Before you begin, remove the ice cream from the freezer to allow it to soften a bit.
Cut wax paper into 8 (approximately) 8-inch squares. Working with one sugar cone at a time, wrap wax paper around the cone and secure with tape. Place each cone upright in a water glass.
Sprinkle toppings to fill the first inch of each cone. Fill with chocolate hard shell just until the toppings are covered. Fill the cone with softened ice cream, pressing gently to pack the ice cream in. Continue adding ice cream to reach about 1.5 inches over the top of the cone (the wax paper will hold the ice cream in place). Place the glass, holding the cone upright, in the freezer until the ice cream is solid, about 20 minutes.
Fill one shallow bowl with hard shell topping and another with the topping you want on the top of the cone. When the ice cream cones are frozen, remove them from the freezer and unwrap the wax paper. Dip each cone, first in hard shell and then in the topping. Turn upright, allowing a small amount of the hard shell to drip down the sides of the cone.
Eat immediately or keep in the freezer until ready to serve.