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Tape the cone to secure it and then cover the cone with aluminum foil, keeping the foil as smooth as possible. In a small saucepan or skillet over medium-low heat, melt the butter and honey together. Remove from heat and let cool. In a medium bowl, whisk together the sugar, egg, egg white, vanilla, and salt.

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Steps. First, let's make our cone! You will need a shade of construction paper that looks like an ice cream cone and a contrasting or darker shade of paint. To make the grid pattern on an ice cream cone, dip your popsicle stick in brown paint and stamp it onto your construction paper in criss-cross lines. It doesn't have to be perfect, so.

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Let sit in the microwave for 1 minute. Then microwave for another 30 seconds. Stir until completely melted and there are no lumps. If lumps remain, you can microwave for another 15 seconds. Working one at a time, dip the wide end of the cone into the chocolate, then sprinkle with sprinkles.

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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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Spoon the ice cream into a shallow container or loaf pan. Sprinkle the remaining sprinkles over the top of the ice cream. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving. Serve on a sugar cone, or in a bowl.

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Melt chocolate in microwave, just until melted, stirring often. Stir in oil (if desired) to create an extra smooth consistency. Tilting cone down slightly, paint melted chocolate all around the edge with a small rubber scraper. Immediately sprinkle your favorite sprinkles over the chocolate. Place cone in short glass to dry.

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This will make it easy to transport to the fridge. Add one cup of the chocolate to a microwave-safe bowl. On 50% power, and in 30 second increments, melt the chocolate until smooth. Holding one waffle cone at a time in your hand, ladle in a couple tablespoons of the melted chocolate.

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Instructions. Dip tops of ice cream cones in the melted chocolate and tap off the excess. Dip them immediately into the sprinkles. Repeat with all the cones and set aside to allow the chocolate to harden. Fill each cone with a tablespoon or two if M&M candy. In large pot over low heat melt butter.

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Step 1: Get your toppings or sprinkles ready. Add them to small bowls that are wide enough to fit the top of the cones. Also, lay out a sheet of wax paper for drying the cones. Step 2: In a small microwave-safe bowl, melt your chocolate in the microwave in 20-second intervals, stirring often.

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Place the empty cones in an ice cream cone holder or a cupcake pan with liners.*. Bowl #1: Add many sprinkles to this bowl. Bowl # 2 (microwavable bowl): put a handful of melting chocolate wafers into the microwavable bowl. Microwave the wafers according to package directions till melted. One at a time, take a cone from the holder, dip it in.

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Instructions. Line a baking sheet with parchment paper and set aside. In a small, microwave safe glass bowl, melt the chocolate in 30 second bursts, stirring well in between to melt the chocolate and prevent burning. Dip the waffle cones into the bowl of chocolate, rotating to achieve desired look and to cover 1-2 inches of the top of the cones.