Okay mint lovers, this Jupiter Cone is for you. And nothing goes better with mint than an explosion of chocolate candy, fudge and chocolate chip cookies. Mind you, I like to make my cones BIG, I mean big mouth big, and jam the cones with more filling, so I usually get 8 cones out of a half gallon. If you want them smaller, you can make about 10 of them.
Before I start building my cones, I like to coat the insides of the sugar cones with melted Wilton Candy Melts. I like the decadence of the extra chocolate and it keeps the cones crispy for a long time.
Makes 8 – 10
1 half gallon Dreyer’s Mint Chip ice cream
8 – 10 sugar cones
1 jar Smucker’s Hot Fudge Topping
1 pkg. chocolate chip cookies, store bought or home made, broken into chunks
1 pkg. Andes Mints, rough chopped
1 ½ cups chopped salted peanuts
Wilton’s Dark Chocolate Candy Melts
*Option: 1 or 2 bottles Smucker’s Magic Shell Chocolate (See note below)
Melt the Wilton Candy Melts per package direction. Brush it on the insides of the cones in a thin layer. It hardens quickly, so when you’re done with the last one, you can start building the cones.
Put a little ice cream in the bottom, then start adding chunks of chocolate chip cookies and pieces of Andes Mints with a spoonful of hot fudge topping. Just keep alternating everything until the cone is full. When you get to the dome part of the cone, you have to work in layers. I use a serving spoon to scoop the ice cream into flat layers, then wrap it around the cookie chunks, Andes Mints and fudge. Use the back of the spoon to smooth the ice cream layers. You should end up with only ice cream showing on the dome.
After you make each cone, put them in the freezer immediately. You can lay them on a wax-papered lined pan, or set each one in a coffee cup to stand in the freezer. Freeze for 1 -2 hours, but no longer, as they might pick up that freezer taste. Nasty.
Melt the Wiltons candy melts per package directions. Use a brush or spoon and coat the ice cream and part of the cone, working in sections, as the chocolate solidifies pretty fast. Immediately sprinkle with nuts. Continue working in sections around the whole cone. Return to freezer to harden, then store in freezer zip bag.
*Option: Using Smuckers Magic Shell Chocolate. This gives a thinner chocolate covering. Pour the chocolate Magic Shell liquid into a small bowl that is slightly larger than the dome of the cone. Dip the cone and part of the sugar cone in sections, as the chocolate solidifies really fast. Immediately sprinkle the nuts on the solidifying chocolate, then continue as above. If you have some bald spots, use a spoon to drizzle more chocolate.
Recipe by Pearl