Makes 6
Combining things we love has become a sort of hobby of ours. If you haven’t checked out our Avocado Ice Cream – a combination of our favs: avocados, coconuts and ice cream – you should, like right now…
Our next legendary combination is Pretzel Ice Cream Cones. We love pretzels, we love ice cream, and we love crunching up Pretzel Crisps on our ice cream, so why not turn the pretzel into the serving vessel?
We’re just as big fans of cookie bowls and shot glasses as the next person, but there’s something amazing about the sweet + salty goodness achieved with these salty cones.
Prep
Preheat the oven to 400°.
Twist the manila envelopes into a cone shape of the desired size.
Staple the folder so that it keeps the shape.
Use aluminum foil to completely cover the manila cone, creating your cone molds.
Method
Roll out your pizza dough into a long rectangle about 1/4 to 1/3 inch thick. Make sure the dough is at least 3 inches wide on the small side to fit 6 strips.
Cut long strips along the length of the dough about 1/2 inch wide.
Take one cone and one strip of dough. Wrap the dough in a circular design around the cone, overlapping edges so that there are no holes.
Repeat this with each cone mold and dough strip and place the cones on a parchment-lined baking sheet.
Spray each cone lightly with vegan cooking oil spray then immediately sprinkle with sea salt.
Place the baking sheet in the oven for 15 to 20 minutes or until brown.
Let the pretzels cool slightly before carefully removing the cone mold from the pretzel.
Notes + Serving Tips
Once the cones are cooled, scoop in your favorite ice cream and enjoy!
We recommend pairing with our Peanut Butter Salted Caramel Nice Cream, Avocado Ice Cream, or your favorite nutty ice cream, paired with our Hot Fudge Sauce.
Cones can be stored at room temperature for up to 3 days.