Special equipment: a 9-by-13-baking dish filled with raw rice; a candy thermometer; a small kitchen torch
For the ice cream cones: Fill the bottom of each cone with 1 teaspoon chocolate chips. Fill the cones to the top with chocolate ice cream, gently pressing to pack. Scatter 1 teaspoon diced strawberries over each and press lightly to adhere. Top each with a scoop of strawberry ice cream. Stand the cones in a 9-by-13-inch glass baking dish filled with raw rice and transfer to the freezer. Allow to freeze solid, at least 1 hour.
For the meringue: Meanwhile, place the egg whites and 1/3 cup sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites form soft peaks.
Combine the remaining sugar with 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to 235 to 240 degrees F (softball stage), without stirring.
Continue to beat the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to beat until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. (The mixture should be thick and glossy and hold firm peaks.) Beat in the salt and set aside.
Remove the cones from the freezer. Working quickly, use a small offset spatula to swirl the meringue over each cone, covering the ice cream completely. Return to the rice-filled baking dish. Toast the meringue with a small kitchen torch and serve immediately.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.