Using a stand mixer, whip cream until it has soft peaks.

Then add marshmallow cream into the whipped cream. Whip to combine.

Add cookie crumbs to the cream mixture, gently folding in using a spatula until fully incorporated.

Stand up cones, using a baking dish or tray to keep them in place.

Pipe cookies and cream mixture into the cones all the way to the top, creating a peak at the top.

Place in the freezer until the cream has frozen—at least two hours

Over a double boiler, or in a microwave at 50% power, melt the chocolate, stirring intermittently.

Once the cones are frozen, dip individually into the chocolate until the cream is coated. Top with sprinkles before the chocolate hardens.

Serve and enjoy!