초록 ▼

An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately ⅛″th

An edible, hand held food product that may be used as a container for ice cream and other frozen confections is formed from a shell of baked cookie dough. Unlike traditional wafer ice cream cones, the thickness of the wall of the ice cream cone of the present invention is at least approximately ⅛″thick. The cookie dough that is used to produce the ice cream cone of the present invention is normal cookie batter comprised of a liquid, eggs, shortening, flour, sugar, and dry flavoring ingredients, with a reduced amount of leavening agent (i.e. baking powder, baking soda or cream or tartar). The leavening agent is approximately 10-60% by volume of the amount of leavening agent used in normal cookie dough recipes.

대표청구항 ▼

An apparatus for making from cookie dough an edible, hand held food product that may be used as a container for ice cream and other frozen confections comprising: a first pan having a top surface and a plurality of container shaped mold cavities, each with at least one corner, edge, or point formed

An apparatus for making from cookie dough an edible, hand held food product that may be used as a container for ice cream and other frozen confections comprising: a first pan having a top surface and a plurality of container shaped mold cavities, each with at least one corner, edge, or point formed by the intersection of a surface with itself or with one or more other surfaces, extending downwardly from said top surface to define a female mold portion; a second pan having a bottom surface adapted for engagement with said top surface in an inserted position, said second pan having a plurality of container shaped mold members, each with at least one corner, edge, or point formed by the intersection of a surface with itself or with one or more other surfaces, extending downwardly from said bottom surface for insertion into said mold cavities, the size and configuration of said mold members being smaller than said mold cavities so that upon insertion to an inserted position, a gap of no less than ⅛″and no greater than ½″will be formed between said mold cavities and mold members; alignment means for aligning said first and second pans into said inserted position; retaining means for selectively retaining said first and second pans in said inserted position; and a vent for venting said gap.