Ingredients:
- 3 pints premium cherry ice cream
- 8 sugar cones
- 1 11.5-ounce package bittersweet chocolate chips
- 1/4 cup vegetable oil
- 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 1/2 cups coarsely chopped toasted almonds
- Spoon some ice cream into 1 cone, packing gently to fill. Dip large (1/4 cup) round ice cream scoop into bowl of hot water.
- Scoop large mounded ball of ice cream onto cone, pressing gently.
- Stand cone in small glass; place in freezer.
- Repeat with remaining cones and ice cream, placing each cone in individual glass.
- Freeze 2 to 8 hours.
Place bittersweet chocolate and oil in small glass bowl. - Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes.
- Let stand just until cool, about 10 minutes.
- Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minut
Place nuts on plate. - Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat.
- Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts.
- Dip fork into white chocolate; drizzle lines over top of cone.
- Place cone in glass; return to freezer. Repeat with remaining cones.
- Freeze 1 hour.
