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A monster of a sundae - 20 scoops of ice cream, hot fudge, banana, cookies, brownies, and all of your favorite toppings. Waffle Cone Sundae Any flavor of ice cream with hot fudge, fresh whipped cream & any topping of your choice, served in a fresh baked waffle cone!

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Step 2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in broken cones, morsels and cherries.

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Shape cookie dough into 18 balls. Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups. Placw in preheated oven of 350 degrees. Bake 14 to 18 minutes or until golden. Let cool for 10 minutes, then transfer onto a wire rack. After cookie cups have cooled completely,top with about 1/3 cup of ice cream.

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Add vanilla extract and yogurt, and beat to combine, scraping the sides of the bowl as necessary. In a separate bowl, combine four, baking soda, and salt. Add flour mixture to the butter mixture, beating until incorporated. Stir in chocolate chips. Scoop portions of dough and tightly roll into small balls.

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For the Cookie Cups. Preheat oven to 350 degrees. In the bowl of an electric or stand mixer, cream together butter, sugar, and brown sugar. Add egg and vanilla and mix on medium speed until smooth and creamy. In a separate bowl, mix flour, salt and baking soda.

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Preheat oven to 350 degrees. Mix together peanut butter, chocolate almond butter, honey, and brown sugar. Add in vanilla, pinch of salt, and baking soda. Beat in an egg. Stir in quick oats. Form into 3/4 inch balls and put on a non-stick baking mat or non-stick sprayed cookie sheet and press flat.

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Fill a piping bag with medium stiff consistency green royal icing. Cut a small V shape on the piping bag. Pipe 3 small leaves on a parchment paper. Press strawberry onto the leaves. Let dry before removing from the parchment. Store strawberry royal icing transfers in an airtight container, until ready to use.

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Instructions. Let the tubs of ice cream sit on the counter a few minutes until spreadable. Place onto a half sheet pan until nice and even. Sprinkle on the sprinkles, caramel sauce, chocolate sauce, and crushed waffle cones. Step 3.

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Preheat oven to 350°. Line baking sheet with parchment paper. In mixing bowl cream butter and sugar together until fluffy. Add in egg and vanilla and mix until incorporated. Turn speed to low and add in salt, baking soda and flour until dough forms. Fold in ice cream cones, white chocolate chips and M&Ms.

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Instructions. Grab all your ingredients and a large milkshake glass. First swirl some for the chocolate sauce in the base. (Around two tablespoons worth) Top with a little caramel sauce. Top with a small handful of the chocolate chip cookie crumbs. Top the cookie crumbs with two scoops of cookie dough ice cream.

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VARIATIONS ON ICE CREAM SUNDAE. Flavors: You can use the same toppings and basic recipe with a variety of different ice cream flavors as the base. Try out Strawberry Ice Cream, Chocolate Ice Cream, chocolate chocolate chip ice cream, coffee, mint, banana, cookie dough, or cookies and cream to experiment with different ice cream concoctions.; Sauces: There are plenty of other sauces and syrups.

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When ready to bake the cookies preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats. Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, beating well.

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Pre-heat the oven to 325 degrees. In a bowl, mix the flour, baking powder, salt, sugar and brown sugar. In a separate bowl, combine the oil, eggs, and vanilla. Add wet ingredients to dry ingredients and mix to form a dough. Add sugar cone pieces, mini chocolate chips and sprinkles.

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Blue Cow Ice Cream Co. Fredericksburg. Founded in Roanoke by a husband-and-wife team, Blue Cow boasts 32 distinct flavors. Be tempted by creative combinations like banana pudding, strawberry balsamic, or sea salt brickle with caramel swirl. Flavor to try: Triple berry crisp. 607 William St., Fredericksburg.

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Cut open the bags of cookies. Using a small scoop or melon baller, place 4 to 5 small scoops of ice cream into each bag. Drizzle over the chocolate and caramel sauces. Top with whipped cream and.

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In a large bowl, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and vanilla extract and stir until well combined.