Homemade Dipped Cones
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 473
- Total Fat
- 29
- Saturated Fat
- 18
- Carbohydrates
- 44
- Dietary Fiber
- 7
- Sugar
- 25
- Protein
- 10
- Cholesterol
- 27
- Sodium
- 104
- Total: 1 hr (includes freezing time)
- Active: 30 min
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
Directions
Special equipment:
a 1/3-cup ice cream scoop- Over a double boiler, stir and melt the chocolate and coconut oil together until smooth. Set aside.
- Bring the pints of ice cream out to soften slightly, about 5 minutes.
- Meanwhile, place six small glasses on a sheet tray or 9-by-13-inch baking dish.
- Pour a tablespoon of the melted chocolate into each of the cones, placing them into the glasses to hold them upright as you go.
- Start with the cookies and cream ice cream. Using a tablespoon, add a few spoonfuls of the ice cream to a cone. Use the back of the spoon to gently press the ice cream down inside the cone, leaving it about three-quarters full. Next, take a 1/3-cup ice cream scoop, make a perfect scoop of ice cream, and press it firmly directly into the top of the cone.
- Turn the cone upside down and dip into the melted chocolate. Quickly sprinkle the top with the crushed cookies. Return the cone to its glass and repeat with 2 more cones.
- Next, continue the process with the mint chocolate chip ice cream, sprinkling the tops with the sprinkles, making 3 more.
- Transfer to the freezer to firm up for 30 minutes. Wrap the cones individually in parchment paper and store in a large resealable plastic bag or airtight container in the freezer until ready to eat, straight from the freezer.