I am referring to the best chocolate ice cream cone you will ever have ~ in you entire life. These are easy to make & you’ll have fun in the process! It’s like your very own ice cream shoppe & you’re the creator
of all that is magical.
I made these ice cream cones for the big ol’ birthday bash & let’s just say there were some chocolaty faces running around! The kids loved them, almost as much as the adults.
For this recipe, I kept them simple. I used toppings for the ice cream bar. But, you can add on to this however you like. Just follow the directions, & your taste buds!
Chocolate Ice Cream Cone
{Bon Appetit ~ Bombebastics recipe}
Ingredients:
DARK CHOCOLATE OR WHITE CHOCOLATE BOMBE SHELLS
12 ounces semisweet or bittersweet chocolate (60%–72%) or high-quality white chocolate, chopped
1/3 cup coconut oil
3/4 teaspoon ground cinnamon (optional for dark chocolate shell)
1 1/2 teaspoon finely grated lemon zest (optional for white chocolate shell)
ASSEMBLY
Sugar
8 standard sugar ice cream cones
2 pints ice cream
1/2 cup garnish, such as Rice Krispies, chopped pistachios, or crushed pretzels, cornflakes, Fritos, or lemon candies
Directions:
BOMBE SHELL
Combine dark or white chocolate & coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted.
Remove from heat & continue stirring until completely melted & smooth. Stir in cinnamon or lemon zest, if using. Let cool slightly (if it’s too hot, it’ll melt your ice cream), 10–15 minutes.
ASSEMBLY*
Fill 8 medium glasses halfway with sugar to hold cones upright; set aside.
Working with 1 cone at a time, spoon about 1/4 cup bombe shell inside cone & swirl to coat. Pour excess back into bowl, then dip top 1/2 inch of cone into bombe shell, allowing excess to drip back into bowl. Set cone upright in a prepared glass; chill in refrigerator until chocolate hardens, about 15 minutes. Repeat with remaining cones.
Line a large rimmed baking sheet with foil. Pack some ice cream into cones, then top each with a small scoop of ice cream. Lay cones on prepared sheet & freeze until hard, about 1 hour.
Rewarm bombe shell. Working with 1 cone at a time, dip ice cream into bombe shell, rolling to coat. Quickly sprinkle on desired garnish. Freeze until hard, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Wrap each cone in foil; keep frozen.
*The second time that I made these I decided to use our ice cream cone stands instead of the sugar filled cups. It’s easy to use & less clean up. Just move things around in your fridge if you have the room & place a piece of parchment paper under the cones to catch any drippings. If using sugar, make sure to look for any chocolate that may have dripped through the cone before you add it back to the bag.
Print my version of this recipe here.
Enjoy the rest of summer while you still can! And make these cones for your family in the process…
XOXO
