Melting ice cream can make the last few bites of your waffle cone a soggy, dripping mess. This is especially troublesome for kids and slow eaters, who can end up with ice cream running down to their elbows. A lining of chocolate creates a barrier between ice cream and cone to prevent sogginess. Since ice cream and chocolate are a natural combination, the lining enhances the cone with extra flavor and texture.
Things You'll Need
Melt chopped chocolate or chocolate chips over a double boiler until smooth. Fill the bottom pan with water, place the second pan over top filled with chocolate and stir frequently. Substitute a microwave if you don’t have a double boiler.
Hold the waffle cone in your non-dominant hand. Scoop up a spoonful of melted chocolate and drizzle it into the inside of the waffle cone while slowly spinning the cone with your hand. Coat the bottom of the cone well to prevent ice cream from leaking through the tiny hole where the waffle cone is rolled.
Spread the drizzled chocolate evenly along the sides with a butter knife. Add more chocolate as needed until you achieve an even layer of chocolate and the waffle is completely covered.
Set the chocolate-lined waffle cones on a parchment paper-lined baking sheet and place in the refrigerator until the chocolate hardens. Fill the cones with ice cream and enjoy.
Try alternatives to chocolate, such as royal icing, a type of icing commonly used for decorating cookies because it hardens as it dries. Peanut butter also works as a barrier to prevent sogginess. While peanut butter stiffens in the refrigerator, it won’t harden as much as the chocolate or royal icing.
References and ResourcesTharp & Young "On Ice Cream:" Prevention of Sogginess in Cones & Wafers
Mommy's Sweet Confessions: Chocolate Lined Waffle Cone Fruit Bowls