Upgrade Your Dessert with Sugar Cone Cookie Ice-Cream Sandwiches

Torie Cox
·3 min read
a plate of sugar cone cookie ice cream sandwiches
Sugar Cone Cookie Ice-Cream SandwichesBecky Stayner

Fittingly “crowned” with chocolate and roasted peanuts, King Cones have long been the go-to for those who crave a little salty with their sweet. (The extra bit of chocolate in the cone’s tip also means you can’t not finish one.)

These Sugar Cone Cookie Ice-Cream Sandwiches are equally crave-worthy, thanks to hot fudge sauce, vanilla ice cream, salted peanuts, and homemade cookies (made with crumbled sugar cone!).

Yields: 10 servings

Prep Time: 50 mins

Total Time: 1 hour 30 mins

Ingredients

  • 1 c.

    cake flour, spooned and leveled

  • 1 c.

    all-purpose flour, spooned and leveled

  • 1 1/2 tsp.

    cornstarch

  • 1 tsp.

    baking soda

  • 1/2 tsp.

    kosher salt

  • 1

    (5-ounce) package sugar cones (12 cones)

  • 1 1/4 c.

    packed light brown sugar

  • 1

    large egg, plus 1 large egg yolk

  • 1 tbsp.

    pure vanilla extract

  • 1 c.

    (2 sticks) unsalted butter, melted and cooled slightly

  • 1 1/4 c.

    hot fudge dessert sauce (such as Mrs. Richardson’s)

  • 3/4 c.

    roasted and salted peanuts, finely chopped

  • 4 c.

    store-bought vanilla ice cream

Directions

  1. Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt in a bowl.

  2. Pulse sugar cones in food processor until finely crushed, with largest pieces no bigger than about 1/4 inch. Beat sugar, egg, egg yolk, and vanilla with an electric mixer on medium speed until light and creamy, 2 to 4 minutes. Reduce mixer speed to low, and gradually beat in butter until combined. Gradually beat in flour mixture until combined. Add crushed sugar cones and beat just until combined. Stir with a rubber spatula to combine, scraping the bottom and sides.

  3. Scoop dough onto prepared baking sheets (about 3 tablespoons each), arranging them 1 1/2 inches apart. Press top of each dough ball to flatten to 1/2-inch thickness. Bake, rotating pans halfway through, until light golden and slightly puffed (but still very soft in the centers), 9 to 11 minutes. Carefully slide cookies on parchment onto wire racks to cool completely.

  4. Line a baking sheet with parchment paper and place in the freezer. Spread 1 tablespoon hot fudge on the flat side of each cookie. Freeze 10 minutes.

  5. Place peanuts in a shallow dish. Working one at a time, scoop a heaping 1/3 cup ice cream onto the fudge side of half of the cookies. Gently press ice cream to flatten. Top with another cookie, fudge side down, and press lightly until ice cream reaches the edge of the cookies. Roll edges of ice cream in peanuts. Place on prepared baking sheet in freezer. Repeat with remaining cookies and ice cream. Serve immediately or wrap tightly and freeze until ice cream is firm, at least 1 hour and up to overnight; let stand at room temperature about 5 minutes before serving.

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