Naan Baked Ice Cream Cones
Prep time
Cook time
Total time
Chocolate Dipped Naan Ice Cream Cones with Peppermint Ice Cream by
Recipe type: Dessert
Cuisine: American
Serves: 4-6 ice cream cones
  • 2 packages Stonefire Whole Grain Naan Flatbread
  • cooking spray (vegetable oil or olive oil)
  • ½ cup chocolate, chopped, type by preference
  • ½ tablespoon shortening, optional
  • ¼ cup peppermint candies
  • 2 cups vanilla ice cream
  • cream horn molds, optional (can mold foil alternatively)
  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment or baking mat.
  3. Place Stonefire Naan in microwave covered with a damp paper towel. Heat for 15 seconds to soften.
  4. Wrap naan around the molds (or foil molded in the shape of an ice cream cone) to determine size needed. It should overlap about an inch. Trim naan as needed.
  5. Lightly spray naan on both sides with cooking spray.
  6. Wrap around molds again. Place seam side down on baking sheet.
  7. Bake until dark and crispy, about 15 minutes.
  8. Remove and cool completely.
  9. Place peppermint candy in food processor and pulse until broken into small pieces. Transfer to a shallow dish.
  10. Place chocolate in microwave safe bowl (wider than cone tops) and heat for 30 seconds. Stir well.
  11. Add shortening (optional, but adds a nice shine and easier to dip). Stir. Heat 15 second increments as needed until completely melted.
  12. Dip cones in chocolate. Follow by a dip in the candy pieces.
  13. Allow to harden completely.
  14. Top with vanilla ice cream and enjoy immediately.
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Recipe by Southern FATTY at