In a large bowl add sweetened condensed milk, sugar, cocoa powder, cinnamon and charcoal powder (or substitute with 1 T black food coloring) and whisk until combined.

Add the whipping cream to the bowl and beat until stiff peaks form.

Pour half the ice cream mixture into each half of the skull molds. When adding ice cream to the head side of the molds, tap the molds on the counter to settle the cream into all the nooks and crannies and then use a rubber spatula to scrape off the excess ice cream.

For the top of the head portion of the mold, there is a small hole in the bottom of the mold, this is the hole to allow for extra water to come out when making ice and for expansion as the water freezes. The ice cream is thick enough that it doesn’t leak out of the hole, just don't tap this side of the mold on the counter, ;) Then scrape excess with a rubber spatula. :)

Sandwich the two sides of the mold together, pressing around the head portion to ensure a good seal and place the mold on a cookie sheet. Repeat with two other molds. Pour the remaining ice cream batter into a loaf pan and freeze along with the molds overnight.

When ready to un-mold your skulls, wear gloves to not leave fingerprints on your skulls. Pop skulls out of mold and place in freezer until ready to serve. Before serving remove loaf pan from freezer and allow to sit out for about 5-10 minute for easier scooping.

Use an ice cream scoop to scoop ice cream from the loaf pan and put into chocolate waffle cones.

Top each of the cones with an ice cream skull and enjoy!