July is National Ice Cream Month and I intend on taking full advantage of that. The only problem is that LA doesn’t really have ice cream places as much as frozen yogurt places all over the place. The solution? I’ll just have to make my own ice cream which is a challenge I will gladly take on.
But today’s recipe isn’t about ice cream. It’s about what you put the ice cream in. While I generally eat out of bowls, mostly because I eat ice cream slowly and don’t want to make a mess of myself, sometimes you just want a cone. But not any old plain cone. You want a cone dipped in chocolate and covered with sprinkles. Then, maybe then, the cone is worth making a drippy mess for.
These cones WERE making a drippy mess for, which was what happened the second I put ice cream in them. Apparently it was actually pretty warm in my apartment today.
They are soooo easy to make and add such a special touch to simple store bought cones. I highly recommend trying this out. People will be impressed! Besides, I’m all about simple this week. I have a delicious no churn ice cream recipe coming later this week! Which, again, took no time at all to come together and people were very impressed.
So celebrate this month. Make these cones so that you’re ready to go for ice cream on Friday!
Chocolate Dipped Cones
12 sugar cones
3/4 cup semi-sweet chocolate chips
1 tablespoon coconut oil
Sprinkles, for decorations
In a microwave safe bowl, add chocolate chips and coconut oil. Microwave in 25 second increments, stirring between each until the chocolate chips and coconut oil are melted and smooth.
Line a baking sheet with parchment paper. Dip cones into the chocolate, letting the excess chocolate drip off. Sprinkle sprinkles over the melted chocolate. Set cone onto baking sheet and repeat with remaining cones. Pop in the freezer for half an hour until chocolate hardens. Store in a ziplock container in the freezer until ready to serve.
[source: a Confectionary Tales original]