Chocolate-Dipped Ice Cream Cones Recipe

Chocolate-Dipped Ice Cream Cones

Difficulty: Easy
Yield: 8 cones
Nutritional Information Per Serving (1 of 8 servings):
- Calories: 319
- Total Fat: 21 g
- Saturated Fat: 13 g
- Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Sugar: 24 g
- Protein: 4 g
- Cholesterol: 29 mg
- Sodium: 230 mg
Time: Total 50 minutes, Active 5 minutes

Craving that iconic ice cream truck treat but stuck poolside without one? Whip up these irresistible homemade chocolate-dipped cones in minutes! A crisp chocolate shell coats both the inside and top, finished with your dream toppings. Coconut oil ensures a speedy harden, though shortening works too. Get creative: pair strawberry ice cream with crunchy pistachios, coconut with toasted flakes, or salted caramel gelato with sea salt flakes. For a stunning presentation, line your cone holder with festive papercheck our Photos tab for the how-to.

Ingredients

4 ounces semisweet chocolate, finely chopped
1/4 cup coconut oil or vegetable shortening
Pinch of kosher salt
8 small sugar cones
2 pints of your preferred ice cream
1/4 cup chopped nuts, toasted coconut, or other toppings

Instructions

Prepare a cone holder: Select a small, sturdy, and clean box that fits in your freezer. Flip it upside down and use a sharp knife to cut eight 'X' shapes spaced about 2 inches apart. Carefully open each X with your fingers to create secure spots to hold the cones upright.
In a small saucepan over medium-low heat, melt the chocolate, coconut oil, and a pinch of salt together, stirring continuously with a rubber spatula until smooth, about 4 minutes. Pour the melted mixture into a small bowl.
Pour about 1 tablespoon of the melted chocolate into each sugar cone, swirling to coat the interior completely. Pour any extra chocolate back into the bowl. Place the coated cones upright in the cone holder. Repeat for all cones. Freeze for approximately 10 minutes to let the chocolate set.
Fill each cone to the brim with ice cream, then add an extra 1/3-cup scoop on top. Place the cones back in the holder and freeze for about 30 minutes to harden the ice cream.
Dipping the cones: Pour your chosen topping into a small bowl. If the leftover chocolate starts to harden, warm it in the microwave in 10-second bursts with stirring in between until smooth again. Dip the ice cream scoop tops into the chocolate to cover most of the surface, leaving a bit of ice cream showing. Allow excess chocolate to drip off, then immediately coat the dipped scoop with your topping. Work swiftly as the chocolate shell solidifies within seconds.
Serve cones right away or freeze until you are ready to enjoy them. For individual storage (up to two weeks), wrap each cone securely with a large piece of wax paper and seal with tape.