Chocolate-Dipped Ice Cream Cones
Prep Time:
40 minutes
Cook Time:
5 minutes
Servings:
24
An old-fashioned favorite, chocolate-dipped ice cream cones are easy to prepare. Here, we use white chocolate tinted with food coloring. If desired, you can also sprinkle the dipped cones with finely chopped nuts, candy confetti or shaved coconut.
Ingredients:
- 1 quart store-bought or homemade ice cream
- 24 mini ice cream cones
- 10 oz. high-quality white chocolate, chopped
- 2 to 3 tsp. vegetable shortening, if needed
- 2 to 3 drops food-coloring paste or gel
Directions:
Line a baking sheet with parchment paper and place in the freezer.
Using a small ice cream scoop, place 1 scoop (about 2 Tbs.) ice cream firmly on a mini cone. Put the filled cone on the baking sheet in the freezer. Repeat with the remaining ice cream and cones. Freeze until the ice cream is firm, at least 6 hours or up to overnight.
Put the white chocolate in a small bowl. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate, stirring constantly with a rubber spatula. The chocolate should be melted and runny but not too hot. If it is too thick, add vegetable shortening 1 tsp. at a time until the desired consistency is reached. Add the food coloring a drop at a time, stirring after each addition, until the desired color is achieved. Remove the bowl from over the water.
Remove a cone from the freezer, hold it upside down and dip the ice cream into the chocolate, making sure the chocolate covers all of the ice cream. Return the dipped cone to the baking sheet. Repeat with the remaining cones and chocolate. If the chocolate becomes too thick, set the bowl over the simmering water again. Freeze the dipped cones for at least 2 hours before serving. Makes 24 mini ice cream cones.
Using a small ice cream scoop, place 1 scoop (about 2 Tbs.) ice cream firmly on a mini cone. Put the filled cone on the baking sheet in the freezer. Repeat with the remaining ice cream and cones. Freeze until the ice cream is firm, at least 6 hours or up to overnight.
Put the white chocolate in a small bowl. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate, stirring constantly with a rubber spatula. The chocolate should be melted and runny but not too hot. If it is too thick, add vegetable shortening 1 tsp. at a time until the desired consistency is reached. Add the food coloring a drop at a time, stirring after each addition, until the desired color is achieved. Remove the bowl from over the water.
Remove a cone from the freezer, hold it upside down and dip the ice cream into the chocolate, making sure the chocolate covers all of the ice cream. Return the dipped cone to the baking sheet. Repeat with the remaining cones and chocolate. If the chocolate becomes too thick, set the bowl over the simmering water again. Freeze the dipped cones for at least 2 hours before serving. Makes 24 mini ice cream cones.
Williams-Sonoma Kitchen.
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