Chocolate-glazed ice cream cones

Votes: 2

How to Make Chocolate-Covered Ice Cream Cones

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 319, total fat 21 G., saturated fats 13 G., proteins 4 G., carbohydrates 32 G., fiber 2 G., cholesterol 29 mg, sodium 230 mg, sugar 24 G.

You can even make ice cream cones at home, just like at the cafe. You'll need any ice cream and waffle cones. A cone holder is easy to make from a box (instructions are included in the recipe), and the chocolate glaze, which immediately hardens on the ice cream, is made by mixing melted chocolate and coconut oil or another vegetable shortening. Decorate your cones with various sprinkles or chopped nuts. For freezer storage, wrap each cone in waxed paper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g semi-sweet chocolate, chopped into small pieces
1/4 cup coconut oil or shortening
8 small waffle cones
4 cups of any ice cream
1/4 cup chopped nuts, toasted coconut, or other toppings

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: semi-sweet chocolate, coconut oil, margarine, wafer rolls, nuts, coconut flakes

Cooking the dish according to the recipe:

Make a horn holder:

Find a small, sturdy, clean box that fits in your freezer. Turn it over and use a sharp knife to make eight cross-shaped slits, approximately 5 cm apart. Use your fingers to pry each cross open so that it holds the ice cream cone securely upright.
Combine the chocolate, coconut oil, and a pinch of salt in a small saucepan and melt over medium heat, stirring constantly with a silicone spatula, for about 4 minutes. Transfer to a small bowl.

Pour about 1 tablespoon of melted chocolate into a sugar cone and swirl it to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the holder. Repeat with the remaining seven cones. Freeze the cones until the chocolate hardens, about 10 minutes.
Fill each cone with ice cream, then top with another 1/3 cup scoop. Return the cones to the holder and freeze until firm, about 30 minutes.
Dip the cones in chocolate:

Place your desired toppings in a small bowl. If any remaining chocolate starts to harden, microwave it in 10-second increments, stirring occasionally, until it's liquefied. Dip the tip of each cone into the chocolate, almost completely coating the ice cream. Let any excess chocolate drip off, then immediately dip the cone into the toppings. Work quickly, as the chocolate coating sets in seconds.
Serve the cones immediately or freeze until ready to serve. To freeze individually (for up to 2 weeks), wrap each cone in a large triangle of waxed paper.