Chocolate-Peanut Butter Ice Cream Cones

Chocolate-Peanut Butter Ice Cream Cones:

sugar cones

1 quart chocolate ice cream

1 bag semi-sweet chocolate chips

2 tbsp of Crisco, divided

finely chopped peanuts

1/2 cup all natural creamy peanut butter

2 tbsp powdered sugar

wax paper

Start by chopping up the peanuts and setting them aside.

In a double boiler, melt 1/2 the bag of semi sweet chocolate chips with the Crisco. Stir until smooth. Using a spoon, spoon the melted chocolate into each sugar cone and swirl it around so that the entire inside of the cone has been coated with the chocolate (pour out the remaining chocolate). Place each cone onto a baking sheet lined with wax paper and put them into the freezer for about an hour so the chocolate can harden.

After you have placed the cones in the freezer, take the peanut butter and powdered sugar and mix them together in a small bowl. Spoon out little drops of the mixture onto another baking sheet lined with wax paper and place them into the freezer with the cones.

After an hour has passed, take out the quart of chocolate ice cream from the freezer and let it sit for about 10 minutes to melt down (just enough for you to be able to easily mix in the peanut butter drops). Meanwhile, melt the other half of the semi sweet chocolate chips in the double boiler with 1 tbsp of Crisco. Stir until smooth. Take out the peanut butter drops from the freezer and mix them into the ice cream.

Take the cones out of the freezer and spoon in the chocolate-peanut butter ice cream to each one (just to the top) and smooth the ice cream so it's flat. Dip the top half of the cone into the chocolate (you might have to use a spoon to help you) and spoon some peanuts onto the top.

Lay them onto a baking sheet lined with wax paper and place them back into the freezer for another hour or so before serving.