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a 1/3-cup ice cream scoop. Over a double boiler, stir and melt the chocolate and coconut oil together until smooth. Set aside. Bring the pints of ice cream out to soften slightly, about 5 minutes.
Chocolate Dipped Ice Cream Cones
To make two cups of chocolate dip you'll need 250 grams (half a pound) of chocolate, 200 grams (about one cup) of coconut oil, and 125 grams (a little more than half a cup) of corn syrup. Chop your chocolate finely to ensure fast, even melting, then stir it together with the corn syrup and coconut oil in a microwave-safe bowl.
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Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with.
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Scoop ice cream into a piping bag fitted with a large round tip (or just cut the bottom of the piping bag by 1"). Pipe the ice cream like you are frosting a cupcake. Make sure to fill the bottom of the cone with ice cream first as it acts like "tree roots", allowing the ice cream to stay sturdily in place when turning upside down.
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Chocolate Dipped Ice Cream Cones
Anything goes! In a heatproof bowl, melt the candy wafers in the microwave in 30-second intervals at 50% power. Stir after each interval until melted. If the melts seem too thick, stir in a teaspoon or so of shortening until melted. Dip the cones into the melted candy wafers.
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Add one or two scoops of ice cream into the cone, packing it down firmly so that it stays, but gently enough as to not break the cone. Dip the cone into the same sauce that is on the inside (or mix it up!) Wait 5 - 10 seconds for it to set, then dip again. Immediately sprinkle or roll in sprinkles or crushed nuts.
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Combine the dip ingredients in a wide microwave safe bowl and heat at 30-second intervals until chips are almost completely melted. (The chocolate and bowl could get hot, so be careful, especially if your little ones are helping with this part.) Stir to combine; cool slightly. Transfer slightly warm dip to a tall mason jar or drinking glass.
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1. First, put chocolate chips and coconut oil in a microwave safe bowl and microwave on high for 1 minute. Stir. Microwave again for 15-30 seconds and stir until chips are completely melted. Repeat as necessary until melted, but careful not to scorch the chocolate. In the meantime, pour sprinkles into a small bowl. 2.
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Stir together chocolate chips and coconut oil in a small microwave safe bowl. Heat for 30 seconds at a time, stirring after each 30 seconds to combine. Repeat until dipping chocolate is melted and smooth. Dip cones in melted chocolate, and sprinkle with topping. Let cool.
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Instructions. Fill a sauce pan 1/3 of the way with water and bring to a boil. Reduce to simmer. Pour the chocolate chips and coconut oil into a metal bowl and sprinkle with a pinch of sea salt. Set the bowl over the simmering water and quickly stir until just melted. Remove and continue to stir until smooth.
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Scoop the ice cream and press firmly on top of each cone. Place in the stand and move to the freezer to harden, for at least 1 hour. Place the chocolate, coconut oil, and salt in a large bowl. Microwave for 60 seconds and stir. Return to the microwave for another 30 seconds and stir. Repeat until chocolate is smooth.
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Instructions. Step 1. In separate, microwave-safe bowls, melt the chocolate and/or candy coating. For different color candy coating, pour some of the vanilla candy coating into a separate bowl and mix in food coloring.
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Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Dip the cones: Put.
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Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream. One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin.
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