- Level: Easy
- Yield: 6 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 473
Total Fat: 29 g
Saturated Fat: 18 g
Carbohydrates: 44 g
Dietary Fiber: 7 g
Sugar: 25 g
Protein: 10 g
Cholesterol: 27 mg
Sodium: 104 mg - Total: 1 hr (includes freezing time)
- Active: 30 min
Recreate the magic of childhood ice cream truck treats right in your own kitchen! Ree Drummond fondly remembers racing out for chocolate-dipped cones as a kidand now she whips up her irresistible homemade version at Drummond Ranch. These decadent chocolate-dipped ice cream cones with cookies and cream or mint chocolate chip are a breeze to make and guaranteed to delight everyone. Grab your cones and get scooping for a fun, frosty adventure!
Ingredients
- 8 ounces semisweet baking chocolate, chopped
- 1 teaspoon coconut oil
- 1 pint cookies and cream ice cream
- 1 pint mint chocolate chip ice cream
- 6 sugar cones
- Crushed sandwich cookies and sprinkles, for garnish
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Special equipment:
- a 1/3-cup ice cream scoop
Directions
- Melt the chocolate and coconut oil together in a double boiler, stirring gently until smooth. Remove from heat and set aside.
- Remove ice cream pints from the freezer to soften for about 5 minutes.
- Arrange six small glasses on a sheet tray or 9-by-13-inch baking dish to hold cones upright.
- Spoon 1 tablespoon melted chocolate into each cone, then stand them in the glasses.
- Fill cones three-quarters full with cookies and cream ice cream using a tablespoon, pressing down firmly. Top with a 1/3-cup scoop, pressing to secure.
- Dip filled cone upside down into melted chocolate, then immediately sprinkle with crushed cookies. Return to glass and repeat for three cones.
- Repeat with mint chocolate chip ice cream, garnishing tops with colorful sprinkles for the remaining three cones.
- Freeze cones for 30 minutes until firm. Wrap individually in parchment paper and store in a resealable bag or airtight container in the freezerready for instant joy anytime!
