Best Chocolate Dipped Ice Cream Cones Recipes

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CHOCOLATE-DIPPED ICE CREAM CONES



Chocolate-Dipped Ice Cream Cones image

When you're hanging by the pool with no ice cream truck in sight, cool off with our homemade, customizable version of a classic: an ice cream cone with a crunchy chocolate shell (and cone inner coating) studded with toppings. Coconut oil helps the shell harden quickly, but you can use shortening if coconut isn't your thing. Our favorite combos to try: strawberry ice cream with pistachios, coconut ice cream with toasted coconut and salted caramel gelato with a sprinkle of sea salt. For a nice serving presentation, cover your cone holder in decorative wrapping paper (click the Photos tab for our step-by-step guide).

Provided by Cooking Channel

Categories     dessert

Time 50m

Yield 8 cones

Number Of Ingredients 6

4 ounces semisweet chocolate, chopped into small pieces
1/4 cup coconut oil or vegetable shortening
Kosher salt
8 small sugar cones
2 pints of your favorite ice cream
1/4 cup chopped nuts or toasted coconut or other topping

Steps:

  • Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
  • Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
  • Pour about 1 tablespoon of melted chocolate 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. Freeze the cones to set the chocolate, about 10 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.
  • Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate 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 put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES



Chocolate-Dipped Toffee Crunch Ice Cream Cones image

Categories     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Bastille Day     Frozen Dessert     Birthday     Family Reunion     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield MAKES 8

Number Of Ingredients 5

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

CHOCOLATE-DIPPED ICE CREAM CONES WITH PEANUTS



Chocolate-Dipped Ice Cream Cones With Peanuts image

Drumroll please! This homemade Drumstick treat is as good from the first bite of creamy chocolate-covered ice cream as it is to the last nibble of decadent chocolate-coated cone.

Provided by Erica Clark

Categories     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Peanut     Summer     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 drumsticks

Number Of Ingredients 5

9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
3 tablespoons refined coconut oil
6 sugar cones
1 pint vanilla ice cream
2 tablespoons peanuts, chopped

Steps:

  • Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally.
  • Drizzle 1 Tbsp. chocolate into each cone, tilting and turning cone as you drizzle to evenly coat the inside. Shake cones upside down above bowl to allow excess chocolate to drip back into bowl; set leftover chocolate aside. Stand cones in narrow freezer-safe glasses to hold them upright. Freeze until chocolate is set, about 15 minutes.
  • Working one at a time, remove cone from freezer and fill with ice cream, packing gently. Make a rounded scoop at top of cone, pressing down lightly to make sure it is well attached. Set cone back in glass; repeat with remaining cones. Freeze again until firm, at least 30 minutes.
  • If reserved chocolate has thickened, briefly reheat in microwave to loosen. Working one at a time, quickly dip ice cream end of cone into chocolate, turning to coat and making sure ice cream is fully covered. Carefully rotate cone, allowing excess chocolate to drip back into bowl. Immediately sprinkle with peanuts and freeze again until chocolate is set, about 10 minutes.
  • Do Ahead
  • Drumsticks can be frozen until set, then stored in an airtight container and frozen for up to 7 days.

DARK-CHOCOLATE-DIPPED CHERRY ICE CREAM CONES



Dark-Chocolate-Dipped Cherry Ice Cream Cones image

Provided by Sarah Tenaglia

Categories     Chocolate     Dessert     Kid-Friendly     Back to School     Frozen Dessert     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

3 pints premium cherry ice cream
8 sugar cones
1 11.5-ounce package bittersweet chocolate chips
1/4 cup vegetable oil
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/2 cups coarsely chopped toasted almonds

Steps:

  • Spoon some ice cream into 1 cone, packing gently to fill. Dip large (1/4 cup) round ice cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream, placing each cone in individual glass. Freeze 2 to 8 hours.
  • Place bittersweet chocolate and oil in small glass bowl. Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes. Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minute.
  • Place nuts on plate. Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat. Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. Dip fork into white chocolate; drizzle lines over top of cone. Place cone in glass; return to freezer. Repeat with remaining cones. Freeze 1 hour. DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.

CHOCOLATE-DIPPED TOFFEE CRUNCH ICE CREAM CONES RECIPE | EPICURIOUS.COM



Chocolate-Dipped Toffee Crunch Ice Cream Cones Recipe | Epicurious.com image

How to make Chocolate-Dipped Toffee Crunch Ice Cream Cones Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 5

2 pints Heath Bar ice cream or vanilla ice cream
8 old-fashioned sugar cones
6 ounces Heath Bars, coarsely chopped
9 ounces semisweet chocolate, chopped
2 tablespoons solid vegetable shortening

Steps:

  • Soften ice cream slightly in refrigerator if hard. Using small spoon, gently pack some ice cream into hollow part of each cone. Top each with rounded scoop (about 1/3 cup) of ice cream. Place each cone, ice cream side up, in small glass. Freeze overnight.
  • Place chopped Heath Bars on plate. Place chocolate and shortening in medium metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Let chocolate stand until cool but still liquid, about 5 minutes. Dip ice cream end of 1 cone into chocolate, rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll dipped portion into Heath Bars, pressing gently to adhere. Return cone to glass and place in freezer. Repeat with remaining cones, chocolate and Heath Bars. (Can be prepared 1 week ahead. Wrap each cone in plastic.) Serve frozen.

HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES



Homemade Chocolate-Dipped Ice Cream Cones image

Skip the ice cream parlor this time around and try this tasty recipe for Homemade Chocolate-Dipped Ice Cream Cones.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. vegetable oil
6 ice cream sugar cones
3 cups vanilla ice cream
3/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
  • Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
  • Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
  • One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
  • Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
  • Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
  • Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
  • Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MINT CHOCOLATE-DIPPED ICE CREAM CONES



Mint Chocolate-Dipped Ice Cream Cones image

These ice cream truck treats are perfect for parties since they can be made in advance. Stow them in an easy-to-craft holder made from a shoebox that will fit in your freezer. (Pretty it up by wrapping the box with wrapping paper before cutting the holes.) If mint chocolate chip isn't your favorite flavor, use another and substitute vanilla extract for the mint extract.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 cones

Number Of Ingredients 7

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

Steps:

  • 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.

CHOCOLATE-DIPPED ICE CREAM CONES WITH PEANUTS



Chocolate-Dipped Ice Cream Cones With Peanuts image

Drumroll please! This homemade Drumstick treat is as good from the first bite of creamy chocolate-covered ice cream as it is to the last nibble of decadent chocolate-coated cone.

Provided by @MakeItYours

Number Of Ingredients 5

9 ounces semisweet chocolate, finely chopped (about 1 1/2 cups)
3 tablespoons refined coconut oil
6 sugar cones
1 pint vanilla ice cream
2 tablespoons peanuts, chopped

Steps:

  • Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally.
  • Drizzle 1 Tbsp. chocolate into each cone, tilting and turning cone as you drizzle to evenly coat the inside. Shake cones upside down above bowl to allow excess chocolate to drip back into bowl; set leftover chocolate aside. Stand cones in narrow freezer-safe glasses to hold them upright. Freeze until chocolate is set, about 15 minutes.
  • Working one at a time, remove cone from freezer and fill with ice cream, packing gently. Make a rounded scoop at top of cone, pressing down lightly to make sure it is well attached. Set cone back in glass; repeat with remaining cones. Freeze again until firm, at least 30 minutes.
  • If reserved chocolate has thickened, briefly reheat in microwave to loosen. Working one at a time, quickly dip ice cream end of cone into chocolate, turning to coat and making sure ice cream is fully covered. Carefully rotate cone, allowing excess chocolate to drip back into bowl. Immediately sprinkle with peanuts and freeze again until chocolate is set, about 10 minutes.
  • Do Ahead
  • Drumsticks can be frozen until set, then stored in an airtight container and frozen for up to 7 days.

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