Punch holes in the top of 3 egg cartons to make ice cream cone stands.
Scoop the ice cream and press firmly on top of each cone. Place in the stand and move to the freezer to harden, for at least 1 hour.
Place the chocolate, coconut oil, and salt in a large bowl. Microwave for 60 seconds and stir. Return to the microwave for another 30 seconds and stir. Repeat until chocolate is smooth. Allow the chocolate coating to cool for 10 minutes.
Set out the toppings. Then dip the ice cream cones in the chocolate coating and swirl around. Allow the excess chocolate drip off, then QUICKLY sprinkle the tops before they harden. Return to the freezer until ready to serve.
NOTE: If making ahead, wrap well with foil or parchment paper.