I have to have icecream at least once a day. I love cookie dough icecream but they never seem to add enough cookie dough! Therefore I decided to create a summer treat where I could control the amount of cookie dough. The more the merrier!
INGREDIENTS for Icecream Cones:
Vanilla Bean Icecream
Edible Cookie Dough (See Recipe Below)
First, I made eggless cookie dough. I got the recipe online:
INGREDIENTS for Edible Cookie Dough
1 stick unsalted butter,
softened 3/4 cups packed brown sugar
2 teaspoons vanilla (based upon feedback
1/2 teaspoon salt 1 cup all-purpose flour
2 tablespoons milk
1/2 cup mini chocolate chips
After creating the cookie dough, poured a layer of melted vanilla icecream into dixie cups. Let the layer set in the freezer for 20 minutes. I then added layer of hot fudge. Set them in the freezer again for 20 minutes. Next, added a plentiful layer of cookie dough ( since everyone knows the cookie dough is the best part).
Crush up waffle cones and sprinkle on top. When ready to serve, peel off the dixie cup and enjoy! The dixie cup size makes these treats the perfect summer snack size.