Cookie Cones with Raspberry Chocolate Chip Ice Cream

Makes 14 cones
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 3 egg whites
  • 1/2 cup flour
  • 1/4 cup finely chopped almonds
  • 1 tbsp. Dutch process cocoa
  • 1/4 tsp. salt
  • 2 (pts.) Sonny's Raspberry Chocolate Chip Ice Cream
  • 2 (6 oz.) containers fresh raspberries
  • - fresh mint sprigs

In mixer bowl, combine sugar and butter on low speed until light and fluffy (2-3 min.); beat in egg whites. Add flour, almonds, cocoa and salt, beating until thoroughly combined. Spoon about 2 tbsp. batter onto parchment-lined baking sheet (make only 2 at a time). Bake in a preheated 350° oven until golden-brown (12-14 min.); cool slightly. Quickly roll cookies into a cone shape, overlapping in the front; cool completely. Repeat with remaining batter. (If cookies stick or become too firm, place baking sheet back into the oven for a moment.) Store in an airtight container until ready to fill.

To Serve: Arrange a few raspberries in bottom of small sherbet glasses. Place a scoop of ice cream into each cone; place in sherbet glass with berries. Garnish each with a fresh mint sprig.