Diy Dip Cones Recipes

HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES

Steps:

• In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
• Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
• Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
• One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
• Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
• Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
• Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
• Enjoy!

DIY DIP CONES

Steps:

• Cover the top of a 9x5-inch loaf pan with a double layer of heavy-duty aluminum foil. Secure foil with a rubber band. Using a sharp knife, pierce eight small X-shape cuts in foil, about 2 inches apart in each direction. Scoop ice cream into cones, packing some ice cream inside before firmly topping with a round scoop. Place each cone in a cut space of foil. Freeze until very firm, about 1 hour.
• Meanwhile, prepare chocolate coating: Combine chocolate, coconut oil, corn syrup, cocoa powder, vanilla and salt in a small saucepan. Cook over low heat, stirring constantly with a heatproof spatula, just until mixture is smooth. (Don't overheat, or mixture will separate.) Let cool, stirring occasionally to keep coating smooth and homogeneous.
• Spread toppings in one or more shallow dishes. Working with one cone at a time (leaving pan with remaining cones in freezer), dip each cone into the chocolate coating, making sure to cover the top of the cone to seal in ice cream. (If the chocolate drips right off, let it cool a little longer.) Just as chocolate starts to set on ice cream (tacky, but not drippy-it's a short window), give it a quick roll in a topping. You'll develop a feel for the timing as you work. (Note: Nuts may pierce a small hole in the chocolate shell and the ice cream will look like it's going to leak out. Don't worry. Just put the cones back in the foil holder in the freezer to firm everything up before serving.)

CHOCOLATE-DIPPED ICE CREAM CONE

Steps:

• Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
• Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
• Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
• Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
• Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
• Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

CANNOLI DIP

Steps:

• Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

CHOCOLATE-DIPPED ICE CREAM CONES

Steps:

• Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
• Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
• Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
• Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
• Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
• Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.