Chocolate Chip Cookie Dough Ice Cream Cone

Ingredients:

 Vanilla Ice Cream: The base for the cookie dough mix
 Edible Cookie Dough: Packed with chocolate chips for that classic flavor
 Chocolate Chips: Mixed in for extra chocolatey bites
 Chocolate Sauce: Drizzled generously over the top
Instructions:

Scoop Ice Cream: Generously scoop the cookie dough ice cream into a waffle cone.
Drizzle: Add a thick chocolate drizzle on top for an extra treat.
Enjoy: Indulge in each creamy, cookie-filled bite! 
A dreamy dessert that’s both nostalgic and decadent! Perfect for chocolate lovers. 

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Chocolate Chip Cookie Dough Ice Cream Cone 
A delightful dessert where the creamy sweetness of vanilla ice cream meets the indulgent goodness of edible cookie dough, all served in a crunchy cone. Perfect for satisfying your sweet tooth!

Ingredients:
For the Edible Cookie Dough:
1/2 cup (115g) unsalted butter, softened
1/3 cup (65g) brown sugar, packed
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
1 cup (120g) all-purpose flour, heat-treated
1/4 tsp salt
2-3 tbsp milk
1/2 cup (90g) mini chocolate chips
For the Ice Cream Layer:
2 cups (475ml) vanilla ice cream (softened slightly)
1/4 cup (45g) mini chocolate chips
For Assembly:
4-6 waffle cones
Melted chocolate (for drizzling, optional)
Sprinkles or nuts (optional)
Instructions:
1. Prepare the Edible Cookie Dough:
Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Allow it to cool completely.
In a bowl, beat the butter, brown sugar, and granulated sugar until creamy. Mix in the vanilla extract.
Gradually add the heat-treated flour and salt, mixing until combined. Add milk, one tablespoon at a time, until the dough reaches a soft, scoopable consistency.
Fold in the mini chocolate chips. Set aside.
2. Prepare the Ice Cream Layer:
In a bowl, mix the softened vanilla ice cream with mini chocolate chips. Return the mixture to the freezer to firm up slightly.
3. Assemble the Cones:
Roll small balls of the cookie dough and press them gently into the bottom of the waffle cones to form a base layer.
Add a scoop of the chocolate chip-studded vanilla ice cream on top of the cookie dough layer.
Top the ice cream with another small ball of cookie dough for a fun twist.
4. Add Optional Toppings:
Drizzle melted chocolate over the cones and sprinkle with sprinkles or nuts for extra flair.
Tips for Success:
Ensure the cookie dough is safe to eat by heat-treating the flour and skipping raw eggs.
Soften the ice cream slightly for easier assembly.
Freeze the assembled cones for 10-15 minutes before serving to keep them firm.
Storage:
Store the edible cookie dough in an airtight container in the refrigerator for up to 1 week.
Prepared cones can be stored in the freezer for up to 3 days.
This Chocolate Chip Cookie Dough Ice Cream Cone combines nostalgia and indulgence for a dessert experience that’s as fun to eat as it is delicious!