Chocolate Dipped Ice Cream Cones #Sponsored by Chocoley

I know, I know... I promised you that my next ice cream post would be home made chocolate ice cream, but with all of the ice cream sitting in my freezer I needed something to put it in. So today's post is not chocolate ice cream, but instead chocolate dipped ice cream cones.

Hey, it's still chocolate, right?

I don't know about you, but if you give me the choice between a waffle cone, a sugar cone, or a cake cone I will absolutely choose the waffle cone every single time. My decision is generally made based on the fact that it holds the most ice cream (when it comes to ice cream I am an absolute glutton, but I doubt that comes as any surprise to you.) The only thing that might tempt me away from my beloved waffle cone would be the chocolate dipped ice cream cones that you'll occasionally see at the ice cream shop.

Those are mind-blowingly delicious!

Since you can't purchase them ready made (unless you want to buy drumsticks) I decided to set about making my own. It just so happens that I had all of the necessary ingredients on hand (including several pounds of chocolate from our sponsor Chocoley.) You don't need many ingredients for this recipe, just a package of sugar cones, a batch of DIY Magic Shell, and the topping of your choice. You could even take it one step further and make your own drumsticks.

I think I know what I'll be making for our Fourth of July treats!

To help kick off your summer fun Chocoley is having a sale. This weekend only take 15% Off Your Entire Chocoley order PLUS you'll get $10 in Chocoley "Summer Fun Money" for every $40 you spend at Chocoley (there is no maximum to the amount you can earn.) Sale ends Sunday 7-5-15 at 11:59pm PST. 

Chocolate Dipped Ice Cream Cones

Chocolate Dipped Ice Cream Cones
makes one dozen

Ingredients

DIY Magic Shell
12 sugar cones (you can use waffle cones too)
sprinkles, coarsely chopped nuts, or other topping of your choice

Directions

  • In the microwave warm Magic Shell using low power in 30 second increments until the chocolate has melted. Stir until smooth.
  • Slowly fill the sugar cones with chocolate, swirl around until the sides are evenly coated, then pour out any excess.
  • Dip the top of the cones, place on a parchment lined baking sheet and allow to set for 4 - 5 minutes in the refrigerator.
  • Repeat steps 2 and 3 until your coating has reached your desired thickness.
  • Roll the cones with your choice of topping (we love sprinkles) and place the dipped cones in the refrigerator for 10 minutes to allow the chocolate to fully harden.
  • Fill with your favorite ice cream and enjoy!
My taste tester suggests that you keep a swimming pool nearby for easy cleanup because ice cream can be messy (especially when you're only 3.) Fortunately we had one on hand!

My taste tester suggests that you keep a swimming pool nearby for easy cleanup because ice cream can be messy (especially when you're only 3.) Fortunately we had one on hand!

Notes 

Keep in mind that Magic Shell will return to liquid state at temperatures above 76°F. You'll want to store your cones in the freezer until you're ready to use them. I keep mine in a Disposable Decorating Bag, they're the perfect shape and size.

If you happen to be lacking in freezer space or want a cone that will be shelf stable consider using Chocoley's Drizzle and Design Chocolate. It comes in a handy squeeze bottle that makes filling the cones super easy.

Disclosure

Chocoley provided chocolate and sprinkles to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links and Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.

The Midwest Tea Festival, Part 2: Vendors

I wanted to give you one last peek at the Midwest Tea Festival, so today I'll be giving you the inside scoop on the vendor room. After my brief sojourn outside due to the fire alarm and a presentation given by Shang Tea, I was ready to go check out the vendor room again. There was a great turnout, so it was packed. I had to skip by the first few booths since it was impossible to get to them with my stroller (my little man loves tea, so of course I brought him along.) Don't worry, I came back later once things slowed down.

PiCeramics

One of my first stops was with Yvette Groover of PiCeramics. Her ceramics are gorgeous! While we didn't get to chat, she was busy with a long line of customers, I did talk to her husband about Yvette's plans to move into a larger home studio space later in the year. More room certainly means more ceramics, so I can't wait to see what Yvette comes up with next.

My next stop was Harney & Sons to try and catch up with Michael Harney. He is one difficult man to track down! On my final attempt he was heading off to his tasting café session, so I sampled a few teas and had to move on.

Bingley's Tea - Jane Austen Teas - Emma's Perfect Match

Bingley's Tea - Did you know that Jane Austen was a loose woman too? I didn't until I stopped by Bingley's booth and sampled their line of Jane Austen teas. When I was told that one of the samples, Emma's Perfect Match, was a blend of green tea, roses, strawberry and rhubarb I couldn't hold my tasting cup out fast enough. I have a thing for the combination of strawberry and rhubarb, especially in pie form. It's turns out that it's pretty scrumptious in tea form too.

Traveling Tea - Queen's Pantry - Chai Scottish Shortbread

Traveling Tea - a St. Louis based shop, caught my attention for being the only vendor selling food. I bought some of the Chai Scottish Shortbread made by Queen's Cuisine using Traveling Tea's Custom Blend Chai Spice Mix. I didn't start munching on them until I was on my way home, but the first bite made me wish I'd picked up a few of the other tasty looking treats they were selling.

The London Tea Room

London Tea Room - I've been meaning to stop in here since they were located down on Washington Ave. My last summer living in St. Louis had me working with a visiting artist from Chicago just down the street at Art Dimensions. I passed by every day when I got off the metro, but never could find the time to stop in.  I seriously regret that because these ladies know how to have fun! If you're in the St. Louis area make sure to stop by their new location on Morgan Ford Road by Tower Grove Park. When you do, might I suggest you try the Naughty Vicar, one of their best selling teas (which I was fortunate enough to sample during the festival.)

Queen's Pantry

I finally made it back around to the vendors I passed over, one of which was Queen's Pantry. I sat in on their tasting café session (you can read all about it here) and decided to pick up some of their Highland Hearth Rooibos blend. During the tasting café I was able learn how to make a tea latte with vanilla almond milk and boy was it tasty.

Shang Tea - Tangerine Blossom Red Tea

I also stopped by the Shang Tea booth for the third time so I could chat with Kyle Rutliff. He gave a presentation on Brick Aged White Tea & The Wonders of Unglazed Porcelain earlier in the day. Of course I used the trip as an excuse to sample the Tangerine Blossom Red Tea again, which ended up being my personal favorite from the festival. 

Lucky Baby Tea Company

Lucky Baby Tea - This was one of my very last stops during the festival. I took a few moments to speak with D. Shattuck about her brilliant business (it's a mobile tea cart serving up traditional Chinese Tea Gong Fu Style.) If you spend even the briefest moment with Dee you'll immediately see how passionate she is about tea. If you're in the KC metro area and are looking for something tea related to spice up your gathering, then talk to Dee. You'll have a great time while she serves up traditional Chinese tea (with a smile.)

Unfortunately I wasn't able to take photos of all of the booths, it was just a little too crowded for that, but I had a great time chatting with everyone there. I did miss out on talking with Elyse Petersen from Tealet and James Norwood Pratt. I'm still kicking myself about that. Otherwise, I'd say my first tea festival was a success. Hopefully I'll be able to make it back to Kansas City next year and do it all over again!

If you missed Part 1: Presentations and Tasting Cafe make sure to go back and check it out. Don't forget to visit us on instagram for more photos.