Recipe courtesy of Molly Yeh
Coffee Cookie Butter Cones
Getting reviews...
- Level: Easy
- Total: 1 hr 55 min (includes freezing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 990
- Total Fat
- 66 g
- Saturated Fat
- 42 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 5 g
- Sugar
- 75 g
- Protein
- 10 g
- Cholesterol
- 130 mg
- Sodium
- 236 mg
- Level: Easy
- Total: 1 hr 55 min (includes freezing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 990
- Total Fat
- 66 g
- Saturated Fat
- 42 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 5 g
- Sugar
- 75 g
- Protein
- 10 g
- Cholesterol
- 130 mg
- Sodium
- 236 mg
Ingredients
Directions
- Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).
- Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
- Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.
