PREHEAT oven to 400°F and coat your cookie sheet with cooking spray.

COMBINE egg whites and sugar in a bowl. Then, using an electric mixer, beat the egg whites on medium until frothy.

SIFT flour and cocoa powder together in a separate bowl. Add the cocoa and flour to the egg and sugar mixture. Add in melted butter, half and half, and salt, stirring for 30 seconds.

SPOON 1 tablespoon of batter onto the baking sheet and, with the back of the spoon, smooth into an even circle 3-4 inches in diameter. Bake cookies for about 8 minutes.

REMOVE the baking sheet from the oven and transfer to a heat resistant surface. Working quickly, slide a spatula under one of the cookies and move to a smooth, cool surface. Roll the cookies into a cone shape and let cool. The cones will begin to harden almost immediately.

PLACE the white chocolate chunks inside a heat proof bowl and set over a pan of simmering water, stirring often until the chocolate is smooth. Stir in the oil and let cool slightly. Dip the edges of the cookie cones into the chocolate and sprinkle with the crushed peppermint candies. Place on a sheet of wax paper to cool.

SERVE with a scoop of EDY'S SLOW CHURNED® Peppermint Light Ice Cream or EDY'S Peppermint and enjoy!

NOTE: ice cream cones will last for up to 1 week in a tightly sealed container.