8 Wacky Cones You Can Make for Your Next Ice Cream Fix
CHOCOLATE CHIP COOKIE CONE
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!”
GRAHAM CRACKER CONE
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!
This miniature ecosystem has been thriving in an almost completely isolated state for more than forty years. It has been watered just once in that time.
The original single spiderwort plant has grown and multiplied, putting out seedlings. As it has access to light, it continues to photosynthesize. The water builds up on the inside of the bottle and then rains back down on the plants in a miniature version of the water cycle.
As leaves die, they fall off and rot at the bottom producing the carbon dioxide and nutrients required for more plants to grow.