Ice Cream Cone Rum Chata Shots
Servings: 10 shots
Calories: 283cal
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
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.
Notes
- 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.
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
