Crunchin' Cookie Dipped Cone Recipe

Dairy Queen's Crunchin' Cookie Dipped Cone is soft serve dipped in a blue cone coating with chocolate cookie pieces in it, a cookies and cream flavour launched in February 2025. At home, melt white chocolate with coconut oil, colour it blue, stir in crushed chocolate sandwich cookies and dip hard-frozen vanilla ice cream on a cone into it. The shell sets in seconds.

What the Crunchin' Cookie Dipped Cone is

Dairy Queen announced it on 25 February 2025: soft serve dipped in a blue cone coating with choco cookie pieces in the coating, with a cookies and cream flavour, for a limited time at participating restaurants.

The coating then moved to other treats. Scary Mommy reported on 10 March 2025 that, according to a Dairy Queen spokesperson, a Blizzard and a parfait with the coating had been added to the menu.

The recipe below is a reconstruction from that description, and MakeFoodLovely is not connected with Dairy Queen.

Recipe

Crunchin' Cookie Dipped Cone

A reconstruction of Dairy Queen's Crunchin' Cookie Dipped Cone — vanilla ice cream on a cone, dipped in a blue white-chocolate and coconut oil coating with chocolate cookie crumbs. Six cones.

3.5 (2)Print

Prep

15 min

Cook

2 min

Total

55 min

Serves

6

Cuisine

American

Ingredients

• 6 cake cones
• 3 cups vanilla ice cream
• 6 ounces white chocolate chips (about 1 cup)
• 2 tablespoons refined coconut oil
• 1/4 teaspoon oil-based blue food colouring
• 3 chocolate sandwich cookies, finely crushed

Instructions

1. Press a 1/2-cup scoop of ice cream firmly onto each cone, smooth it into a dome and stand the cones in glasses. Freeze for 30 minutes, until the ice cream is hard.
2. Melt the white chocolate chips with the coconut oil in the microwave in 20-second bursts, stirring each time, until smooth. Stir in the food colouring and the cookie crumbs.
3. Pour the coating into a narrow cup, deep enough to cover the ice cream, and let it cool for 5 minutes. It should be liquid but no longer warm.
4. Take one cone at a time from the freezer, turn it upside down and dip the ice cream into the coating up to the rim of the cone. Lift it out and hold it over the cup for a few seconds while the excess drips off and the shell sets.
5. Eat at once, or stand the cones back in the glasses and return them to the freezer.

Nutrition

Calories:

370

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Why the shell sets in seconds

The coconut oil does it. Coconut oil is a white solid below about 77°F and a thin liquid above, as Wikipedia puts it, so a coating thinned with it hardens the moment it touches frozen ice cream. Refined coconut oil has no coconut taste; unrefined oil brings one.

Colouring white chocolate blue

Use a colouring made for chocolate, either oil-based or a powder. Ordinary liquid or water-based gel colouring makes melted chocolate seize into a stiff paste. Add the colour a few drops at a time, since white chocolate is ivory and the blue goes towards turquoise.

The cookies go in as fine crumbs. Large pieces sink to the bottom of the cup and do not stick to the cone.

Ice cream that survives the dip

• Press it on. A scoop that only sits on the cone falls into the cup when the cone is turned over.
• Freeze it hard. Thirty minutes in the freezer after scooping.
• A cool coating. Warm coating melts the surface, and the shell slides off.
• A narrow, deep cup. The coating has to be deep enough to cover the dome in one dip.

About a quarter of the coating stays in the cup. The calorie figure in the card counts all of it.

Parfait and Blizzard

The two other treats with this coating have their own pages here: the cookie crunch parfait and the cookie crunch Blizzard.

For other soft serve treats made at home, see the OREO McFlurry and the French silk pie Blizzard.