Gather your supplies. You’ll need small glasses or containers for each cone. Tall 2 ounce shot glasses are perfect for this, depending on the size of your sugar cones.

Place your sugar cones in their holders.

Place 1/2 cup chocolate chips in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until smooth. Place a small amount of the melted chocolate in the bottom of each cone. I used a drinking straw to push the chocolate down to the bottom of the cone. Freeze the cones for 5 minutes.

While the cones are freezing, let your ice cream warm up a bit on the counter.

Remove cones from the freezer. Fill each with ice cream, making sure to have a rounded scoop at the top. I found it best to make at most 2 before returning the cones to the freezer. Use your favorite ice cream flavor!

Freeze the cones for at least 30 minutes, until the ice cream is re-hardened.

Place remaining 1 1/4 cups chocolate chips in another microwave safe bowl. Add the vegetable oil. Heat on high in 30 second increments, stirring between each, until smooth.

Transfer the chocolate to a short drinking glass for easy dipping.

Set out your sprinkles or chopped nuts, near the sink or garbage.

Working in batches, remove 2 cones from the freezer. Dip upside down in the chocolate and tap off the excess. Hold upright and sprinkle with sprinkles or nuts, over the garbage can to keep the mess to a minimum. Place the cones back in the freezer.

Once the topping is hardened, place the cones in a airtight container. These are best served within a few days so the cone doesn’t get soggy.