Coconut Ice Cream Sundae Cones
These coconut sundae cones have all the nostalgia of childhood summers with the addition of a surprise tropical twist!Yield: makes 8 cones
Servings: 8
Ingredients
- coconut ice cream (see notes)
- 8 sugar cones
- desired toppings (chopped nuts, sprinkles, etc.)
- dipping chocolate, recipe follows
Dipping Chocolate:
- 6 oz dark chocolate, roughly chopped
- ¼ cup coconut oil
Instructions
- Spoon some dipping chocolate into a sugar cone. Use a mini offset spatula to coat and cover the inside of the sugar cone with chocolate. Repeat with remaining sugar cones. Place upright in the freezer for about 2 minutes to set chocolate.
- Fill sugar cones with coconut ice cream. Add a scoop on top. Place back in the freezer until ice cream is solid.
- Meanwhile, pour dipping chocolate into a wide mouth drinking glass. Prepare desired toppings.
- Remove coconut sundae cones from the freezer. Working quickly, dip sundae cones into dipping chocolate. Immediately coat with desired toppings. Repeat with remaining cones. Place sundae cones in the freezer to set chocolate. Enjoy immediately, or store in the freezer until ready to eat.
Dipping Chocolate:
- Place chopped chocolate and coconut oil in a heat-proof bowl. Set over a pot of simmer watering, creating a bain-marie (double boiler). Melt chocolate over low heat. Stir to combine. Once chocolate has melted, remove from heat.
Notes
Recipe for homemade coconut ice cream can be found here. Feel free to substitute store-bought coconut ice cream or your favorite ice cream flavor.
All images and text ©The Little Epicurean