Chocolate Chip Cookie Cone with Mayfield Creamery Signature Vanilla Ice Cream

As I am writing this post it is a scorching 101˚F in the Dallas-Fort Worth area of Texas. We are all doing our best to stay cool. Since it is National Ice Cream Month, I am trying to come up with really creative ways to serve our go-to treat in the heat of the summer. I have settled in on trying my hand at a chocolate chip cookie cone to bring a fun twist to the standard sugar cone.

I have come up with a recipe that I think works and will hold up well to the real dairy, creamy texture of Mayfield Creamery ice cream. It does involve baking some cookie dough in this heat. At least our kitchen is air-conditioned. Here it is.

Chocolate Chip Cookie Cone

This will make 16 to 18 small to medium cones that are perfect for the kids. Halve the recipe for fewer cones.

Ingredients:

• 2-1/3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2/3 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup (2 sticks) butter at room temperature
• 1-1/2 tsps pure vanilla extract
• 2 large eggs
• 1-1/2 cups mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350° F.
2. In a large bowl, mix the first 3 dry ingredients together. In another bowl, cream the sugar, butter, and vanilla until smooth. Add the eggs and mix well. Add the wet ingredients to the dry and mix together. Fold in the chocolate chips.
3. Place 1/4 cup of batter on a silpat sheet or parchment paper placed on a sheet pan. Roll or pat the dough out into a 4 inch circle. You can probably fit 3 or 4 on a sheet.
4. Bake for 9 minutes until the edges just start to get golden brown and the dough is still soft enough to form around a cone. Let the cookie cool down so you can handle it, about 2 minutes. Place each cookie on a clean sheet of parchment paper.
5. Using a sugar cone or a cone mold wrapped in parchment, roll the cookie around the sugar cone to shape a new cookie cone. Use the parchment paper to help you roll it. Overlap the edges to close it tight. Let this rest until completely cool and crisp. Remove the outer parchment paper and the wrapped inner cone.
6. Repeat the process for the rest of the chocolate chip cookie cone. You may need helping hands to be able to roll out all of the cones in a timely manner. Make this a fun family project with rewards at the end.
7. Fill the cooled cookie cones with one small scoop of Signature Vanilla and one small scoop of Smoky Mountain Fudge ice cream. Enjoy!

Mayfield Creamery Signature Vanilla and Smoky Mountain Fudge ice cream

Our family trusts the quality of Mayfield Creamery ice cream. This brand has been around since 1923. The cream used to make the ice cream is from Mayfield’s own dairy farms.

Mayfield has returned to its traditional roots by rebranding and repackaging their ice cream products to reflect the original “Mayfield Creamery” name. This pays homage to the time-honored commitment to making the finest quality ice cream that incorporates fresh cream from a real dairy.

You can really use any of the signature flavors of ice cream in the recipe. Some of the iconic southern favorites that would work well are Southern Butter Pecan, Mississippi Mud Pie, and O’Charley’s Caramel Pie. New flavors this year include Lemon Ice Box Pie, Summer Berry Swirl, Sea Salt Caramel Cheesecake and Candy Jar Crunch. Mayfield Creamery ice cream is available at Tom Thumb, Albertsons and Market Street stores. Visit their store locator to find a store near you!