As a child, Ree used to buy ice cream filled cones dipped in chocolate from the ice cream truck that drove by her family home. She loves them to this day, but as the ice cream van doesn’t drive out to the countryside, Ree has to make her own in her kitchen on Drummond Ranch!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces semisweet baking chocolate, chopped
- 1 teaspoon coconut oil
- 1 pint cookies and cream ice cream
- 1 pint mint chocolate chip ice cream
- 6 sugar cones
- Crushed sandwich cookies and sprinkles, for garnish
Instructions
- Over a double boiler, stir and melt the chocolate and coconut oil together until smooth. Set aside.
- Bring the pints of ice cream out to soften slightly, about 5 minutes.
- Meanwhile, place six small glasses on a sheet tray or 9-by-13-inch baking dish.
- Pour a tablespoon of the melted chocolate into each of the cones, placing them into the glasses to hold them upright as you go.
- Start with the cookies and cream ice cream. Using a tablespoon, add a few spoonfuls of the ice cream to a cone. Use the back of the spoon to gently press the ice cream down inside the cone, leaving it about three-quarters full. Next, take a 1/3-cup ice cream scoop, make a perfect scoop of ice cream, and press it firmly directly into the top of the cone.
- Turn the cone upside down and dip into the melted chocolate. Quickly sprinkle the top with the crushed cookies. Return the cone to its glass and repeat with 2 more cones.
- Next, continue the process with the mint chocolate chip ice cream, sprinkling the tops with the sprinkles, making 3 more.
- Transfer to the freezer to firm up for 30 minutes. Wrap the cones individually in parchment paper and store in a large resealable plastic bag or airtight container in the freezer until ready to eat, straight from the freezer.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 473 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
| Sugar | 25 g |
| Protein | 10 g |
| Cholesterol | 27 mg |
| Sodium | 104 mg |
Reviews
This recipe was more difficult than anticipated. I had trouble getting the chocolate to adhere to the ice cream . It helped to put the ice cream cone into the freezer for a few minutes before dipping them in the chocolate. Do you have any suggestions?