Butter-Dipped Ice Cream

1. Melt the Butter:
   Place salted butter in a small microwave-safe bowl and heat until melted. Let it cool slightly - it should be warm but not hot.

2. Prepare the Ice Cream:
   Fill a piping bag with vanilla ice cream. (Tip: Use a tall glass to help hold the bag steady while filling.) Each piping bag will make about two cones.
   Tip: If you don’t have a piping bag, you can use a sturdy plastic storage bag (like a zip-top freezer bag) instead. Simply fill the bag with ice cream, seal it, and snip off one corner. Squeeze gently to pipe the ice cream into your cones

3. Firm Up the Ice Cream:
   Pop the filled piping bags (or storage bags) into the freezer for about 15 minutes. This step helps the ice cream hold its shape and ensures the butter forms a perfect shell.

4. Pipe and Assemble:
   Pipe a beautiful swirl of ice cream into each sugar cone.

5. Dip in Butter:
   Make sure your melted butter is just tepid (not hot, but still liquid). Quickly dip the top of each ice cream cone into the butter to coat it completely.

6. Add a Finishing Touch:
   Immediately sprinkle a pinch of flaky sea salt on top. Work quickly - the butter will harden into a delicious shell!

Extra Tip:
If you’re using sugar cones, an ice cream cone rack can make assembly even easier.