Ingredients

• 6 ounces semisweet chocolate, chopped into small pieces
• 6 tablespoons vegetable shortening
• Kosher salt
• 1/4 teaspoon peppermint extract
• 8 small sugar cones
• 2 pints mint chocolate chip ice cream
• Sprinkles or mini chocolate chips, for decorating

Instructions

1. Special equipment: A shoebox or other small box
2. To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly). Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife. Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright.
3. Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl, and stir in the mint extract.
4. Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Let the chocolate set up at room temperature, about 15 minutes.
5. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
6. Put your desired topping in a small bowl. If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
7. Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve. To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed.