• Place each color of melting candy in a separate small microwave-safe bowl. Add 2 tsp oil to each. Microwave all bowls at 100% for 45 seconds. Stir, then repeat in 30-second increments until candy is melted and the same consistency.

  • Add 2 tbsp of each color of melted candy to a small bowl; place colors side-by-side so that each covers about a third of the bowl. (If they overlap, you will achieve a marbling effect.)

  • Dip top of each sugar cone into melted candy, then turn cone upright. To achieve a dripping effect, slowly rub cone back and forth between your hands. Let dry before adding ice cream. Tip: For optimal results, let ice cream sit at room temperature for about 5 minutes before scooping. You're looking for the sweet spot when it's easy to scoop and spread but before it becomes liquid. (Ice cream that completely melts and refreezes will taste unpleasantly icy.) DIY Drying Stand: To dry dipped cones, invert an egg crate and pop holes into the bottom of each egg holder. The holes should be big enough to hold cones upright. DIY "Magic Shell": For an extra pop of color, melt 1/2 cup melting candy or chocolate chips with 1 tbsp coconut oil. It'll harden over ice cream in 30 to 45 seconds.