Instructions

For the cake

1. Line a 1 1/2 quart bowl with aluminum foil.
2. Mix the heavy whipping cream with a hand mixer until it forms stiff peaks.
3. Add the sweetened condensed milk and iced coffee and continue to mix with the hand mixer until combined.
4. Pour the mixture into the foil-lined bowl and top with 5 crushed sugar cones – pressing the cones onto the top of the cream mixture.
5. Freeze for 4-5 hours or until firm.
6. Unmold the dessert onto a plate or serving platter and remove the foil.
7. Press the remaining crushed cones into the side of the cake.
8. Drizzle the chocolate magic shell over the top of the cake and garnish with chocolate curls and nuts.

For the magic shell

1. Stir together chocolate chips and coconut oil in a microwave-safe bowl.
2. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all of the chocolate is melted.
3. Allow the chocolate to reach room temperature.