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Ice Cream Bark

by Jessie Daye

First published: May 21, 2024 | Updated: June 10, 2026
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Ice Cream Bark

What you need:

Half sheet pan

Parchment paper

1 1/4 cup semi sweet chocolate, melted (About 1 1/2 bags of chips)

(1) package Trader Joe’s Mini Hold the Cones

Maraschino cherries, patted dry very well

Chopped salted nuts

Rainbow sprinkles

One waffle cone, smashed

** (Other Options)

Mini Marshmallows

M&Ms

Caramel, melted

Trader Joe’s Mini Coffee Ice Cream Cones

Coconut

Peanut Butter swirl and chopped bananas

Ice Cream Bark

Author: Jessie Daye
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Ingredients

  • Half sheet pan
  • Parchment paper
  • 1 ¼ cup semi sweet chocolate melted (About 1 1/2 bags of chips)
  • (1) package Trader Joe’s Mini Hold the Cones
  • Maraschino cherries patted dryvery well
  • Chopped salted nuts
  • Rainbow sprinkles
  • One waffle cone smashed
  • ** (Other Options)
  • Mini Marshmallows
  • M&Ms
  • Caramel melted
  • Trader Joe’s Mini Coffee Ice Cream Cones
  • Coconut
  • Peanut Butter swirl and chopped bananas

Method

  1. Melt your chocolate in the microwave at 30 second intervals, stirring in between, until completely melted. Once melted, pour onto a parchment lined 1/2 baking sheet. Let cool for 3-4 minutes until it’s room temperature but not hard. Prepare your cones.
  2. Cut all your mini ice cream cones in half (length wise) and place ice cream side down into the melted chocolate. Sprinkle with nuts, sprinkles, and more waffle cone (or desired toppings) and place back into freezer for 1-2 hours.
  3. Remove from freezer, break and serve!

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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