The anatomy of this summer dessert is as follows:
Sugar cone, crisp and sweet ••• Lined with melted dark chocolate ••• Filled with creamy vanilla ice cream ••• Topped with pecan-studded raw cookie dough ••• Dipped sparingly in dark chocolate ••• Sprinkle humbly with sea salt and pecans.
It’s like a Drumstick cone, filled with chocolate and ice cream and topped with cookie dough (eggless, don’t worry) because cookie dough dreams do come true with a little imagination and determination.
This is the best way I can think of to celebrate swimsuit season. Carry on. Carry on.
We’ll start by making the cookie dough, which starts by blending butter with sugar.
Always the best place to start.
Use an electric hand beater if you have one. (If you don’t have one, this is my very favorite). Blend the softened butter with both brown and granulated sugar. Mix until the sugar smoothes and the fixture looks fluffy.
This is what I mean by fluffy.
We’re skipping the egg in this cookie dough since we’re not baking the dough and we don’t want to mess with raw eggs in our precious bellies. Instead of the egg, I add a tablespoon and a splash of whole milk along with the vanilla extract and whirl to combine.
Cookie dough needs salt, baking soda, and flour. We’re adding those next.
And yes, though we’re not baking the dough, we’re still adding a good pinch of baking soda. It will add that slightly sour note to the cookie dough that makes it pleasingly familiar.
We’re geniuses. I use that word liberally, obviously.
Stir to combine. The mixture will be rather thick.
Chocolate chips and chopped pecans.
Two things: mini chocolate chips would be great if you have them! The little chocolate bits are easier to eat frozen than the larger chips. Either are fine. We’re still talking about chocolate.
Chopped pecans are a very fine addition that add a buttery crunch. I would not skip them unless pecans make you die… then definitely skip.
It’s cookie dough!
For the freezer, not for the oven.
I let rest at room temperature while the rest of the shenanigans take shape.
Chocolate. We’ll need lots to melt for the inside of our cones and the top of our dough.
In case you’re keeping tabs, this is a very good day.
I used Valrhona 63% chocolate (along with a few milk chocolate chips I had leftover) melted in a double boiler with a heaping tablespoons of coconut oil.
Coconut oil will help the chocolate melt smoothly and has the added benefit of solidifying when chilled so it creates a chocolate shell when frozen.
A big spoonful of melted chocolate is added to the inside of a sugar cone, swirled to coat, and the excess is added back to the melted chocolate mixture.
Chocolate insides are frozen for a few minutes to harden and set.
Once the chocolate insides are set, spoon in vanilla ice cream.
Work quickly. We are talking about ice cream. This is bound to be melty.
Here’s the thing about working with ice cream recipes in the summer… it’s a back and forth game with the freezer.
There’s no fighting melting ice cream. When in doubt, back to the freezer with the whole lot of it.
Working quickly the cones are filled and topped and frozen.
I laid them down to freeze the cones and did lose a bit of ice cream to melting seepage. If you have a way to keep the drumsticks upright while freezing, do do!
Frozen cones are dipped in the remaining chocolate, sprinkled with sea salt and chopped pecans and eaten with enthusiasm. We’re clever minds. We like our summer sweets decadent and a little over the top.
*Please see comments below about the possible dangers of eating raw flour. Sad trombone.
- 1 stick (1/2 cup) unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon whole milk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoons salt
- 1 cup semi sweet chocolate chips
- 1/2 cup chopped pecans (optional)
- 12 sugar cones
- 10 ounces dark or semisweet chocolate
- 1 heaping tablespoon coconut oil
- Vanilla ice cream
- chopped pecans and sea salt for topping
- In a medium bowl using an electric hand beater, cream butter and sugars until light and fluffy, about three minutes in the bowl. Beat in the milk and vanilla extract.
- Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans. Set aside.
- In a double boiler, melt chocolate and coconut oil in a heatproof bowl. Stir until completely melted and remove from heat.
- To assemble the cones, drizzle a spoonful of melted chocolate into the inside of the cone. Swirl the cone around and pour the excess chocolates back into the chocolate bowl. Place on a parchment lined baking sheet and freeze for 15 minutes until chocolate is set.
- Remove the cones and the ice cream from the freezer and quickly spoon ice cream into the cones. Top each cone with a small scoop of cookie dough. Press it gently onto the ice cream filled cone and place on a baking sheet and freeze until set, about 1 hour.
- Once frozen through, dip the tops in the remaining chocolate, sprinkle with salt and pecans and allow to freeze until ready to serve.