Frozen Desserts: Part 3

And now, on to the fun stuff.

I can't very well go ahead and do a frozen dessert series and not include ice cream cones, now can I? What is more fun than eating an ice cream cone? Do you remember the Drumstick ice cream cones you ate as a kid (and maybe still do)? Well, these are like those - a sugar cone lined with chocolate, filled with ice cream, dipped in chocolate again and rolled in nuts. But these are much better because by making them yourself you can use good quality chocolate and ice cream. And did I mention the flavor combinations are endless?

I'm going to give you the basic recipe, adapted from Bon Appetit, and then you can make it your own.

Chocolate Dipped Ice Cream Cones

9 standard sugar cones
12 ounces bittersweet or semisweet chocolate, roughly chopped
1/3 cup coconut oil
3 pints ice cream, flavor of your choice
Toasted nuts of your choice, optional

Melt the chocolate and coconut oil in a bowl set over simmering water. Set aside to cool for 15 minutes.  Meanwhile take out 9 cups to hold the cones. Bunch up some strips of foil into a ring shape and fit into each glass. This will help hold the cone upright after you dip it.

Holding one cone at a time over the bowl of chocolate, pour about a quarter cup of the chocolate into the cone. Swirl to coat the entire inside of the cone, then let the excess drip back into the bowl. Then dip the top half-inch of the cone into the chocolate and let the excess drip back in again. Place the cone back in the foil ring in its cup and place in the freezer for 15 minutes. 

Working one cone at a time pack some ice cream into the cone, then top with a small scoop of ice cream. Place the cone back in the foil ring in its cup, then freeze one hour.

Rewarm the chocolate mixture if it's gotten hard again. Set out toasted nuts in shallow bowls. Again, working one cone at at time dip the ice cream into the chocolate mixture rolling to coat. Immediately roll in nuts, if using, before returning to it to it's cup and placing in the freezer for another hour.

Makes 9 cones. 

Note: You can make up to one week ahead. Once the cones are finished and completely frozen, wrap each in foil and stack them on a platter in the freezer.

Vanilla ice cream with almonds, dulce de leche ice cream with cashews, and
chocolate ice cream with toasted coconut and pecans.