The season for ice cream is still in full swing, and though there’s nothing wrong with a couple of scoops in a pretty sundae dish, we all know the best way to eat ice cream is atop a sweet cone! With that in mind, we decided to dress up a few cones nice and fancy for our recent Disco Ice Cream Social photo shoot, and we loved the results so much that we thought we may as well share the recipe!
Belgian white chocolate
1 // Line a baking tray with parchment paper and pour your sprinkles into a shallow dish or two. Set aside.
2 // Add about 1-inch of water to a double boiler (or a saucepan with a metal bowl nestled atop). Heat over medium-low heat, slowly stirring the chocolate so it melts into a smooth consistency. White chocolate has a lower melting point, so it can seize easily.
3 // Dip the edge of the cones in the melted white chocolate, then lightly dust with sprinkles while the chocolate is still melted.
4 // Place the cones upside down on the paper-lined tray, and place them in the fridge, allowing the chocolate to set for at least 15-20 minutes.
That’s it! The only question left? Two scoops or three!?