DIY doughnut ice cream cones, because two desserts are better than one

Remove from the oil, and put the cone in the sugar mixture.

Coat all sides, and set the cone dough side up on a small cookie sheet. Meanwhile, you may want to turn off the heat and move the pan of oil to an unused burner until you’re ready to fry the remaining doughnut cones. That way the oil won’t overheat.

Repeat the process for the remaining cones. Then bake in the oven just until the cone starts to turn slightly darker (about three or four minutes). Remove from the oven, and let the cones cool completely before removing the cores.

Once cooled, carefully slide the cone off the core. Then dip in the cinnamon and sugar mixture again to coat all sides.

These are best when served as soon as they cool.

As an option, drizzle chocolate sauce along the inside of the cone.

Then fill to the brim with your favorite flavor of ice cream.

And dig in.