Remove ice cream from the freezer and allow to soften for about 5 minutes. Stand short glasses inside a 9x13 pan. (Be sure top edge of cones are taller than glasses.)

Pour hot fudge on the inside and around the sugar cone, allowing it to pool at the bottom. I used about 1 tablespoon of fudge per cone.

Place chocolate chips and oil in a microwave-safe bowl and heat on HIGH until almost all chips have melted. Heat in increments of 20 seconds. Stir until all chips have melted and mixture is smooth.

Pack ice cream into the cone. (I used a small spoon to pack it down completely) Using an ice cream scoop, dip a perfect ball-shaped scoop on the top of the cone and press down firmly (but carefully).

Turn cone upside down and dip top of cone in melted chocolate/oil mixture. Dip one side of the top into the red sprinkles, and then dip the other side in the blue sprinkles. Leave a bit of white in the middle to make red, white and blue.

Place the Homemade Drumsticks back in the glasses and place them in the freezer. Repeat the process until all sugar cones are filled, dipped & sprinkled.

If not eating the cones right away, roll in parchment and wrap in foil. Place in freezer friendly zip lock bags/airtight container for up to one month.