While they may look like a challenge, these cones are really easy to make. Simply whip up the cookie dough, then roll it into big balls. Next, use a rolling pin to roll them really thin and bake! While they’re still hot shape them around a normal ice cream cone which has been covered in foil (in my opinion, that’s the only use for them, really) and allow to cool! I like to stuff the bottom of my cones with a marshmallow to stop drips, and coating the inside of the cookie ice cream cone with melted chocolate would be pretty amazing too – or try this chocolate ice cap sauce!

If cookie ice cream cones are not your thing, you could also shape them into cookie ice cream bowls by draping the hot cookie over a glass or muffin tin. All that’s left is to pile in the ice cream, sprinkles and sauce – and invite some friends around for an ice cream par-tay!

Chocolate Chip Cookie Ice Cream Cones

Makes 12

 

200g salted butter, softened

340g Natura Sugars Soft Brown Sugar

1 tsp vanilla extract

2 tbsp milk

1 large egg

300g cake flour

¼ tsp baking powder

¼ tsp bicarbonate of soda

100g The Kate Tin Dark Baking Chocolate, chopped

 

Preheat oven to 200°C (or 180°C fan-forced). Place the butter and sugar in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light. Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and chopped chocolate and mix to combine. Roll out golf-ball size balls of the cookie batter between two squares of baking paper until 2-3mm thin then place onto a baking tray, leaving enough room for spreading. It’s easiest to bake two at a time. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be chewy. While still hot, turn the cookie over and wrap it around a waffle cone wrapped in foil and hold it in place for a few seconds until it starts to firm up. Repeat with the remaining dough. Store in an airtight container for up to 1 week.

 

WATCH HOW TO MAKE THEM HERE: