Step 1

Melt the chocolate and coconut oil together in the microwave or over a double boiler until smooth. Add a few tablespoons of the melted chocolate to one waffle cone bowl, then tilt it while spinning it in your hands until the chocolate coats the interior. Repeat to coat the remaining bowls, then place in the fridge or freezer to chill while you make the ice cream.

Step 2

Whip the heavy cream and vanilla bean paste in a bowl until stiff peaks form. Add the sweetened condensed milk and fold gently until combined. Divide half of the ice cream mix among the waffle cone bowls (about 1/2 cup each). Top each with 3 cherries and drizzle each with 1 tablespoon the chocolate syrup. Top each with the remaining ice cream mixture. Add 5 more cherries per bowl, then drizzle each with another tablespoon chocolate sauce. Transfer to the freezer until firm throughout, about 2 hours. Serve, or store in the freezer, covered, until ready to serve.

Step 3

Top with whipped cream, sprinkles and a cherry on top of each.