Description
Delight in a homemade treat with these Cookies & Cream Ice Cream Cones, featuring rich chocolate ice cream mixed with crunchy Oreo cookies nestled inside freshly baked waffle cones. This recipe combines the creaminess of a chocolate Oreo ice cream with the warm, crisp texture of chocolate-infused waffle cones, perfect for a sweet summer indulgence or special dessert.
Ingredients
Ice Cream
- 14 oz. can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 cups heavy whipping cream
- 15 Oreo cookies, broken into small pieces
Waffle Cones
- 1 oz. unsweetened chocolate
- 2 tablespoons butter
- 2 eggs
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons finely crushed Oreo cookies
- Vanilla candy coating (optional, for dipping cones)
Instructions
- Prepare the ice cream bowl: Place a metal mixing bowl and the whisk attachment in the freezer for about 30 minutes to chill thoroughly. This ensures that the cream whips up better later.
- Mix ice cream base: In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and unsweetened cocoa powder until smooth and fully combined.
- Whip heavy cream: Remove the chilled bowl from the freezer. Pour in the heavy whipping cream and whip on medium-high speed for 2-3 minutes until stiff peaks form, indicating the cream is fluffy and firm.
- Combine ice cream and cookies: Gently fold the whipped cream into the chocolate mixture to keep the airy texture. Then fold in the Oreo cookie pieces, reserving some for garnish. Pour the mixture into a loaf pan or suitable container and freeze for 5-6 hours until firm.
- Prepare cone batter: Melt the unsweetened chocolate and butter together in the microwave for about 20 seconds; stir to combine and let cool slightly. In a separate bowl, whisk together the eggs and salt until blended. Add sugar and whisk for about a minute. Stir in the cooled chocolate mixture, vanilla extract, then slowly fold in the flour and finely crushed Oreo crumbs until smooth and lump-free.
- Bake cones: Following your waffle cone maker’s instructions, cook about 3 tablespoons or 1/4 cup of batter at a time until cones are crisp and golden. Shape cones immediately if needed.
- Optional finishing: Dip cooled cones into melted vanilla candy coating and sprinkle additional cookie crumbs on top. Place on wax paper to set. This adds extra sweetness and texture.
- Serve: Scoop the chocolate Oreo ice cream into the freshly baked cones, garnish with reserved cookie pieces, and enjoy immediately for the best texture and flavor.
Notes
- Chilling the mixing bowl and whisk before whipping the cream is crucial for achieving stiff peaks.
- Reserve some cookie pieces to sprinkle on top of the ice cream for added crunch and presentation.
- Handle waffle cones carefully after baking as they can be fragile when warm.
- If you don’t have a waffle cone maker, you can try a waffle iron or consider purchasing pre-made cones.
- The ice cream requires a minimum of 5 hours freezing; overnight freezing is ideal for best results.
- Vanilla candy coating is optional but enhances flavor and provides a nice finishing touch.
