In a mixing bowl, combine all of the ingredients for the ice cream cones, and blend until smooth and creamy.
Spread about 2 tablespoons of the batter onto a greased silicone baking mat, and spread it out into a thin small circle about 5 inches in diameter.
Repeat step 3 to fill the silicone baking mat with circles of batter.
Bake for 6-8 minutes until the edges just begin to brown, and then very carefully flip the circles over and bake for another 2-3 minutes until the edges are well browned. You want there to be a thick layer of browned edging on the circles before you remove them from the oven or they will not be strong enough to withstand breaking when you wrap them around the molds.
Let the circles cool slightly, and then wrap them carefully around the ice cream cone molds, rolling from one side to the other at a slight angle to wrap them tightly on the mold.
Allow the ice cream cones to cool and harden completely around the molds before removing them.
If you would like to completely close in the bottom of the cones, you can place the baking chips and 1 tablespoon of butter into a microwave safe bowl. Heat at 30 second intervals until well combined and completely melted.
Dip the cone bottoms in the melted chocolate, and place in the freezer to set before serving.