Preheat oven to 350F
Grease Ice Cream Cone Pan with Pillsbury baking spray with flour
Combine graham cracker crumbs; flour reserving 2 tablespoons, baking powder, and cinnamon in a mixing bowl. In a electric mixer cream butter and sugar until fluffy. Then add eggs one at a time and beat well. Then add sour cream and vanilla until well mixed. Once everything is combined slowly add the dry mixture. When smooth, mix the 2 tablespoons of flour with the chocolate chips and then fold into mixture.
Pour evenly into ice cream cone pan and bake for about 25 minutes or until toothpick comes out clean. Take out of pan and cool on baking racks.
Lower temperature to 325F
In an electric mixer place egg whites and meringue powder and mix on high until peeks are stiff but not dry.
Once stiff fold in ¾ cup marshmallow fluff slowly.
When combined place in pastry bag with a large star tip and pipe onto a greased baking sheet creating a cone shape in about a 2 ½ inch circle. Place in oven and bake until golden brown about 10-15 mins. Take out and cool completely.
Place a table spoon of remaining fluff on top of the cake cone and then place marshmallow topper.
Why this recipe represents the holiday:
4th of July is a very memorable weekend for me every year. My family piles in the car and we head to the Jersey shore to go camping. We eat ice cream in the afternoon and make smores by the fire at night, too of my favorite things to eat. Over the winter it seems that 4th of July can’t come fast enough. This recipe represents a little “4th” on a cold December day. Enjoy!