Chocolate Cookie Dough Ice Cream Cones (Vegan GF)

These Chocolate Cookie Dough Ice Cream Cones are delicious and filled with a homemade edible cookie dough, a scoop of dairy-free ice cream and then dipped in dark chocolate for a fun and easy summer treat.

I just love cookie dough and I also love ice cream, and thought to make these delicious and fun cones. They are so easy to make, as we use shop-bought dairy-free ice cream, cones and then make a simple cookie dough before dipping it all in dark chocolate. They really are the best way to take your ice cream to the next level and are made with wholesome ingredients. They’re perfect for all the family as children can help you make these, too.

Why will I love these?

These ice cream cones are so fun, they are:

• Sweet, sticky and summery
• Filled with edible, healthy chocolate chip cookie dough
• Piled high with dairy-free vanilla ice cream
• Dipped in dark chocolate
• Easy and quick to make
• Naturally vegan, dairy-free and egg-free
• Easily gluten-free and nut-free
• Great to make for friends and family
• Way more fun that shop-bought ice creams
• Versatile so you can play around with the flavours
• Require zero baking time

If you already love the sound of these cones, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

This recipe is split into a couple of components: the cookie dough and then the cones and ice cream. You can see my favourites in the “shop the recipe” section below.

For the cookie dough:

• Oat flour: this is great for no-bake recipes as it is safe to eat raw. Blend up oats into a flour in a blender rather than buying oat flour, which is usually a lot more expensive.
• Coconut flour: this absorbs a lot of liquid so we only use a little. It’s great for using in recipes where you want a delicious melt in the mouth texture. I do not recommend swapping this like for like, and if you want to use all oat flour, keeping add oat flour until you reach a sticky consistency.
• Runny smooth peanut butter: I love using peanut, almon or cashew butter for the cookie dough and each will bring their own flavour profile. You can also use tahini or sunflower seed butt to make this nut-free. Make sure it’s runny and smooth for the best texture.
• Maple syrup: for sweetness and you can also use agave syrup or vegan honey.
• Coconut yoghurt: this keeps the cookie dough moist and delicious and adds a boost of gut healthy ingredients. I like the Cocos Organic vanilla or original yoghurt and make sure it’s really thick and creamy otherwise the cookie dough will be too wet. If it is too wet, add some more oat or coconut flour.
• Vanilla essence and salt: for flavour.
• Dark chocolate: I use a bar of chocolate chopped up for inside the cookie dough or you can use chips or buttons.

For the cones and chocolate dip:

• Wafer cones: I buy these in the supermarket, although always read the labels as they often contain gluten and/or dairy.
• Dairy-free ice cream: I use vanilla to keep this recipe a classic but you can use chocolate, strawberry or salted caramel ice cream, too. Make sure it’s dairy-free (and check for nuts and gluten, if needed).
• Dark chocolate: use your favourite dairy-free dark chocolate for dipping the ice cream cones into. I used a 70% dark bar for this recipe and you can use your favourite flavour or % of cocoa, depending on what you fancy.
• Coconut oil: this helps the chocolate to set more quickly and makes it easier to bite into. But you can leave it out.
• Glacé cherries and sprinkles: to decorate.

Are these gluten-free and nut-free?

Yes these are naturally gluten-free as long as you use gluten-free oat flour and you have GF wafer cones. To keep this nut-free, use tahini or sunflower seed butter instead of peanut butter and check other ingredients like your yoghurt and chocolate for nuts.

How do I make the cones?

These are easy and fun to make:

• Stir together the ingredients for the cookie dough: and roll into balls.
• Fill the wafer cones with the cookie dough: gentle pressing down.
• Top with a scoop of ice cream: and then chill in the freezer to allow the ice cream to set to the cookie dough.
• Melt the chocolate and coconut oil: and pour into a bowl or glass.
• Dip the cones into the chocolate: working quickly so they don’t fall.
• Decorate with cherries and sprinkles: and enjoy straight away.

How long will they last?

These are best enjoyed the same day as the wafer cones will start to soften but they can be kept in the freezer for 1 week in a sealed container or bag.

What else can I make?

If you are looking for more summery ice cream recipes to try:

• Chocolate Mango Magnum Ice Creams
• Rocky Road Ice Cream
• Peanut Butter Protein Magnum Ice Creams
• Black Forest Magnum Ice Creams
• Strawberry Shortcake Ice Cream

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Cookie Dough Ice Cream Cones so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cones of love x