Ingredients
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2 sugar Sugar Ice Cream Cones
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¾ cup (167 g) Unsalted Butter
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¾ cup (188 g) whole-milk Ricotta Cheese
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½ cup (100 g) Sugar
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½ teaspoon Vanilla Extract
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½ teaspoon Lemon Zest
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1½ cups (188 g) heat-treated all-purpose Flour
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1/8 teaspoon Salt
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½ cup (88 g) mini semisweet Chocolate Chips
Directions
Steps
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1
Done
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Place the ice cream cones into a resealable plastic bag and seal with most of the air out of it. Using a rolling pin or another heavy kitchen utensil, smash the cones into small pieces. Set aside. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and ricotta until smooth. Add the sugar and cream until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done. |
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3
Done
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Add the vanilla and mix until combined. If you’re using the lemon zest, add it and mix until combined. |
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4
Done
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In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated. |
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5
Done
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Fold in the chocolate chips and the sugar cone pieces by hand. |
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6
Done
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Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer. |
