Unite your favorite ice cream flavors and toppings with chocolate and cones to create the ultimate ice cream treat! For me this means rocky road ice cream and almonds. Although, vanilla and pistachios are a huge hit also. Take this basic chocolate-dipped ice cream cone recipe and create something all your own. Please note: this recipe has two steps, each requiring some freeze time, so plan accordingly.
Ingredients
1 1/2 cups chocolate chips (or other flavor)
3 tbsp. coconut oil
12 sugar waffle cones
1/2 gallon ice cream
Wax paper cut into squares to wrap around each cone
Step 1 - Fill the cones with ice cream.
As you fill the cones I suggest having a pan in the freezer to place the cones in as you finish each one. When filling, start with small pieces of ice cream and push each piece down into the cone gently until the cone is full and the ice cream is level with the top of the cone. Then, take your scooper and get that picture perfect scoop to top the cone for a nice finish. Wrap each cone in wax paper and place in the freezer.
Step 2 - Dip the ice cream cones into the chocolate.
When the ice cream has frozen solid again, the cones are ready for dipping. If possible, work next to your freezer, taking only one or two cones out at a time to dip so the ice cream stays frozen. Whether the topping is sprinkled on top or the whole cone is rolled into it is entirely up to you. It's likely to get messy either way.
Get your toppings ready! To prepare your chocolate, microwave the chips and oil in a glass or other microwavable container. The best containers are tall and narrow but wide enough for the cone. I like to use my Pyrex two-cup measuring container. Microwave for 60 seconds. Stir and continue microwaving for 15 second intervals until the chips are all melted. Now dip the cone, put on your topping, rewrap in the wax paper, and place back into the freezer. Keep in mind, the thinner the dip, the thinner the coating, and vice versa. If the first cone isn't completely coated easily with one dip then adjust chocolate by adding more chips to thicken or more oil to thin. When the chocolate has hardened in the freezer the cones are ready to pass out and be devoured by your appreciative family and friends!
Unite your favorite ice cream flavors and toppings with chocolate and cones to create the ultimate ice cream treat! For me this means rocky road ice cream and almonds. Although, vanilla and pistachios are a huge hit also. Take this basic chocolate-dipped ice cream cone recipe and create something all your own. Please note: this recipe has two steps, each requiring some freeze time, so plan accordingly.
Ingredients
1 1/2 cups chocolate chips (or other flavor)
3 tbsp. coconut oil
12 sugar waffle cones
1/2 gallon ice cream
Wax paper cut into squares to wrap around each cone
Step 1 - Fill the cones with ice cream.
As you fill the cones I suggest having a pan in the freezer to place the cones in as you finish each one. When filling, start with small pieces of ice cream and push each piece down into the cone gently until the cone is full and the ice cream is level with the top of the cone. Then, take your scooper and get that picture perfect scoop to top the cone for a nice finish. Wrap each cone in wax paper and place in the freezer.
Step 2 - Dip the ice cream cones into the chocolate.
When the ice cream has frozen solid again, the cones are ready for dipping. If possible, work next to your freezer, taking only one or two cones out at a time to dip so the ice cream stays frozen. Whether the topping is sprinkled on top or the whole cone is rolled into it is entirely up to you. It's likely to get messy either way.
Get your toppings ready! To prepare your chocolate, microwave the chips and oil in a glass or other microwavable container. The best containers are tall and narrow but wide enough for the cone. I like to use my Pyrex two-cup measuring container. Microwave for 60 seconds. Stir and continue microwaving for 15 second intervals until the chips are all melted. Now dip the cone, put on your topping, rewrap in the wax paper, and place back into the freezer. Keep in mind, the thinner the dip, the thinner the coating, and vice versa. If the first cone isn't completely coated easily with one dip then adjust chocolate by adding more chips to thicken or more oil to thin. When the chocolate has hardened in the freezer the cones are ready to pass out and be devoured by your appreciative family and friends!
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Lindsey VanTassel enjoys living in the Last Frontier with her family of four, eight if you count the dogs! She loves spending time in the kitchen creating and perfecting recipes to share with her family, friends, and community.
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