Ingredients

• Vanilla ice cream
• 6 sugar cones
• 1 lb. bittersweet chocolate, chopped
• 1/4 cup vegetable oil
• Toppings: chopped macadamia nuts, toffee bits, toasted coconut

Directions

1. Spoon a small amount of ice cream into 1 cone, packing it gently. Now, spoon a large ball of ice cream into cone, pressing slightly to adhere. Stand cone up in small glass and place in freezer. Repeat with remaining cones and ice cream, placing each in its own glass. Freeze cones until firm, about 2 hours.
2. Place chocolate and vegetable oil in metal bowl and set over a saucepan of simmering water; do not allow bowl to touch water. Stir chocolate until melted and smooth. Remove bowl and let chocolate cool slightly.
3. Place toppings in separate plates. Working quickly and tilting the bowl of chocolate, dip ice cream end of a frozen cone into chocolate, turning to coat evenly. Shake cone, allowing excess chocolate to drip back into bowl. Immediately roll coated ice cream in desired topping. Return cone to glass in freezer until . Serve immediately chocolate sets, about 1 hour. Serve immediately or wrap each cone in plastic wrap and freeze for up to 3 days.

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