Chocolate-Dipped Ice Cream Cones
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Coconut Oil1 cup
Nut (chopped)Directions:
1
Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer
2
Turn it over, and cut eight X's about 2 inches apart with a sharp knife
3
Open up each X with your fingers so it will securely hold an ice cream cone upright
4
Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes
5
Transfer to a small bowl
6
Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside
7
Pour any excess chocolate back into the bowl
8
Place the cone in the cone holder
9
Repeat with the 7 remaining cones
10
Freeze the cones to set the chocolate, about 10 minutes
11
Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop
12
Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes
13
Dip the cones: Put your desired topping in a small bowl
14
If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again
15
Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed
16
Let any excess chocolate drip off, then immediately dip the top scoop in the topping
17
Work quickly, as the chocolate shell sets in seconds
18
Serve the cones immediately, or put them in the freezer until ready to serve
19
To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed