Mint Chocolate-Dipped Ice Cream Cones
- Level: Easy
- Yield: 8 cones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 351
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 32
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 246
- Total: 55 min
- Prep: 5 min
- Inactive: 45 min
- Cook: 5 min
Ingredients
6 ounces semisweet chocolate, chopped into small pieces
6 tablespoons vegetable shortening
Kosher salt
1/4 teaspoon peppermint extract
8 small sugar cones
2 pints mint chocolate chip ice cream
Sprinkles or mini chocolate chips, for decorating
Directions
Special equipment:
A shoebox or other small box- To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly). Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife. Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright.
- Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl, and stir in the mint extract.
- Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Let the chocolate set up at room temperature, about 15 minutes.
- Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
- Put your desired topping in a small bowl. If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
- Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve. To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed.