Melt candy melts according to package instructions. Add vegetable oil or coconut oil a few teaspoons at a time to thin. In order to get the dripping effect on the cones, the melts need to be thin enough to run off the spoon in a steady stream.
Combine all candy melts in one bowl just slightly larger than the diameter of your larger ice cream cones.
Dip the ice cream cone into chocolate and gently swirl to make a marbleized effect. To create the dripping effect, hold the cone upright and gently shake it up and down.
Add more candy melts to the bowl as needed.
A deep bowl or pot filled with coffee beans makes a great drying rack for the cones.
Make the Edible Gold Ice Cream Cones:
Pick up two corners of an edible gold sheet. Gently drape gold leaf onto the smaller ice cream cones. If you are having trouble getting it to adhere, you can use a damp paper towel to ever so slightly moisten the surface of the cone.
Assemble the Unicorn Ice Cream Cones:
Fill each dipped cone with vanilla ice cream. Top with golden mini ice cream cone.
* Tip: I purchased large waffle cones from a local ice cream parlor for only $1 each!
**These cones are quite expensive and according to reviews on Amazon, often come broken. I used small (not mini) ice cream cones that I found at Safeway. The brand was Edward & Sons. The gluten free cones (labeled Let’s Do Gluten Free) were slightly smaller than the organic cones (labeled Let’s Do Organic).