Copycat Dairy Queen Chocolate-Dipped Cone

Why You’ll Love This Recipe

• True quick‑set chocolate shell that snaps cleanly over creamy vanilla swirls.
• Approachable methods: use store‑bought ice cream or make a simple soft‑serve style base.
• Clear temperatures and timings so your shell sets fast without sliding off.
• Fun to make ahead for parties—dip to order in minutes.

Grocery List

• Produce: None
• Dairy: Vanilla ice cream (or heavy cream and whole milk if making the base from scratch)
• Pantry: Semisweet or dark chocolate, refined coconut oil, granulated sugar, light corn syrup, nonfat dry milk, vanilla extract, fine sea salt, sugar cones

Full Ingredients

Quick-Set Chocolate Shell

• 12 oz (340 g) semisweet or dark chocolate, chopped or chips
• 2/3 cup (140 g) refined coconut oil
• 1/8 tsp fine sea salt
• 1/2–1 tsp pure vanilla extract (optional)

Soft-Serve-Style Vanilla Swirl (Shortcut: No Machine)

• 1.5 quarts (about 1.4 kg) good-quality vanilla ice cream

Soft-Serve-Style Vanilla Swirl (From Scratch: Ice-Cream-Maker)

• 1 cup (240 ml) whole milk
• 2 cups (480 ml) heavy cream
• 2/3 cup (135 g) granulated sugar
• 2 tbsp (30 g) light corn syrup
• 2 tbsp (16 g) nonfat dry milk powder
• 1 tbsp (15 ml) pure vanilla extract (or seeds from 1 vanilla bean)
• 1/4 tsp fine sea salt

To Assemble

• 8 sugar cones
• Sprinkles or finely chopped roasted peanuts (optional)

Step-by-Step Instructions

Step 1: Chill the cones and gear

Line a sheet pan with parchment and place it in the freezer. Chill 8 sugar cones, a large piping bag fitted with a 1/2-inch round tip, and a medium mixing bowl for 20–30 minutes. Cold tools help the swirls hold their shape and encourage the shell to set quickly.

Step 2: Make the quick-set chocolate shell

Combine the chocolate and coconut oil in a heatproof bowl. Microwave at 50% power in 30‑second bursts, stirring each time, until smooth (about 2–3 minutes total). Or melt over a gentle simmering water bath. Stir in the salt and vanilla. Let cool to 95–100°F (35–38°C); this is the sweet spot where it flows thinly but sets fast on cold ice cream. Pour into a tall, narrow cup or measuring jug. Keep warm by setting the cup in a bowl of 100°F/38°C water.

Step 3: Prepare the vanilla swirl

Shortcut (no machine): Let vanilla ice cream stand at room temperature 10 minutes until soft-serve texture (about 22°F/−6°C). Beat with a hand mixer on low for 30–60 seconds to aerate. Transfer to the chilled piping bag.

From scratch (ice-cream-maker): In a saucepan, whisk milk, sugar, corn syrup, dry milk, and salt. Warm over medium heat to 165°F (74°C), whisking to dissolve, 3–5 minutes. Off heat, whisk in the cream and vanilla. Chill to 39°F (4°C) for at least 4 hours (or 45 minutes in an ice bath), then churn to soft‑serve consistency, 20–25 minutes. Load into the piping bag.

Step 4: Pipe tall, tidy swirls

Remove cones and sheet pan from the freezer. Hold the piping tip about 1/2 inch inside the cone and fill from the bottom up. Continue piping in a tight spiral, building 3–4 rings above the rim. Finish with a quick wrist flick for the signature curl. Work quickly so the swirls stay cold. Set each cone upright on the cold pan or nestle in a muffin tin to stand.

Step 5: Harden the swirls

Freeze the piped cones until firm to the touch, 30–45 minutes. The surface should feel dry and resistant when tapped. For best results, your freezer should be at or below 0°F (−18°C).

Step 6: Dip for a crisp shell

Recheck the chocolate shell temperature; keep it at 95–100°F (35–38°C). Working one cone at a time, invert and submerge the swirl to just above the cone rim for 2–3 seconds. Lift straight up, hold over the cup for 5–10 seconds to let excess drip, and gently rotate to smooth the edge. If adding sprinkles or peanuts, apply immediately before the shell sets.

Step 7: Set and serve

The shell will go from glossy to matte and firm in 10–15 seconds. Serve right away, or place dipped cones back in the freezer for 5–10 minutes to fully lock in the shell. If you notice a thin spot or a crack, re‑dip quickly and let set again.

Pro Tips

• Use refined coconut oil for a neutral flavor and the cleanest snap; unrefined adds coconut aroma.
• A tall, narrow dipping vessel gives cleaner coverage than a wide bowl and minimizes waste.
• Don’t overheat the shell. Above 110°F (43°C) it may melt the swirls; below 90°F (32°C) it can thicken and go on too heavily.
• Keep swirls modest in height (about 3.5–4.5 inches) so they dip cleanly without falling off.
• Pre‑chilling cones for 10 minutes helps the shell “seal” at the rim and prevents drips down the cone.

Variations

• Peanut Crunch Dip: After dipping, immediately roll the shell in finely chopped roasted peanuts; set 15 seconds.
• Chocolate Soft-Serve: For the from‑scratch base, sift 2 tbsp (10 g) Dutch‑process cocoa into the warm milk mixture; whisk smooth before chilling.
• Dairy‑Free: Use your favorite dairy‑free vanilla ice cream and dairy‑free dark chocolate; keep the coconut oil ratio the same.

Storage & Make-Ahead

Undipped, piped cones can be frozen (upright) up to 24 hours before dipping; cover loosely to protect from freezer odors. Dipped cones are best the day made, but can be held in the freezer 1–2 hours uncovered or up to 8 hours lightly tented with foil; expect some shell dulling. Extra chocolate shell keeps in a sealed jar at room temperature for up to 3 months. Rewarm gently to 95–100°F (35–38°C) before using.

Nutrition (per serving)

Approximate for one dipped cone: 380 calories; 18 g fat; 50 g carbohydrates; 6 g protein; 34 g sugars; 160 mg sodium. Values will vary with ice cream brand and chocolate choice.