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1
Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer.
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2
Turn it over, and cut eight X's about 2 inches apart with a sharp knife.
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3
Open up each X with your fingers so it will securely hold an ice cream cone upright.
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4
Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes.
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5
Transfer to a small bowl.
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6
Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside.
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7
Pour any excess chocolate back into the bowl.
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8
Place the cone in the cone holder.
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9
Repeat with the 7 remaining cones.
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10
Freeze the cones to set the chocolate, about 10 minutes.
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11
Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop.
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12
Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
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13
Dip the cones: Put your desired topping in a small bowl.
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14
If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again.
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15
Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed.
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16
Let any excess chocolate drip off, then immediately dip the top scoop in the topping.
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17
Work quickly, as the chocolate shell sets in seconds.
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18
Serve the cones immediately, or put them in the freezer until ready to serve.
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19
To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
