Best Cookies And Cream Ice Cream Recipes

ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the lemon whipped cream frosting and sprinkle with the almonds. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

HOMEMADE COOKIES-AND-CREAM ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
• Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES

Steps:

• COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
• DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
• PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
• BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
• MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
• PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

COOKIES-AND-CREAM ICE CREAM CAKE

Steps:

• Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
• Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
• Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
• Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

COOKIES AND CREAM ICE CREAM CONES

Steps:

• Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth.
• Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes.
• Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.

PEACHES AND CREAM ICE CREAM CAKE WITH OATMEAL COOKIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY

Steps:

• Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
• Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
• In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
• Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
• Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
• Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
• Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
• Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
• Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
• Add the remaining cup of sugar to a shallow bowl.
• Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
• Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
• Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
• Enjoy!

PEANUT-BUTTER AND CHOCOLATE-ICE-CREAM SANDWICH COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
• Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
• Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.

COOKIES-AND-CREAM ICE CREAM PIE

Steps:

• Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
• Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
• Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)

COOKIES AND CREAM ICE CREAM

Steps:

• Combine the milk and cream in a medium saucepan. Add salt and 1/3 cup of sugar. Bring to a simmer. Prepare an ice water bath.
• Whisk together egg yolks and remaining 1/3 cup sugar. Gradually whisk in half the milk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 7 minutes. Pour custard through a fine sieve into a bowl set into prepared ice water bath. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
• Freeze in an ice cream maker until ice cream holds its shape when machine is turned off, add cookies and churn to combine about 1 minute. Transfer to a loaf pan, sprinkle with crushed cookies. Eat, soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.

BUTTERSCOTCH ICE CREAM SANDWICHES WITH MOLASSES COOKIES AND CARAMELIZED PINEAPPLE

Steps:

• For the butterscotch ice cream base: Combine the butter and 5 tablespoons brown sugar in a medium saucepan over medium heat. Cook, stirring frequently with a heatproof rubber spatula, until the mixture is thick and bubbly and darkens slightly in color. Carefully and slowly, pour in the milk and cream. Increase the heat to medium-high and cook, stirring occasionally, until the caramel is dissolved and the mixture is scalding hot. Turn off the heat.
• Whisk together the egg yolks, salt and remaining 5 tablespoons brown sugar in a bowl until well combined. Slowly ladle in about one-third of the hot milk mixture, whisking constantly. Pour the tempered yolk mixture back into the saucepan. Reduce the heat to medium-low and heat slowly, stirring constantly with a rubber spatula or wooden spoon, until the custard reaches 175 degrees F and has thickened slightly. Do not allow to boil or the mixture will curdle. Set the pan into a larger container half-filled with ice and water and stir occasionally until completely chilled. Stir in the vanilla extract. If the custard is not totally smooth, strain through a fine-mesh strainer or blend until smooth with a handheld immersion blender.
• Process in an ice cream machine according to the manufacturer's directions. Store in the freezer until firm, at least 4 hours.
• For the sorghum molasses cookies: Add the butter and granulated sugar to the bowl of a stand mixer (or a large bowl, if using a handheld mixer). Using the paddle attachment (for the stand mixer), beat on medium speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds to ensure a homogeneous mixture. Add the egg and beat until incorporated. Add the molasses and beat again until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds.
• Combine the flour blend, baking soda, cinnamon, chia seed, ginger, salt and nutmeg in a medium bowl with a whisk. Add the dry mixture to the stand mixer bowl and stir on low speed until the dry ingredients are moistened. Increase the speed to medium and beat until smooth, about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds. (For easier shaping, chill the dough for several hours until firm.)
• Preheat the oven to 350 degrees F (if using a convection oven, preheat to 325 degrees F.) Line 2 baking sheets with parchment. Using a small ice cream scoop, shape 1-ounce balls of dough (2 tablespoons in size) and roll them lightly in turbinado sugar. Place on the prepared baking sheets 4 inches apart and flatten slightly with your hands to a 1/2-inch thickness.
• Bake, rotating the pans once from front to back and from the bottom rack to the top rack during baking, until rich golden brown all over and puffed in the center, about 18 minutes. They will spread quite a bit and feel just set. Allow to cool completely, then freeze until ready to assemble the sandwiches.
• To assemble the sandwiches: Remove the ice cream from the freezer. If it is too firm to scoop easily, allow to soften for 5 to 10 minutes.
• Remove the cookies from the freezer. Place 6 cookies face-down on a baking sheet. Top each cookie with a generous scoop of butterscotch ice cream, then top each with another cookie, face-up. Press down gently with the palm of your hand until the ice cream spreads to the edges of cookies. Place the sandwiches in the freezer until ready to serve.
• For the pineapple: Toss the pineapple with the brown sugar, rum, vanilla and salt in a medium bowl. Let marinate, stirring once or twice, until the sugar has dissolved and the pineapple releases its juices, 20 to 30 minutes. Drain the pineapple, reserving the marinade.
• Heat a large cast-iron skillet over medium heat. When the pan is quite hot, add the butter and swirl to coat the bottom of the pan. Add the pineapple to the pan, spreading the pieces out in a single layer and taking care not to crowd the pan. When the pan has recovered its heat, pour in the marinade and allow to reduce until thickened and bubbly. Turn over the pineapple pieces and cook, stirring occasionally, until the liquid is all but evaporated and the pineapple is nicely browned all over. Remove the pineapple from the skillet.
• To serve: Cut each ice cream sandwich in half and plate with the warm, caramelized pineapple. Add a drizzle of caramel sauce and garnish with a bright edible flower and a sprinkle of powdered sugar. Enjoy!

COOKIES AND CREAM ICE CREAM CONES RECIPE BY TASTY

Steps:

• Place cookies in a resealable bag and crush with a wooden spoon until crumbs. Set aside
• Separate the egg whites into a bowl.
• Add in sugar, vanilla, melted butter, and salt. Mix until combined.
• Sift the flour and add it to the bowl along with the cookie crumbs and milk. Mix until combined. NOTE: Add more milk if too thick.
• Heat a nonstick skillet over a medium heat and pour in a ¼ cup (60 ml) of batter. Swirl around the pan until coated.
• Cook until the surface begins to bubble and flip.
• Cook for another couple of minutes and then transfer to a baking tray.
• Quickly roll into a cone shape and hold until set (about a minute).
• Cool and top with your favorite ice cream and additional cookie crumbs.
• Enjoy!

BERRIES AND CREAM ICE CREAM CAKE WITH CHOCOLATE CHIP COOKIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies.
• Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEANUT BUTTER AND JELLY SWIRLED ICE CREAM WITH VANILLA COOKIES

Steps:

• In a large bowl combine the ice cream, grape jelly and smooth peanut butter. Gently stir to combine, leaving streaks of jelly and peanut butter throughout the ice cream. Spoon the mixture into 4 dessert bowls. Garnish each bowl with 2 vanilla wafer cookies and various toppings, if so desired.

COOKIES AND CREAM ICE CREAM PIE

Steps:

• Use food processor or blender to finely crush 18 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Use knife to coarsely chop remaining cookies; mix with ice cream. Spoon into crust; cover with COOL WHIP. Freeze 4 hours or until firm.
• Slice mango when ready to serve pie; arrange on pie. Garnish with mint.

COOKIES AND CREAM ICE CREAM MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside.
• Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin.
• Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush.
• Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.

COOKIES AND CREAM ICE CREAM CAKE

Steps:

• Line 9x5-inch loaf pan with plastic wrap. Cut chocolate ice cream crosswise in half, then cut each half into 4 slices. Place 4 slices on bottom of prepared pan; press to form even layer covering bottom of pan. Reserve 1/2 cup chopped cookies; set aside.
• Sprinkle half the remaining cookies over ice cream layer in pan. Cover with vanilla ice cream; press firmly to form even layer. Top with remaining chopped cookies. Cover with remaining chocolate ice cream slices; press firmly to completely cover cookie layer. Freeze 3 hours or until firm.
• Invert dessert onto platter just before serving. Remove pan and plastic wrap. Top dessert with reserved cookies.

COOKIES AND CREAM ICE CREAM

Steps:

• Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan.
• Gradually stir in milk.
• Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
• Gradually stir in 1 cup hot mixture into the beaten eggs.
• Add egg mixture to remaining hot mixture, stirring constantly.
• Cook 1 minute; remove from heat.
• Refrigerate 1 hour.
• Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.
• Add crumbled cookies before freezing.
• Freeze as directed using your ice cream maker manufacturer's directions.

COOKIES AND CREAM ICE CREAM BARS

Steps:

• Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides.
• Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan.
• Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up.
• Slice into bars to serve.

ICE CREAM CONE SLICE-AND-BAKE COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low and add the flour mixture and beat until just combined.
• Turn the dough out of the bowl and bring it together. Remove 3/4 cup dough and set it aside (this will be for the cone). Put 1/2 cup of dough into a medium bowl, add the cocoa powder and mix until combined (this will be for the chocolate ice cream). Put 1 cup dough into a medium bowl, add 1 drop red food coloring and mix until combined (this will be the strawberry ice cream). Place the remaining 2 teaspoons dough into a small bowl, add 2 drops red food coloring and mix until combined (this will be the cherry).
• For the cone: Lightly dust a work surface. Roll the reserved 3/4 cup uncolored dough into a 10-inch log. Press the entire length of the log into an isosceles trapezoid shape. Use a ruler to help flatten the sides and top. The top of the trapezoid should be about 1 inch wide and the bottom should be about 1/4 inch wide. The sides should be about 1 inch tall. Put the log on a piece of plastic wrap. Prop the dough up against a loaf pan with the bottom resting against the counter. Alternatively, if you have 2 loaf pans, place them upside down, next to each other lengthwise. Add a piece of plastic wrap long enough to cover both pans with a slight overhang. Press the cone dough into the plastic wrap between the pans to your trapezoid. Flatten the top.
• Make the strawberry ice cream: Roll the pink dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 1 1/4 inches wide. Brush the flat side with the egg wash and press it on top of the cone.
• Make the chocolate ice cream: Roll the chocolate dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 3/4 inch wide. Brush the flat side with the egg wash and press it on top of the strawberry ice cream.
• Make the cherry on top: Roll the red dough into a 12-inch rope. Brush one side with egg wash and press on top of the chocolate ice cream. Wrap the entire ice cream cone in plastic wrap and freeze until hard, about 30 minutes.
• Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Cut 1/4 inch off each end of the ice cream log with a very sharp knife to reveal the ice cream cone shape. Cut into 1/4-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating about halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
• Make the royal icing: Meanwhile, combine the confectioners' sugar and meringue power in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove half of the icing to a small resealable plastic bag. Add the beige food coloring to the mixing bowl and beat on low speed until the color is incorporated. Transfer to a small resealable plastic bag. Put the chocolate chips in a small microwave-safe bowl and melt in 30 second intervals, stirring in between each, until smooth, about 1 minute. Transfer the chocolate to a third small resealable plastic bag.
• Cut a very small hole in the corner of each of the plastic bags. Pipe the white icing on the chocolate ice cream to mimic whipped cream. Sprinkle with a few rainbow sprinkles. Pipe a few dots of chocolate onto the strawberry ice cream and top with a few mini chocolate chips. Pipe the beige icing in a diagonal crisscross pattern on the cone. Let the icing and chocolate harden completely at room temperature before serving, about 15 minutes.