Ice Cream Cone Rum Chata Shots

Why this recipe works

While rum chata shots are good on their own, they’re even better when served in festive ice cream cone shot glasses dipped in chocolate and coated in a rainbow of sprinkles! The best part about these boozy dessert shooters? You can eat the entire thing, shot glass included.

We love playing around with fun and unique ways to make dessert shots hence our watermelon jello shots and orange jello shots we’ve posted previously. These adorable ice cream cone shots fit right in!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHOCOLATE – We’re using white almond bark to dip the cones in because it sets up really well. Feel free to use your favorite white chocolate chips or candy melts instead, or opt for a chocolate almond bark in its place.

SHOTS – The shot itself is rum chata with a couple drop of vanilla bean ice cream flavoring and Italian sweet cream coffee creamer. Now, you can certainly use any kind of coffee creamer you’d like as well as any flavoring you’d like. Realistically, you could skip the ice cream flavoring all together but it really does add to the flavor. Lastly, the shot is colored with food dye for a fun twist, but you can also omit the food coloring altogether if desired.

How to Make Ice Cream Cone Rum Chata Shots

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. First, use a sharp knife and cut the tops off of the ice cream cones, set aside.
2. Melt almond bark in a microwave-safe dish for 2 minutes. If not completely melted let the chocolate sit in the warm microwave for a few minutes until soft.
3. Remove and dip a brush in chocolate, coat the bottom and sides of ice cream cones with white chocolate. Let chocolate harden and give the inside of the cones a generous second coat of chocolate, making sure the entire inside of the cone is coated.
4. Next, dip the tops of each cone in chocolate and dip in sprinkles, set aside.
5. In a small pitcher or cocktail shaker, add creamer, ice cream flavoring, rum chata, and food coloring together. Mix thoroughly and fill each cone with the mixture, add a striped straw if you like, and serve immediately. Enjoy!

Frequently Asked Questions & Expert Tips

Serving Suggestions

These shots are perfect for parties, birthdays, and can be made for holidays by simply swapping out the color of sprinkles and food dye to tailor to the color scheme. For Christmas rum chata shots, try red and green sprinkles then leave the rum chata color as is. Halloween shots would be a lot of fun as well by switching to regular chocolate bark with purple, green, orange, or black sprinkles with optional orange food coloring!

More Shots and Cocktail Recipes

• Rum Punch
• Spiked Cherries
• Green Jello Shots
• Blue Hawaiian Mai Tai
• Oreo Thin Mint Shooters

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Ice Cream Cone Rum Chata Shots

The best part about these boozy dessert shooters? You can eat the entire thing, shot glass included.

5 from 15 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Cocktails

Cuisine: American

Servings: 10 shots

25 minutes mins

Calories: 283

Author: Amanda Davis

Ingredients

• ▢ 10 ice cream cake cones
• ▢ 1 ½ cup white almond bark melted
• ▢ ½ cup sprinkles
• ▢ 1 cup coffee creamer we used Italian sweet cream coffee creamer
• ▢ 2 drops vanilla ice cream flavoring vanilla bean flavoring
• ▢ ¼ cup Rum Chata
• ▢ 1 drop food coloring aqua color

Things You’ll Need

• ▢
  Cocktail shaker
• ▢
  Pastry brush
• ▢
  Colorful paper straws

Before You Begin

• You can easily double this recipe to make for a larger crowd. Store in a pitcher until ready to serve, then pour into individual ice cream cone shot glasses.

Instructions

• First, use a sharp knife and cut the tops off of the ice cream cones, set aside.
• Melt almond bark in a microwave safe dish for 2 minutes. If not completely melted let chocolate sit in the warm microwave for a few minutes until soft.
• Remove and dip brush in chocolate, coat the bottom and sides of ice cream cones with white chocolate. Let chocolate harden and give the inside of the cones a generous second coat of chocolate, making sure the entire inside of the cone is coated.
• Next, dip the tops of each cone in chocolate and dip in sprinkles, set aside.
• In a small pitcher or cocktail shaker, add creamer, ice cream flavoring, rum chata, and food coloring together. Mix thoroughly and fill each cone with the mixture, add a stripe straw if you like and serve immediately.

Nutrition

Serving: 1shot | Calories: 283cal | Carbohydrates: 38g | Protein: 1g | Fat: 11g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 5mg | Fiber: 1g | Sugar: 34g | Calcium: 1mg | Iron: 1mg

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