We All Scream for Ice Cream Cones Recipe
Photo: Christi Farr Johnstone
I love ice cream cones. They're obviously great for ice cream, but I also like to bake cake in them—a trick I learned from my friend Risa—and I even stack cookies on them. These ice-cream-cookie cones look just like soft-serve ice cream cones. People are always amazed and wowed that they're not actually made with ice cream!
Makes 8 cookie cones
Note: Most canned frostings are a bit too thin to hold their shape when piped onto these cookie cones, but you can easily fix that by adding some confectioners' sugar to the frosting. I used vanilla frosting for these, but have fun with different flavors, creating the look of chocolate ice cream, or even mint.
32 soft, chewy-style chocolate chip cookies
1 (16-ounce) container vanilla frosting
1/2 cup confectioners' sugar
8 ice-cream-cake cones
6 ounces chocolate candy coating
Rainbow sprinkles (about 1/4 cup)
8 red gumballs
Use 4 graduated-size round cookie cutters from approximately 2 inches in diameter (the sizes are flexible; just make sure the largest cutter is slightly smaller than the cookies) to cut out 8 cookies in each size, for a total of 32 cookies.
Scoop the frosting into a medium-size bowl. Add the confectioners' sugar to the frosting and mix well with a hand mixer or an electric mixer.
Fill a piping bag, a pastry bag or a large zipper-style freezer bag with the frosting. If you're using a zipper-style bag, snip off a corner of the bag. The hole should be about 1/4-inch wide.
Stand the ice cream cones up to prepare for the assembly. You can set the cones on a table or countertop or, for added stability, set them in a cupcake tin or even in small cups.
With the piping bag, pipe a line of frosting around the top rim of one of the ice cream cones, and immediately place one of the 2-inch-wide cookies onto the top of the frosting-topped cone. Repeat with the remaining seven cones.
Add a dollop of frosting to the top of each cookie, and place the 1 1/2-inch cookie on top of it. Repeat with the remaining cookies.
Repeat the process with the 1-inch cookies and 1/2-inch cookies so that each cone has a total of 4 cookies stacked on top of it.
Once all the cones have stacks of cookies on them, pipe the remaining frosting around the stacks, swirling around from bottom to top, similar to how soft-serve ice cream is swirled onto a cone.
Once all the cones are frosted, place them in the refrigerator for at least 1 hour.
Melt the candy coating according to package directions.
Working one cone at a time, drizzle a spoonful of chocolate coating on top of each cone, immediately adding a few sprinkles and topping with a gumball, before the chocolate coating dries. Repeat with each cone. Don't worry if some chocolate coating runs down the cones—that only adds to the look!
Reprinted with permission from Smart Cookie © 2014 Christi Farr Johnstone, Running Press, a member of the Perseus Books Group.
Makes 8 cookie cones
Ingredients
Note: Most canned frostings are a bit too thin to hold their shape when piped onto these cookie cones, but you can easily fix that by adding some confectioners' sugar to the frosting. I used vanilla frosting for these, but have fun with different flavors, creating the look of chocolate ice cream, or even mint.
Directions
Use 4 graduated-size round cookie cutters from approximately 2 inches in diameter (the sizes are flexible; just make sure the largest cutter is slightly smaller than the cookies) to cut out 8 cookies in each size, for a total of 32 cookies.
Scoop the frosting into a medium-size bowl. Add the confectioners' sugar to the frosting and mix well with a hand mixer or an electric mixer.
Fill a piping bag, a pastry bag or a large zipper-style freezer bag with the frosting. If you're using a zipper-style bag, snip off a corner of the bag. The hole should be about 1/4-inch wide.
Stand the ice cream cones up to prepare for the assembly. You can set the cones on a table or countertop or, for added stability, set them in a cupcake tin or even in small cups.
With the piping bag, pipe a line of frosting around the top rim of one of the ice cream cones, and immediately place one of the 2-inch-wide cookies onto the top of the frosting-topped cone. Repeat with the remaining seven cones.
Add a dollop of frosting to the top of each cookie, and place the 1 1/2-inch cookie on top of it. Repeat with the remaining cookies.
Repeat the process with the 1-inch cookies and 1/2-inch cookies so that each cone has a total of 4 cookies stacked on top of it.
Once all the cones have stacks of cookies on them, pipe the remaining frosting around the stacks, swirling around from bottom to top, similar to how soft-serve ice cream is swirled onto a cone.
Once all the cones are frosted, place them in the refrigerator for at least 1 hour.
Melt the candy coating according to package directions.
Working one cone at a time, drizzle a spoonful of chocolate coating on top of each cone, immediately adding a few sprinkles and topping with a gumball, before the chocolate coating dries. Repeat with each cone. Don't worry if some chocolate coating runs down the cones—that only adds to the look!
Reprinted with permission from Smart Cookie © 2014 Christi Farr Johnstone, Running Press, a member of the Perseus Books Group.
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