Dipped Ice Cream Cones Recipes

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!

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.

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.

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.