Cookie Dough on a Cone (For Real)


Photograph by Wes Battoclette

Anything is possible at Pendleton Parlor. Even three heaping scoops of edible cookie dough goodness perched on a waffle cone. The sister shop to owner Nick Ganim’s five-year-old Milford Parlor, the new storefront serves five crave-worthy flavors, including chocolate chip cookie, sugar cookie, cake batter, s’mores, and a rotating seasonal.

The fluffy dough—made daily in micro-batches—has a homemade consistency, and a pasteurized egg substitute means it’s totally safe to eat. Miniature semisweet chocolate chips and sprinkles add extra crunch. Eat it solo, with creamy whip, affogato style, in a sundae, or blended into a milkshake or malt. Creamy whip possibilities surpass the standard vanilla, chocolate, and swirl, too. From edible gold flakes to Nutella, more than 25 toppings and sauces can be mixed in. “I want people to feel like [this location] is one of a kind, even if it’s the same company as the Milford location,” Ganim says. So don’t be shocked when a life-size Bumblebee Transformer holding an ice cream cone greets you at the door.

Pendleton Parlor, 1218 Broadway St., Pendleton, (513) 381-0925

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