Don't have an ice cream maker? No worries -- we came up with a recipe that doesn't require one. (And of course, you can always use store-bought ice cream.) These nostalgic cones are easy, but they do need some extra freezing time, so plan ahead.



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together condensed milk, vanilla, and salt. In a large bowl, using a mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, cover, and freeze until firm, 6 hours (or up to 1 week).

  • Set cones upright in another loaf pan filled with uncooked rice. Microwave one-quarter the chocolate in 30-second increments, stirring each time, until melted and smooth, about 1 minute. Spoon into tips of cones and let cool.

  • Pack each cone with ice cream, then top with a round scoop, pressing down to secure. Return cones to rice-filled pan and freeze until firm, 6 hours (or overnight).

  • Microwave remaining chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in oil and let cool slightly. Working quickly, invert each cone, dip in chocolate, set upright in pan, and sprinkle with nuts. Freeze until firm, 1 hour.

Cook's Notes

Here's a Tip
A little chocolate in the bottom of each cone keeps melted ice cream from leaking out -- and provides an extra-sweet last bite.To store, cover with plastic and freeze, up to 3 days.

Reviews (1)

48 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 12
  • 1 star values: 3
Rating: Unrated
Although the recipe states it takes 25 minutes to make…..This is a two day project as it needs to be frozen twice for at least 6 hours. Plan to plan ahead for this one! Worth the wait???