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Three Easy Store-Bought Ice Cream Treats

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale

For the Chocolate-Dipped Cones

  • 8 ice cream cones
  • 1 heaping cup dark chocolate chips
  • 1 tablespoon coconut oil
  • A pint of your favorite ice cream
  • 8 Oreo cookies
  • chopped nuts and/or sprinkles for topping

For the Milk and Cereal Ice Cream Bars:

  • 1/2 cup unsalted butter, melted
  • 3 cups cornflakes, crushed
  • 3/4 teaspoon ground cinnamon
  • big pinch of salt
  • 2 tablespoons granulated sugar
  • 1 gallon vanilla ice cream

For the Butter Cracker Ice Cream Sandwiches:

  • 24 butter crackers (I used Ritz crackers)
  • 1 heaping cup dark chocolate chips
  • 1 tablespoon coconut oil
  • A pint of your favorite ice cream
  • sea salt or chocolate sprinkles for topping.

Instructions

  1. For the Chocolate Dipped Cones: Melt chocolate chunks and coconut oil in a double boiler or in the microwave. Drizzle the chocolate into the cones and swirl around to coat the inside of each cone. Place the cones on a parchment lined baking sheet and freeze for 30 minutes or until the chocolate has set.
  2. Pack ice cream into each cone. Top each cone with an Oreo cookie and quickly dip into the melted chocolate to seal the cones. Top with nuts or sprinkles. place back on the parchment (laying on their sides) and freeze for at least four hours, or overnight.
  3. For the Milk and Cereal Ice Cream Bars: In a small skillet melt butter. In a medium bowl toss together crushed cereal, melted butter, cinnamon, salt, and sugar. Toss until all of the cornflakes are moistened by butter.
  4. Line an 8-inch square pan with parchment paper so the paper hangs over the edges. Press half of the cereal into the bottom of the pan. Freeze cereal in the pan for 30 minutes. Scoop ice cream on top of the ice cream layer and spread to even. Top with the remaining cereal mixture and freeze overnight.
  5. When ready to serve, slice into 12 cubes and enjoy immediately!
  6. For the Butter Cracker Ice Cream Sandwiches: Arrange crackers, bottom side up, on a cookie sheet. Place small ice cream scoop in the center of 12 or 14 crackers. Press remaining crackers gently onto the ice cream scoop. Freeze for at least four hours (or overnight) to allow to harden and settle.
  7. Melt chocolate chunks and coconut oil in a double boiler or in the microwave. Remove from heat and pour into a small bowl. Stir until smooth and drip-able. Remove the frozen ice cream sandwiches from the freezer and quickly dip half of the ice cream sandwich into the melted chocolate.
  8. Allow the dipped sandwich to rest on a parchment paper lined baking sheet. Sprinkle lightly with sea salt. Once all of the sandwiches are dipped, return them to the freezer to harden for at least one hour before serving. Wrap sandwiches individually in plastic wrap and store in the freezer for up to seven days. They’ll never last that long. Promise.