PB Chocolate Covered Ice Cream Cones

I don't know about you, but I usually like the ice cream cone more than the ice cream! I think it's something about the satisfying crunch. Anyways, these ice cream cones have a delicious twist: peanut butter + chocolate. Is there anything better?

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I buy my ice cream cones from a brand called Joy Cone. They make amazing gluten-free sugar cones. They are the best I've found in my 5+ years of being gluten-free. Click the link HERE to find the cones.

These cones are perfect for summer days when all you want is an ice cream cone. And why not fill the cones with my vegan birthday cake ice cream?

Ingredients

• Gluten-Free ice cream cones or regular ice cream cones
• Smooth peanut butter
• Semi-sweet chocolate chips
• Neutral oil or unsalted butter
• Sprinkles (optional)

See recipe card for quantities.

Instructions

Line a baking sheet with parchment paper and set it aside.

Melt the chocolate chips, unsalted butter, and peanut butter together in a glass bowl. Microwave in 15-second intervals and stir until smooth.

Dip the top of each ice cream cone in the melted chocolate mixer and roll in sprinkles.

Line the ice cream cones on a baking sheet to dry (dipped side down).

Let the cones dry for 15 minutes in the refrigerator. 

Enjoy!

Hint: Line the dipped ice cream cones on a baking sheet to dry.

Equipment

• Baking sheet
• Precut parchment paper
• Glass mixing bowl
• Spatula

Storage

Store in the refrigerator in an airtight container for up to seven days. Layer sheets of parchment paper between each cone to prevent sticking.

PB Chocolate Covered Ice Cream Cones

I don't know about you, but I usually like the ice cream cone more than the ice cream! I think it's something about the satisfying crunch. Anyways, these ice cream cones have a delicious twist: peanut butter + chocolate. Is there anything better?

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6 cones

Equipment

• Baking sheet
• Precut parchment paper
• Glass mixing bowl
• Spatula

Ingredients

  

1x2x3x

• 1 package gluten-Free ice cream cones or regular ice cream cones
• 1 tablespoon smooth peanut butter
• 1 cup semi-sweet chocolate chips
• 1 tablespoon neutral oil or unsalted butter
• ½ cup sprinkles optional

Instructions

 

• Line a baking sheet with parchment paper and set it aside.
• Melt the chocolate chips, unsalted butter, and peanut butter together in a glass bowl. Microwave in 15-second intervals and stir until smooth.
• Dip the top of each ice cream cone in the melted chocolate mixer and roll in sprinkles.
• Line the ice cream cones on a baking sheet to dry (dipped side down).
• Let the cones dry for 15 minutes in the refrigerator.

Notes

Store in the refrigerator in an airtight container for up to seven days. Layer sheets of parchment paper between each cone to prevent sticking.

Keyword chocolate peanut butter ice cream cones, gluten free ice cream cone, ice cream cone, ice cream dessert, peanut butter chocolate, summer dessert

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