Use an empty Styrofoam egg carton to hold the cones upright. Turn the egg carton upside down and cut holds in the bottom of the egg cups using an x-acto knife or small paring knife.
To make the magic shell, microwave chocolate chips on 50% power in 30 second increments, stirring between increments until the chocolate chips are melted. Set aside. (See Tip 3)
Using kitchen shears, carefully cut the waffle cones to about 3 ½ to 4 inches. place upright in egg carton. Discard the scraps or use for another purpose.
Coat the inside of the cones with the magic shell mixture, allow excess to drip back into magic shell mixture. Freeze until firm, about 10 minutes.
Beat heavy cream on high in a chilled bowl until soft peaks form, a little over a minute. While beating and add vanilla extract and sweetened condensed milk. Continue beating until stiff peaks form, another minute or so (See Tip 4).
Transfer no-churn ice cream to pastry bag fitted with 1M star tip. Pipe ice cream into prepared cones. Place in freezer until ice cream is firm, about an hour. (See Tip 5)
Microwave remaining magic shell mixture on 50% power for 15 seconds. Dip ice cream into magic shell mixture being sure to thoroughly coat ice cream and top of cone. Allow excess chocolate to drip off. Place in freezer.
Yield: 12 Chocolate Dipped No-Churn Ice Cream Cones