Chocolate Dipped Ice Cream Cone Recipes

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HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES

Skip the ice cream parlor this time around and try this tasty recipe for Homemade Chocolate-Dipped Ice Cream Cones.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5



Homemade Chocolate-Dipped Ice Cream Cones image

Steps:

  • In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
  • Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
  • Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
  • One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
  • Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
  • Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
  • Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
  • Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. vegetable oil
6 ice cream sugar cones
3 cups vanilla ice cream
3/4 cup chopped PLANTERS Dry Roasted Peanuts

CHOCOLATE-DIPPED ICE CREAM CONES

When you're hanging by the pool with no ice cream truck in sight, cool off with our homemade, customizable version of a classic: an ice cream cone with a crunchy chocolate shell (and cone inner coating) studded with toppings. Coconut oil helps the shell harden quickly, but you can use shortening if coconut isn't your thing. Our favorite combos to try: strawberry ice cream with pistachios, coconut ice cream with toasted coconut and salted caramel gelato with a sprinkle of sea salt. For a nice serving presentation, cover your cone holder in decorative wrapping paper (click the Photos tab for our step-by-step guide).

Provided by Cooking Channel

Categories     dessert

Time 50m

Yield 8 cones

Number Of Ingredients 6



Chocolate-Dipped Ice Cream Cones image

Steps:

  • Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
  • 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. Transfer to a small bowl.
  • Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
  • Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
  • Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
  • Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

4 ounces semisweet chocolate, chopped into small pieces
1/4 cup coconut oil or vegetable shortening
Kosher salt
8 small sugar cones
2 pints of your favorite ice cream
1/4 cup chopped nuts or toasted coconut or other topping

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY

Here's what you need: semisweet chocolate chips, heavy cream, coconut oil, ice cream sugar cones, vanilla ice cream, chopped peanut

Provided by Alix Traeger

Categories     Desserts

Yield 6 servings

Number Of Ingredients 6



Homemade Chocolate-Covered Ice Cream Cones Recipe by Tasty image

Steps:

  • In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
  • In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
  • Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
  • Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
  • Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
  • Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
  • Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
  • Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
  • While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
  • Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
  • Enjoy!

2 ½ cups semisweet chocolate chips, divided
½ cup heavy cream
½ cup coconut oil
6 ice cream sugar cones
1 gal vanilla ice cream, softened
1 cup chopped peanut

CHOCOLATE-DIPPED ICE CREAM CONES WITH PEANUTS

Drumroll please! This homemade Drumstick treat is as good from the first bite of creamy chocolate-covered ice cream as it is to the last nibble of decadent chocolate-coated cone.

Provided by Erica Clark

Categories     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Peanut     Summer     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 drumsticks

Number Of Ingredients 5



Chocolate-Dipped Ice Cream Cones With Peanuts image

Steps:

  • Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally.
  • Drizzle 1 Tbsp. chocolate into each cone, tilting and turning cone as you drizzle to evenly coat the inside. Shake cones upside down above bowl to allow excess chocolate to drip back into bowl; set leftover chocolate aside. Stand cones in narrow freezer-safe glasses to hold them upright. Freeze until chocolate is set, about 15 minutes.
  • Working one at a time, remove cone from freezer and fill with ice cream, packing gently. Make a rounded scoop at top of cone, pressing down lightly to make sure it is well attached. Set cone back in glass; repeat with remaining cones. Freeze again until firm, at least 30 minutes.
  • If reserved chocolate has thickened, briefly reheat in microwave to loosen. Working one at a time, quickly dip ice cream end of cone into chocolate, turning to coat and making sure ice cream is fully covered. Carefully rotate cone, allowing excess chocolate to drip back into bowl. Immediately sprinkle with peanuts and freeze again until chocolate is set, about 10 minutes.
  • Do Ahead
  • Drumsticks can be frozen until set, then stored in an airtight container and frozen for up to 7 days.

9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
3 tablespoons refined coconut oil
6 sugar cones
1 pint vanilla ice cream
2 tablespoons peanuts, chopped

DIPPED ICE CREAM CONES

You can also have a fancy waffle cone at home, not just at an ice cream shop. It is the perfect dessert for any summer supper.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 4



Dipped Ice Cream Cones image

Steps:

  • In a microwave, melt chips and shortening; stir until smooth. Dip the top of each waffle cone into chocolate, allowing excess to drip off; roll in toppings of your choice. Place on waxed paper; let stand until set.

Nutrition Facts :

1 cup semisweet chocolate chips, vanilla or white chips
1 teaspoon shortening
12 ice cream waffle cones or bowls
Optional toppings: Assorted sprinkles, chopped nuts, sweetened shredded coconut and and small jelly beans

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Bastille Day     Frozen Dessert     Birthday     Family Reunion     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield MAKES 8

Number Of Ingredients 5



Chocolate-Dipped Toffee Crunch Ice Cream Cones image

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12



Chocolate-Dipped Ice Cream Cone Cupcakes image

Steps:

  • Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

1 package French vanilla or yellow cake mix (regular size)
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1 cup butter, softened
1/2 cup shortening
6 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract
GLAZE:
4 cups semisweet chocolate chips
1/4 cup shortening
Colored sprinkles

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