Using a melon baller or teaspoon measure, spoon out small bits of dough and roll them in your hands to create small cookie dough balls. Repeat until you’ve worked through 7 ounces of raw Just Cookie Dough (or half the tub!). Set it aside. 

To a stand-up mixer, with the whisk attachment, add the heavy cream. (Alternatively, you can use an electric hand mixer and a large bowl.) Beat the heavy cream on medium to high speed until light and fluffy and medium peaks form, about 2 to 3 minutes. Don’t walk away! Whipped cream can over-beat very quickly so just be sure to watch it the entire time.  

Pour in the sweetened condensed milk into a medium bowl, along with a pinch of salt. Add the whipped cream and fold it into the condensed milk. 

To a freezer safe (6-cup) container, add a small layer of the cream mixture to the bottom and smooth it out. Add a few cookie dough balls and then add more of the cream mixture on top. Repeat until you’ve worked through all of the cookie dough balls and cream mixture. Transfer to the freeze to chill for at least 5 hours, ideally overnight. 

To make the melted chocolate, place a small bowl over a saucepan that has a few inches of water in it. Place the double boiler over a medium flame and add the chocolate and coconut oil to the bowl. When the chocolate looks melted, stir with a spoon and remove from the heat. 

Add a few scoops of the Just Cookie Dough ice cream to each of the waffle cone bowls. Drizzle the tops of the ice cream with the melted chocolate, add a few pinches of sprinkles, a dollop of whipped cream and top with a cherry. Garnish with a few extra balls of cookie dough.