Salty Pimp Ice Cream Cone Fakeout

Soften ice cream at room temperature for about 10 minutes. Meanwhile, make the drip trays by tracing the top of the cone on the center of each paper plate. Cut out a hole that is about 1/8″ inside the line (you want the hole to be slightly smaller than the outline you just drew).

Place dulce de leche in a microwaveable bowl and microwave for about 10 seconds or until it turns into a spreadable consistency. Spread half of the ice cream into a 4-cup capacity plastic container. Spread or drizzle 2 tablespoons of the dulce de leche onto the ice cream. Top with the remaining ice cream. Spread or drizzle on 2 more tablespoons of dulce de leche. Cover tightly with a lid and freeze about 1 hour.

Using a knife or spoon, spread 1 teaspoon of the remaining dulce de leche on the inside of an ice cream cup. Sprinkle about 1/16 teaspoon of the sea salt into the cup. Repeat for the remaining cups.

Add the cinnamon and chili powder into the Magic Shell container. Shake vigorously for 1 minute.

Remove ice cream from freezer. Place two scoops of ice cream into a cup. Sprinkle with 1/16 teaspoon of sea salt. Slip the cone into the drip tray so it sits just below the lip of the cup. Slowly squeeze a little bit of the Magic Shell on the ice cream, rotating and tilting the cup slightly to spread the chocolate. Allow it to firm up slightly. Repeat several times until the ice cream is covered in chocolate. Carefully slide the cup out of the drip tray, wipe the tray clean, and reuse (use the backup drip trays if needed). Assemble the remaining cups. Enjoy!