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?
Equipment
- Glass mixing bowl
Ingredients
- 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.
Tried this recipe?Let us know how it was!