What you'll need:
2 boxes of Joy Waffle Cones
Two 8 oz. blocks of cream cheese
1/2 cup heavy whipping cream
1 cup confectioner's sugar
1/2 cup granulated sugar
1 tablespoon vanilla
12 lemon oreo cookies + 6 more for topping
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Yields about 18-20 cheesecake cones
Directions:
1. Crush your 12 cookies to a bread crumb consistency and set aside. (Beat them up in a ziplock bag or use a food processor.)
2. Beat your cream cheese, both sugars, heavy cream, and vanilla on high until the consistency is smooth, similar to a thick smoothie consistency.
3. Fold in your cookie crumbs and lightly stir until all the crumbs are incorporated. (If you are anything like me, you may want extra crumbs to keep it kinda chunky. But it will be a little harder to pipe it into your cone if you keep it chunky. So you could alternate the batter and additional crumbs as you load your cone!)
4. Use a large ziplock bag or icing bag to pipe your batter into your cones and lay them onto a small cookie sheet.
5. Once each cone has batter, you can now place the cookie chunks at the top of the batter.
6. Freeze for at least 3 hours, and enjoy!
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You can choose anything cookie you would like and it is a great way to repurpose stale cookies instead of throwing them out! You can also use chunks of cake, pretzels, or nuts! Basically anything you have in the pantry, really. Also, these are super indulgent š¤¤ you can use mini cones if you find them as well! And if you do, let me know! Iām on the hunt š