Directions:

Preheat oven to 400 F.

Spray cookie sheet with cooking spray.

In a bowl, combine egg whites and sugar. Beat on medium speed until frothy. Sift flour and cocoa powder. Add to egg and sugar mixture. Add melted butter, half-and-half and salt. Stir for about 30 seconds.

Leaving space for one or two cookies, spoon 1 tablespoon of batter onto the baking sheet and spread with the back of the spoon into an even circle about 3-4 inches. Bake the 2 cookies for about 8 minutes.

Transfer baking sheet to a heat-resistant surface. Working as quickly as possible, slide a spatula under one of the cookies and lift to a cooler surface, then roll the cookie into a cone shape and let cool. Ice cream cones will start to harden almost immediately. Serve with a scoop of Dreyer's/Edy's Slow Churned Peppermint Light Ice Cream.

Minichurros

• 1 cup water
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 6 tablespoons butter
• 1 cup white flour
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 cup sugar
• 1/2-1 teaspoon ground cinnamon

Preheat 2 inches of canola oil in a 12-inch frying pan to 375 F.

In separate dish, mix sugar and ground cinnamon and set aside. In a 3-quart saucepan, add water, brown sugar, salt and butter. Heat to good boil. Remove from heat and add the flour. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together. Then add this mixture to the flour mixture. Stir until well blended and eggs are completely mixed in. Fill a pastry bag with the churro dough and attach a large, star-shaped tip.

Test your oil by placing a small amount of dough in it. The dough should bubble up; otherwise, your oil is not hot enough. Once the oil is hot enough, squeeze some dough with the decorator tool into the oil, about 3 inches long.

You should be able to cook 6-8 churros at a time. Cook them about 3-4 minutes, turning once. Once churros are golden brown, place them on a paper towel-covered plate to absorb excess grease. While still warm, roll each churro into a round dish with the cinnamon and sugar mixture; coat well. Serve with a frosty mug of Dreyer's/Edy's Slow Churned Hot Cocoa Light Ice Cream.

Makes 2 1/2 Dozen Churros.

For more information and recipes, visit www.slowchurned.com.