Preheat oven to 325°. Combine first 4 ingredients. Set ice cream cones inside mini muffin tins; fill each one with cake batter to about ½ inch of the top. Bake 25 minutes; cool completely. When you’re ready to serve, top each with a scoop of ice cream and your choice of toppings, such as whipped cream, fresh or maraschino cherries and/or crushed malted milk balls.