Vegan Dark Chocolate Dipped Ice Cream Cones
Crispy sugar cones filled and coated with melted dark chocolate using a double boiler method, then topped with sprinkles or sea salt before chilling. The chocolate hardens to a thin shell that cracks satisfyingly when bitten into cold ice cream.
Ingredients
- 12 sugar coneswaffle cones1:1texture
thicker cone
- 12 ounces dark chocolate chips
- 2 tablespoons coconut oil, warmed
- sea salt(optional)
- sprinkles or toppings(optional)
Instructions
- 1
Fill a saucepan one-third with water and bring to a boil, then reduce to simmer
- 2
Pour chocolate chips and coconut oil into a metal bowl, sprinkle with sea salt, and set over simmering water
- 3
Quickly stir until just melted, then remove and continue stirring until smooth
- 4
Fill each sugar cone three-fourths of the way with melted chocolate
- 5
Holding cone over the bowl, angle and twirl to coat the inside while excess drips out
- 6
Sprinkle with toppings of choice before the chocolate sets
- 7
Place cones face down on a silicone mat or parchment-lined baking sheet
- 8
Refrigerate until hardened
- 9
Scoop ice cream into cones and serve
Tips
Work quickly once chocolate is melted as it sets fast
The double boiler method prevents scorching the chocolate
Good to Know
Keep hardened chocolate-coated cones in airtight container in freezer up to 2 weeks
Prepare cones through chilling step up to 1 day ahead; add ice cream before serving
Serve immediately after adding ice cream while chocolate shell is still cold and crisp
Common Mistakes
Do not overstir melted chocolate to avoid graininess
Do not let water boil vigorously to avoid splattering into chocolate bowl
Do not chill longer than 20 minutes or chocolate may crack excessively
Substitutions
thicker cone