Chocolate-Dipped Ice Cream Cone

Chocolate-Dipped Ice Cream Cone is a gluten free, dairy free, and fodmap friendly side dish. This recipe serves 8 and costs 81 cents per serving. One portion of this dish contains about 6g of protein, 27g of fat, and a total of 414 calories. 690 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up ice cream, sugar, semisweet chocolate, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a rather bad spoonacular score of 31%. If you like this recipe, you might also like recipes such as Chocolate Chip Waffle Cone Ice Cream, Chocolate-Dipped Cookies-and-Cream Ice Cream Bars, and Chocolate-Dipped Ice Cream Sandwiches.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 pints of your favorite ice cream

Kosher salt

1/4 cup chopped nuts, toasted coconut or other topping

4 ounces semisweet chocolate, chopped into small pieces

8 small sugar cones

1/4 cup coconut oil or vegetable shortening

Equipment:

knife

sauce pan

spatula

bowl

microwave

wax paper

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. 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.

3. Transfer to a small bowl.

4. Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside.

5. Pour any excess chocolate back into the bowl.

6. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.

7. 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.

8. 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.

9. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.

10. 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.


Nutrition Information:

Quickview
414k Calories
5g Protein
27g Total Fat
37g Carbs
2% Health Score
Limit These
Calories
414k
21%

Fat
27g
42%

  Saturated Fat
13g
82%

Carbohydrates
37g
13%

  Sugar
31g
35%

Cholesterol
52mg
18%

Sodium
290mg
13%

Caffeine
12mg
4%

Get Enough Of These
Protein
5g
12%

Phosphorus
180mg
18%

Vitamin B2
0.3mg
18%

Calcium
163mg
16%

Manganese
0.28mg
14%

Copper
0.26mg
13%

Magnesium
51mg
13%

Vitamin A
505IU
10%

Potassium
342mg
10%

Fiber
2g
9%

Zinc
1mg
9%

Vitamin B5
0.83mg
8%

Vitamin B12
0.49µg
8%

Iron
1mg
7%

Vitamin E
0.83mg
6%

Selenium
3µg
5%

Vitamin K
4µg
5%

Vitamin B1
0.06mg
4%

Vitamin B6
0.08mg
4%

Vitamin B3
0.47mg
2%

Folate
8µg
2%

Vitamin D
0.24µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Steamed Artichokes With Roasted Red Pepper Aioli

Foodista

Corned Beef And Cabbage With Irish Mustard Sauce

Foodista

Strawberry Basil Smoothie

Food Republic

Oriental duck salad

BBC Good Food

Slow Cooker Loaded Potato Soup

Baked by Rachel