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!
Chocolate Dipped Ice Cream Cones
makes one dozen
DIY Magic Shell
12 sugar cones (you can use waffle cones too)
sprinkles, coarsely chopped nuts, or other topping of your choice
- 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!
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.
Chocoley provided chocolate and sprinkles to help facilitate this project. All other supplies were purchased on my own.
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