It’s always on the summertime favorites list – ice cream in any shape, flavor or shape.
And if you want to create a cone with a true Southwestern touch, how about a handcrafted, handcrafted ice cream cone that tastes just like Mexican churro, and has as much ice cream as the cone you’d like to create.
While homemade churros are hard to work with (the churro dough is very dense and sticky), this cone is made with baked cookie dough, which makes the process a lot easier. The dough is wrapped around a homemade paper mold. It is then baked, rolled in cinnamon and sugar, and baked again and covered on the inside with a chocolate dip that seals it, preventing a soggy cone from forming. Load it up with scoops of your favorite ice cream for a cool and festive way to celebrate summer in southwestern style!
1 package (16.3 ounces) cookie dough (grand cookies or larger cookies work best)
1/4 cup flour
1/2 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons melted unsalted butter
1 cup dipped chocolate or chocolate coating
1 pint ice cream
6 sheets (8 by 10 inches) of heavy duty paper or manila folders
Painter’s tape or regular tape
Place the oven rack in the lower third of the oven, and remove the rack above the rack you will be using. Preheat the oven to 375 degrees. Take the paper and roll it into a tight cone, secure the end with a piece of masking tape. Cut the wide end of the cone straight so that it stands upright on the baking sheet. Wrap the cone tightly with tin foil (on the inside too), and cover the entire paper. Sprinkle a little with cooking oil and set aside. Repeat with the remaining sheets. Dust the work surface with flour. Using a rolling pin, roll out cookie dough into a 1/4-inch-thick dough piece large enough to wrap around the conical pan. Wet your fingertips with water and press the dough tightly around the mold.
Place the cone, base side down, on a lightly greased baking tray. Bake for 12 minutes or until cone is golden brown.
In a small bowl, mix cinnamon and sugar. Remove the cups from the oven and brush them with melted butter. Sprinkle the cones evenly with the cinnamon sugar and return to the oven, and bake for an additional 3 minutes.
Remove the cones from the oven and let them cool. While the cones are cooling, melt the chocolate in a microwave-safe bowl every 30 seconds until it is spreadable. When the cone is cool enough to handle, remove it from the mold. Pour the chocolate into the cone and cover it completely, pouring out any excess. Let the chocolate harden. Fill the cone with a scoop of your favorite ice cream and sprinkle it.
Serving Size: 6
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