Sorry to all of you “dish” people out there, but when it comes to ice cream, we’re total coneheads.
It’s crunch time!
Blogger Nick Chipman of Dude Foods admits it took several tries before getting this cookie cone just right. Baking one giant cookie (use your favorite recipe!), then rolling it with a cone as soon as it came out of the oven did the trick. “Once the cone cooled and hardened, it was all set to eat!” he says. “[But] do you know what really took it to the next level? The chocolate chip cookie dough ice cream that I filled it with!”
If you like a salty-sweet combo, this is the cone for you. Created by the Cone Guys in Philadelphia, where dipping pretzels in ice cream is a local tradition, this golden goodie is a classic pretzel in cone form, just waiting to be filled with your favorite frozen flavor. As Cone Guys owner Mike Williamson says, “Pretzel cones turn an ice cream treat into an event!” The cones are available at Wegman’s grocery stores from Memorial Day through Labor Day and at Dylan’s Candy Bar in N.Y.C., or order them online here.
After making a tangy-sweet key-lime-pie ice cream one day, blogger Garrett Kern had an idea: Put his homemade treat in a graham-cracker cone, which would replicate the classic pie recipe’s famous crust. Genius! After mixing up a batter that included graham cracker crumbs and rice flour (see recipe below), Kern created a 6-inch circle template, which he used to make round cookies. As soon as they were baked, he rolled each on a cone mold, which you can easily make at home. The hardest part: waiting for the cones to harden so he could scoop in that zesty ice cream!
Get the Recipe: Graham-Cracker Ice Cream Cones
How to turn a gluten-free Mexican staple into the perfect vessel for ice cream? Just fry up a corn tortilla, coat it with cinnamon and sugar—kind of like a churro—and immediately roll it into a cone shape. The blog, Gluten Free in SLC, recommends placing the cone in a narrow cup until it cools to hold its shape. Fill with your favorite ice cream and dig in!
Get the Recipe: Toasted Bread Cone
The creators of this cinnamon roll cone filled it with icing, but we say stuff it with cinnamon ice cream for a double dose of flavor. We won’t tell anyone if you also drizzle a little bit of icing on top.
Get the Recipe: Cinnamon Roll Cone
Swap the pumpkin-coconut mousse in this recipe for ice cream — the puff pastry is so flaky and light, any flavor works — and you’ll have a new dessert addiction. Plus, frozen puff pastry makes these a cinch to coil, bake and eat.
Get the Recipe: Puff Pastry Cone
We’ve seen bacon in everything from cakes to cocktails — and now we’re happy to introduce the Bacone. The genius creation debuted at a Bacon Camp event in San Francisco, prompting Brian Boitano to feature it on his Food Network show, What Would Brian Boitano Make? A meat lover’s dream, it’s both salty and crunchy with an aroma an ordinary cone can’t begin to compete with. While the creators filled the cone with scrambled eggs and hash browns, we’re inspired to fill it instead with maple or vanilla ice cream. Power to the pork!
Get the Recipe: Bacon Ice Cream Cones