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Rainbow Dipped Waffle Cups

Rainbow dipped waffle cups make crisp waffle holders with glossy ruby-red candy coating. Dip the rims, roll in rainbow sprinkles, then harden quickly for a crunchy, colorful cup for ice cream scoops.
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Prep Time 20 minutes
Cook Time 5 minutes
harden time 10 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Waffle cups or cones
  • 8 waffle cups or cones Use pre-formed cups/cones so the rim has a sturdy edge for dipping.
Red candy coating
  • 1.5 cup red candy melts Candy melts set into a glossy shell and are easiest for rim dipping.
Rainbow sprinkles
  • 0.5 cup rainbow sprinkles Have them ready before dipping so you can roll immediately.

Equipment

  • 1 sheet pan

Method
 

Melt the candy coating
  1. Melt the red candy melts in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth and glossy.
  2. Keep the coating warm and fluid while you work, reheating in short 10-second bursts if it thickens.
Dip and sprinkle
  1. Dip the rim of each waffle cup into the melted candy coating, turning the cup to coat evenly around the edge.
  2. Immediately roll the dipped rim in rainbow sprinkles before the coating sets, pressing lightly so sprinkles adhere.
Harden and serve
  1. Place the cups upright on parchment paper and let the coating harden for about 10 minutes.
  2. Fill with your favorite ice cream and serve right away for maximum crunch.

Notes

Pro tip: arrange cups upright on parchment before dipping so the coating doesn’t drip down unevenly. Store assembled cups in a sealed container at room temperature up to 1 day; they soften over time. Freezer: freeze unfilled cups for up to 1 month, thaw at room temperature before filling. Dietary swap: use dairy-free candy melts for a dairy-free version (check labels on both candy melts and any ice cream used).