Have you ever wanted every dessert all at once? Well — confession — I have, and I think we may have accomplished it. This is what I call the most epic sundae of a lifetime: chocolate chip cookie cone and chocolate chip cookie ice cream, topped with two donuts and edible chocolate chip cookie dough. Oh, and I can’t forget the sprinkles and the chocolate syrup!

*This just in!* This sundae is FDA-approved to heal any heartbreak or bad-day problems.



  • 2 Tablespoons active dry yeast
  • 1/4 cup warm water
  • 1 1/2 cups warm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups flour
  • 1 quart vegetable oil (for frying)


  1. Pour yeast in the warm water; let sit for five minutes until the water becomes foamy looking.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix on low speed.
  3. Slowly add the remaining flour 1/2 cup at a time. Mix until smooth and elastic.
  4. Place the dough into a greased bowl and cover. Set in a warm place to rise — this will take about an hour.
  5. Roll out the dough on a floured surface until it is 1/2 inch in thickness. Cut with two circle cookie cutters to create the donut shape.
  6. Cover donuts with a cloth and let the donuts rise again. This will be about 30 minutes.
  7. Heat oil to 350 degrees in a large pot. Slide donuts into the hot oil — turn donuts over as they rise to the surface. Remove from hot oil, to drain on a wire rack.

Sprinkle the yeast over your warm water. Let it sit for five minutes until it gets to a foamy consistency. If it doesn’t look foamy, throw it away and try again. Believe me — it’s super important to get this step right, so do it right ;)

Mix together the yeast mixture, shortening, sugar, salt, eggs, milk, and two cups of flour. Set on slow speed and mix until combined.

Slowly add the rest of the flour — 1/2 cup at time. Mix until smooth and elastic.

Place dough in a greased bowl and cover with a dish towel. Let sit in a warm spot for about one hour, until the dough has risen and doubled in size.

Place the dough on a floured surface and roll out until it is about 1/2-inch thick.

Use a large and small circle cookie cutter to create your donuts. Cut them out pretty close together, because you can not re-roll the scraps to cut again.

Place your donuts and donut holes on a tray and cover for 30 minutes. They should puff up and double in height.

Heat your oil to about 350 degrees Fahrenheit, and then add in your donuts. They’ll cook fast, so stay on top of it! Once they rise to the top, flip them over to the over side. You’ll want a nice golden brown color. Place them on a cookie sheet to let the excess oil drip off, and then while they’re still hot, dip them in glaze. Follow along below to see how to make the glaze!

Donut Glaze


  • 1/3 cup butter
  • 2 cups confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 Tablespoons water

Melt butter in microwave. Stir in confectioners sugar, vanilla, and water until smooth.

Dip the warm donuts into the glaze and place back onto the drying rack for them to cool.

Edible Chocolate Chip Cookie Dough


  • 1/4 cup packed brown sugar
  • 2 Tablespoons butter
  • pinch of salt
  • 1/4 teaspoon vanilla
  • 1 Tablespoon milk
  • 5 Tablespoons flour
  • 2 Tablespoons chocolate chips

First mix together the softened butter with the brown sugar. Once combined, mix in the vanilla, salt, milk, flour, and finally the chocolate chips. Form together in small cookie dough balls.

Layer it all together! Cone, ice cream, donut, ice cream, donut, ice cream, cookie dough, chocolate syrup, sprinkles. Oh baby!

This cone is messy! We suggest eating it outside, and if possible, near a pool to remove all the extra sticky ;)

Of course I went for the bite :)

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DIY Production and Styling: Kelly Bryden
Photography: Brittany Griffin