Chocolate Ice Cream Cookie Pop
Each cookie pop serves 1.
Prepare cookie dough.
Preheat oven to 350°F. Spray pan with vegetable pan spray. Press dough into cookie pan; insert sticks.
Bake 19-21 minutes or until cookies are lightly browned. Remove from pan and cool completely.
Use tip 12 and brown buttercream icing to outline and pipe-in cone. (Smooth with finger dipped in cornstarch.)
Use tip 4 and light shade of brown buttercream icing to pipe lines on cone.
Tint portions of buttercream icing a light shade of brown and rose. Stiffen each with confectioners’ sugar to resemble ice cream.
Use tip 12 and stiff light brown buttercream icing to pipe line of ice cream on top edge of cone to create scoop.
Use tip 12 and stiff rose buttercream icing to pipe zigzag on top edge of cone section. Use tip 12 and stiff light brown buttercream icing to pipe second zigzag.
Cover the top scoop with additional lines using tip 12 and light shade of brown buttercream icing. Use toothpick to make lines in ice cream.
Top with chocolate jimmies sprinkles.
*Combine Brown, Golden Yellow and Red-Red for brown shown.
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