Chocolate Dipped Ice Cream Cones
Yield: 6 dipped cones
  • Toppings for dipping (see above for ideas)
  • ⅔ cup semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 6 sugar cones
  1. Make sure your toppings are crushed small and are ready to go. Line a small baking sheet or sturdy cutting board with wax paper or parchment paper. Make sure the baking sheet or cutting board you choose will fit in your fridge with the cones upright.
  2. Pour the chocolate chips and the coconut oil in a microwavable liquid measuring cup or a deep and narrow bowl. Microwave for 30 seconds, stir. Microwave at 20 second intervals, stirring after each interval, until the chocolate is smooth and melted. Be sure not to over-heat.
  3. Dip the open end of your cone into the chocolate. I dipped mine about 1½ inches deep. Let the excess chocolate drip off, rotating and lightly shaking your cone. Be patient! Too much excess will lead to runaway toppings. After the excess chocolate is dripped off, sprinkle on your toppings. I held my cone sideways over a bowl and sprinkled the toppings over the chocolate dipped cone. Once you’ve added your toppings, stand the cone upright, opening faced down, on the prepared baking sheet or cutting board.
  4. Repeat for the remainder of the cones. You may need to tilt the liquid measuring cup as you dip the cones to get enough of the cone dipped. You will have some leftover dipping chocolate. Once all the cones have been dipped and topped, put the baking sheet or cutting board in the fridge for 20 minutes before filling with ice cream and eating. I stored these in the fridge, but if you weren’t worried about the chocolate getting melty you could store them at room temperature.
If you don’t have coconut oil or cannot use it for dietary reasons, you can substitute the same amount of vegetable oil
Recipe by Lemon & Mocha at