Yield: 12 cones
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (170g) unsalted butter, room temperature
- 1 ⅛ cups (240g) dark brown sugar, packed
- 3 tsp LorAnn Oils Root Beer Flavour
- 3 Tbsp heavy cream
- ¾ tsp kosher salt
- ¾ cup (133g) mini semi-sweet chocolate chips
- 1 ¼ cups (284g) heavy cream
- 10 ounces (284g) semi-sweet chocolate, chopped
- large pinch of salt
Decorated Sugar Cones:
- 12 sugar cones
- 4 ounces (113g) chocolate, chopped*
- 2 tsp coconut oil, warmed
Final Touches, Optional:
- Collins Brothers Bordeaux Stemmed Cherries
- more sprinkles!
- pressed sugar decorations, like our sharks and fins from Sprinkle Pop
*Use whatever chocolate coordinates well with your sprinkles! We used milk chocolate with the rainbow jimmies and white chocolate with the mixed blue sprinkles.
**We were jammin’ on some Sprinkle Pop mixes when we made this dessert. We decorated the cones above with their Unicorn Rainbow Jimmies and the cones below with their Blue Ombré Sprinkle Mix.
NOTE: We found Wilton’s ice cream cones holder to be a huuuge help while making this dessert.
- To ensure that the flour is safe to eat, you must heat treat it. Place flour in a microwave safe bowl and microwave in 30-second increments, stirring in between. With an instant-read thermometer, check the flour’s temperature. It’s safe for consumption after it reaches 165°F throughout.
NOTE: Do not skip this step! While getting sick from flour is rare, it can happen since flour is raw and contains naturally occurring bacteria. See more info about flour safety on King Arthur Baking’s website.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
- Add root beer flavour, cream, and salt, mixing until thoroughly combined.
- Scrape down bowl, then mix in heat treated flour.
- Stir in mini chocolate chips. Now attempt to not eat all of the dough before you fill the cones. (We know it’s a challenge!)
- Get ready, as it’s ganache time! Pour cream into heatproof bowl and microwave on high in 30-second increments until simmering. Remove bowl from microwave and add chocolate, making sure it’s completely submerged in the cream. Set aside for 3 minutes.
- Add salt, then gently whisk until the chocolate is melted and completely combined with the cream.
- Put ganache in the fridge for roughly 1 hour to firm up. Before whipping, you want the ganache to become solid, yet still soft.
- While ganache is chilling, let’s jazz up the sugar cones. Line a baking sheet with parchment paper.
- In a heatproof bowl, melt chocolate in microwave in 30-second increments until it’s mostly melted. Add coconut oil, mixing to combine and melt the rest of the chocolate.
- Dip top of sugar cone into chocolate; hold upside-down for a moment to allow excess chocolate to drip off.
- Over a rimmed baking sheet, sprinkle on jimmies. Place cone upside-down on lined baking sheet, then put cones—baking sheet and all—in fridge for at least 15 minutes.
- After the chocolate on the cones has hardened, fill cones with cookie dough.
NOTE: If you too would like a chocolatey surprise at the bottom of the cone, drop a regular sized chocolate chip or M&M into cone before filling with cookie dough. This is an ode to one our favourite ice cream shops, Dave & Andy’s in Pittsburgh 🖤🍦💛
- If you’re still waiting on the ganache to firm up, put cones back in fridge.
- Once your ganache is the correct consistency, put it into the bowl of a stand mixer fitted with whisk attachment.
- Whip on medium-high speed until light and fluffy, about 5 minutes.
- Pipe whipped ganache on top of cones. Decorate with more sprinkles, cherries, pressed sugar sharks, or whatever goodies suit your fancy. Be minimalist or go bananas!