Drumstick cones have to be the absolute DEPENDABLE cones in the world.

Especially when you get to the quite end and find that little nub of solid chocolate… ahhhh yes, it’s the go-to. Those cones were my regular, REGULAR ice cream treat growing up. Well that and Goo-Goo Cluster ice cream made without a mix at the dairy farm down the road, but that flavor has since been replaced with some bear-claw flavor {that doesn’t EVEN compare} and my world hasn’t been the same since.

Anywho, last week I told my girls to wash up cuz’ were dipping cones and their eyes widen to saucers like on Christmas morning and we all got our fingers nice and chocolaty. It’s therapeutic, you should try it!

To Make These Chocolate Dipped Cones Set out:

sugar cones
dark chocolate chips (semi sweet or milk chocolate works too)
coconut oil

Picture magic shell inside your sugar cone. These are deeply good I could completely skip the ice cream (yeah right) and only eat the cones. Not that I’d ever be that ridiculous and pass on ice cream, I mean c’mon who would do that?!

Why dark? Well couple reasons… One: I royally screwed up the milk chocolate for some reason the milk chocolate seized up as I set it over the simmering water and was ruined beyond repair. Two: I like dark chocolate better. So let’s go!

Start by filling up a pot 1/3 of the way full with water. Bring to a boil and then reduce to a simmer.

Add the dark chips into a metal bowl.

Add in the two tablespoons of coconut oil.

Next, give it a little stirsy if it makes ya happy. I like the look of glossy chips so I stir.

Then throw in a pinch of sea salt or kosher salt.

Next, set the bowl over the simmering water and stir until simply about melted.

Then remove and continue to stir until smooth and glossy.

Next, grab a cone and use a spoon to drizzle it in.

And then resist the urge to hold your tongue under the spoon. It’s hard… real hard.

Then turn the cone, tipped downward into the bowl, and swirl to coat the inside of the cone and drain out most of the chocolate.

Next, give it a short dunk… and drip off the excess chocolate.

We did half in sprinkles because they are fun and pretty.

And the camera loved’em.

I also did half of the cones with flaked sea salt. Yum.

Then I popped the tray into the fridge to harden the chocolate. Because the coconut turns solid at room temp or below, the chocolate will harden a lot faster in the fridge. Kinda like how you’d make from-scratch magic shell, it’s the same idea you only less coconut oil.

If you did a grand job at removing majority of the chocolate it should come out perfectly coated. Not all of our dipped cones turned out that purty… but my girls had fun and that’s what counts in the end.

Serious fun times are to be had with these cones… simply you wait!

One fun vanilla cone coming up!

And one fancy-chocolate-coated-sea -salt-sprinkled-coffee-ice-cream for moi!