, sugar, vanilla extract, butter, salt, flour, milk, ice cream
Provided by Alix Traeger
Categories Desserts
Yield 3 cones
Number Of Ingredients 9
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!
Nutrition Facts : Calories 362 calories, Carbohydrate 49 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 28 grams
BUGLE CONES
Making these treats is a breeze. I simply whip up a sugary filling, roll it into small balls to resemble scoops of ice cream and perch them on top of Bugle corn snacks. Then I roll them in sprinkles or nuts.-Dianne Conway, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat butter and confectioners' sugar until crumbly. Beat in salt and vanilla. Add milk and mix well (mixture will be stiff)., Shape into 1/2-in. balls. Place one ball on top of each Bugle. Dip tops of some or all in melted chocolate if desired. Decorate with sprinkles and/or nuts.
Nutrition Facts : Calories 107 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
TUILE COOKIE ICE CREAM CONES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h13m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a bowl whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and vanilla until well combined. Let the batter sit at room temperature for 45 minutes. If using later, cover the surface with plastic wrap and refrigerate.
- Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds.
- Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes. To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up. Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape. Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies. If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter.
- Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled.
COFFEE COOKIE BUTTER CONES
Steps:
- Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).
- Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
- Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.
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