80% would make again
Elf Hat Reverse Ice Cream Cones
A fun, chocolatey twist on a traditional cone, these elf hats are the perfect topper to a scoop of ice cream. Serve with peppermint ice cream for an extra dose of holiday flavor, or swap in your favorite scoop.
for 8 servings
White Chocolate Dip
- 12 oz white chocolate (340 g), chopped
- 1 tablespoon coconut oil
- 1 teaspoon red gel food coloring
- 1 teaspoon green food coloring
- 2 ice cream sugar cones
- 1 gal peppermint ice cream (3 kg)
- crushed peppermint candy, for garnish
- Calories 1278
- Fat 70g
- Carbs 139g
- Fiber 0g
- Sugar 76g
- Protein 23g
Estimated values based on one serving size.
- Make the white chocolate dip: In a medium microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 30-second intervals, stirring between, for 2–3 minutes, or until the chocolate is completely melted and shiny. Immediately pour two thirds of the melted chocolate into a tall, narrow container, leaving the remaining third in the original bowl. Add the red food coloring gel to the tall container and mix well to combine.
- Set a wire rack inside a baking sheet.
- Make the cones: Dip the sugar cones, points down, into the red chocolate, the place on the wire rack, points up. Freeze the dipped cones for 30 minutes, or until no longer sticky and the chocolate has hardened.
- Add the green food coloring gel to the bowl with the remaining white chocolate and mix well to combine (if the chocolate has set, microwave in 30-second intervals to re-melt).
- Dip ½ inch (1 ¼ cm) of the open end of each cone into the green chocolate, then return to the wire rack. Freeze for at least 30 minutes, until no longer sticky and the chocolate has hardened, or until ready to serve.
- To serve, scoop the peppermint ice cream in large balls onto a serving platter or individual bowls. Top each scoop with an elf hat. Serve immediately.