DIY Dip Cones

Cover the top of a 9x5-inch loaf pan with a double layer of heavy-duty aluminum foil. Secure foil with a rubber band. Using a sharp knife, pierce eight small X-shape cuts in foil, about 2 inches apart in each direction. Scoop ice cream into cones, packing some ice cream inside before firmly topping with a round scoop. Place each cone in a cut space of foil. Freeze until very firm, about 1 hour.

Meanwhile, prepare chocolate coating: Combine chocolate, coconut oil, corn syrup, cocoa powder, vanilla and salt in a small saucepan. Cook over low heat, stirring constantly with a heatproof spatula, just until mixture is smooth. (Don’t overheat, or mixture will separate.) Let cool, stirring occasionally to keep coating smooth and homogeneous.

Spread toppings in one or more shallow dishes. Working with one cone at a time (leaving pan with remaining cones in freezer), dip each cone into the chocolate coating, making sure to cover the top of the cone to seal in ice cream. (If the chocolate drips right off, let it cool a little longer.) Just as chocolate starts to set on ice cream (tacky, but not drippy—it’s a short window), give it a quick roll in a topping. You’ll develop a feel for the timing as you work. (Note: Nuts may pierce a small hole in the chocolate shell and the ice cream will look like it’s going to leak out. Don’t worry. Just put the cones back in the foil holder in the freezer to firm everything up before serving.)