I recommend doing this in a different order than is illustrated, so try to keep up here. Do as I say, not as I did.
- Wrap your cones in wax paper, and cut tops to about 2" above the edge of the cone. (I made a template so I could cut 6 at a time.)
- Fill cones with melty ice cream up to the top of the cone.
- Unwrap the chocolate spears you made and place them in the cones
- Top off the cones with remaining ice cream to within 1/2" of the wax paper