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Witch Hat Ice Cream Cone Recipe
Ash Tyrrell

Witch Hat Ice Cream Cone Recipe

I started making these witch hat ice cream cones for our neighborhood Halloween party a few years back, and I haven't stopped since. There's something about handing a kid a chocolate-dipped cone with a hidden treasure inside that makes their whole face light up.
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Total Time 1 hour 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 12 sugar cones — these form the pointed part of the hat so avoid the flat-bottomed waffle bowls
  • 12 ounces dark chocolate candy melts — melts smoothly and hardens quickly which makes coating the cones much easier
  • 12 chocolate cookies round, flat ones work best — these become the wide brim of each witch hat
  • 4 orange fruit roll-ups — twisted into ropes they form the colorful band where the cone meets the cookie
  • Assorted Halloween candy for filling — candy corn mini M&M's, or gummy worms all work great tucked inside

Method
 

  1. Start by microwaving your candy melts in short bursts, stirring in between, until they're completely smooth. Use a pastry brush to paint each sugar cone in a thin, even layer, then stand them upright on wax paper to firm up.
  2. Once the coating on your cones has hardened, it's time for the fun part. Fill each cone with your candy of choice, stopping just below the rim so nothing spills out once you flip it over.
  3. Paint a circle of melted chocolate onto one side of a cookie, then press the filled cone onto it so the cone sits right in the center. Carefully flip the whole thing over so it's now sitting upright like a hat.
  4. Repeat the filling and attaching process with the rest of your cones and cookies. Let them all sit undisturbed until the chocolate has fully hardened, which usually takes about 20 to 30 minutes.
  5. Cut your fruit roll-ups into thin strips and gently twist each one into a rope. Wrap a rope around the base of each hat, right where the cone meets the cookie, then pinch the ends together at the back.

Notes

  • I always coat my cones a day or two ahead of time, since it saves me a lot of stress on party day.
  • I keep my fruit roll-ups in the freezer for a few minutes before unrolling them, which stops them from tearing.
  • I like using candy melts instead of regular chocolate chips, since they set up faster and don't need tempering.
  • I dab a little extra melted chocolate at the base of any hat that feels wobbly, just to be safe.
  • I always make a couple of extras, since one or two hats inevitably crack while I'm working.