Chocolate Dipped No-Churn Ice Cream Cones

Easy to make Chocolate Dipped No-Churn Ice Cream Cones are a definite winner with both children and adults. The no-churn ice cream initially has the consistency of soft-serve making it perfect for piping into chocolate coated cones. The winning touch is the crispy magic shell coating the ice cream.

Why You’ll Love This Recipe

• Simple: It may not look simple but putting this recipe together is easy with just a handful of ingredients.

• Perfect for when you want a treat: Once these chocolate dipped cones are made, they can be stored in the freezer for when you’re craving an awesome treat.

• Everyone will love them: This treat is amazingly delicious. Everyone from young to old will thank you!

These Are The Ingredients That You’ll Need

This recipe has three categories of ingredients: the magic shell ingredients, the waffle cones and the no-churn ice cream ingredients.

• Magic Shell: The magic shell is made with chocolate chips and coconut oil.

• Waffle Cones: The waffle cones are store-bought and are, well, waffle cones. There’s no need to make your own here.

• No-Churn Ice Cream: My ice cream of choice for these amazing chocolate dipped cones is vanilla. Only three ingredients are required – heavy cream, vanilla extract and sweetened condensed milk.

Steps To Making This Amazing Treat

1. First, you’ll need something to stand the cones in. I like to use an empty Styrofoam egg carton.

I turned the egg carton upside down. Then, I made cuts in the bottom of the egg cups using an x-acto knife. 

I didn’t worry about being exact here because the cone would enlarge the hole to the right size.

2. Next, I made the magic shell.

The magic shell is so named because it “magically” hardens into a solid shell when poured over ice cream.

With all of the magic, it only has two ingredients – chocolate chips and coconut oil.

The magic shell is amazingly easy to make – just melt the chocolate chips and coconut oil in 30 second intervals on 50% power in the microwave, stirring between intervals. That’s it!

3. I know that it seems like a waste, but the next thing that I did was to cut down the waffle cones to between 3 ½ and 4 inches.

When I first started making these amazing treats, I used a serrated knife. Then, I learned that kitchen shears worked great.

Because the waffle cones are brittle, I was very careful in cutting them down. I started at the low wrapped point and carefully snipped away.

I didn’t worry about the edges being somewhat ragged. The reason was that the magic shell coating would cover the edges.

4. Next, I used a spoon to coat the inside of the cones with the magic shell mixture.

Once I had spooned some of the magic shell mixture into the cone, I held the cone horizontally and twirled it to ensure that the entire surface was coated. Then, I poured out the excess mixture.

I placed the cones which were held upright in the egg carton in the freezer for the magic shell to harden. This took about 10 minutes.

5. While the magic shell was hardening in the cones, I made the no-churn vanilla ice cream.

I started by beating the cream on high with my electric mixer until soft peaks formed. This took several minutes.

Then, I added the vanilla extract and sweetened condensed milk. I continued beating on high until stiff peaks formed. This took another several minutes.

Because the Master Taste Tester doesn’t like his ice cream too sweet, I tend to use a little more than half of the can of sweetened condensed milk.

6. Once the ice cream mixture had reached the stiff peak stage, it had the consistency of soft-serve ice cream. Therefore, it was perfect for piping into the coated ice cream cones.

I used a pastry bag fitted with a 1M star tip to pipe the ice cream into each of the cones.

Then, I placed the filled cones in the freezer for the ice cream to harden. This took about an hour.

7. For the final step, I dipped each of the ice cream cones in the magic shell.

I ensured that both the ice cream and the rough edges of the cone were completely covered. I let the excess magic shell mixture drip off before returning the cones to the egg carton.

It was fun to watch the magic shell harden so quickly after I had dipped the cones!

I placed the chocolate dipped no-churn ice cream cones in the freezer until ready to serve.

I ended up with 12 amazingly delicious chocolate dipped no-churn ice cream cones.

The waffle cones were crispy with the chocolate surprise in their coating. The no-churn ice cream was velvety smooth with just the right amount of sweetness. The crowning glory was the crispy magic shell covering the ice cream. Yum!

Recipe Tips

• You can use either refined or unrefined coconut oil. However, unrefined coconut oil will have a strong coconut taste whereas refined coconut oil has hardly any taste.

• The sweetness of the ice cream can be controlled by the amount of sweetened condensed milk you add. I prefer a less sweet ice cream, so I only use part of the can. However, the ice cream works just as well if you add the entire can of the sweetened condensed milk.

• Before whipping the cream, I like to put the bowl and beaters in the freezer for about 5 minutes. This helps to maintain a proper structure.

• Because the consistency of the ice cream is like soft serve, it’s easy to fill the cones. If you don’t have a pastry bag and/or piping tip, you can pipe the ice cream using a Ziploc bag with the corner snipped off. You could also scoop the ice cream into the cones.

Frequently Asked Questions

I first started making chocolate dipped cones after purchasing some Hold the Cones from Trader Joes. My Hold the Cone Copycat was such a success that I continued to experiment until I reached perfection.

I hope you liked this recipe for Chocolate Dipped No-Churn Ice Cream Cones as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

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