Coconut Sundae Cones: Creamy Coconut Ice Cream in Waffle Cones

Coconut sundae cones bring back the carefree flavors of childhood summers. These cones are filled with homemade coconut ice cream and finished with a silky chocolate coating for a refreshing tropical treat.

Why Make DIY Ice Cream Sundae Cones

If you loved Drumsticks and other sundae cones as a kid, these homemade coconut sundae cones are a nostalgic, easy-to-make version you can enjoy with family and friends. They’re ideal for summer pool days, backyard gatherings, or simply keeping a cool snack ready in the freezer all season long.

Set up a little assembly station with dipping chocolate and a variety of toppings so everyone can customize their cones. They’re fun to make, easy to store, and can be tailored to every taste.

Ingredients and Components

• Coconut Ice Cream: The cones in this recipe use homemade coconut ice cream for a dairy-free, tropical twist. Swap in any homemade or store-bought flavor you prefer.
• Ice Cream Cones: Use sugar cones or waffle cones—these hold up best in the freezer. Cake-style cones are not recommended because they become soggy when frozen.
• Dark Chocolate: Choose dark chocolate between roughly 60–70% cacao for a balanced flavor, or use semi-sweet or milk chocolate if you prefer. You can use chocolate chips or chopped bars.
• Coconut Oil: Adding coconut oil to melted chocolate creates the “magic shell” effect that hardens on contact with frozen ice cream. Refined coconut oil is neutral in flavor; unrefined will lend a light coconut note.
• Toppings: Get creative—chopped nuts, sprinkles, crushed cookies, or candy pieces all work well. Prepare a variety so everyone can personalize their cone.

Assembly

1. Use a small spatula or spoon to coat the inside of each sugar cone with melted chocolate. This creates a barrier that helps the cone stay crisp and prevents the ice cream from leaking. Freeze the lined cones for a few minutes until the coating sets.
2. Scoop coconut ice cream into each cone and add a rounded scoop on top.
3. Return the filled cones to the freezer so the scoops set firmly. To keep them upright while freezing, place cones in mugs or glasses.
4. Prepare your toppings. Working quickly, dip each frozen cone into the melted chocolate coating and immediately sprinkle with toppings before the chocolate hardens.

Chocolate Magic Shell

The key to the crisp chocolate shell is coconut oil. Melted chocolate combined with coconut oil forms a smooth coating that instantly hardens when it meets the cold ice cream.

Coconut oil melts at around 75°F (24°C) and re-solidifies near room temperature. Mixed with chocolate, it produces a glossy, snap-ready shell that sets quickly on frozen treats.

You can use dark, milk, white, or specialty chocolates to make the dipping mixture—choose whatever flavor you like. After dipping, add toppings immediately so they stick before the shell fully sets.

Popular topping options include chopped nuts, colorful sprinkles, crushed cookies, and small candy pieces. Mix and match to create different textures and flavors.

Variations and Substitutions

While this recipe highlights homemade coconut ice cream, you can substitute any favorite ice cream—vanilla, cookies and cream, or chocolate are classic choices. For something different, try robust flavors like cookie monster, roasted banana cheesecake, or chocolate chunk ricotta if you have those on hand.

Serving Suggestions and Storage Notes

Serve the cones immediately after dipping for the best texture. If you need to store them, freeze the assembled cones for 20 minutes to set the chocolate, then wrap each cone individually and store in a freezer-safe bag. Properly wrapped cones will keep for up to a month.

For best results, keep wrapped cones in the coldest part of the freezer. When ready to serve, let the cones sit at room temperature for about 5 minutes before eating so the ice cream softens slightly.

Related Ice Cream Recipes

• Chocolate Chip Ice Cream Sundae
• Cookie Ice Cream Sandwiches
• Chocolate Dipped Funfetti Ice Cream Bars
• S’mores Ice Cream Bars

Coconut Ice Cream Sundae Cones

These coconut sundae cones combine nostalgic crunch with a bright tropical flavor.

Yield: makes 8 cones

Servings: 8

Ingredients

• coconut ice cream (see notes)
• 8 sugar cones
• desired toppings (chopped nuts, sprinkles, etc.)
• dipping chocolate (recipe below)

Dipping Chocolate:

• 6 oz dark chocolate, roughly chopped
• ¼ cup coconut oil

Instructions

• Spoon some dipping chocolate into a sugar cone and use a small offset spatula to coat the inside. Repeat for all cones and place them upright in the freezer for a few minutes to set the chocolate.
• Fill the lined cones with coconut ice cream and add a scoop on top. Return the cones to the freezer until the ice cream is firm.
• Pour the remaining dipping chocolate into a wide-mouth glass. Prepare your toppings so they are ready to use.
• Remove the cones from the freezer. Working quickly, dip each cone into the chocolate, then immediately add toppings before the shell sets. Place finished cones back in the freezer to set completely. Enjoy immediately or store frozen.

Dipping Chocolate:

• Combine the chopped chocolate and coconut oil in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler) and melt the chocolate over low heat, stirring until smooth. Remove from heat and use while warm for dipping.

Notes

Use your preferred store-bought ice cream or a homemade coconut recipe if you like. Assemble and freeze as directed for best results.

All images and text ©The Little Epicurean

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