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In a blender add the tofu, nutritional yeast, and nondairy milk. Blend until combined, it will be pretty smooth but it is okay if it has some texture.
In a bowl add the tofu ricotta (from step 1), vegan cream cheese, half of the powdered sugar, and vanilla extract.
Use a hand mixer to blend on low speed for 30 seconds to 1 minute. Add the rest of the powdered sugar and blend on low speed for another 30 seconds. One all the powdered sugar is dissolved blend on high speed for 1 to 2 minutes until well combined and smooth. This also helps to whip air into it making it lighter and fluffier.
Fold in the vegan chocolate chips and place in bowl for serving. Refrigerate for 20 minutes or until ready to enjoy. This is best when served immediately out of the fridge.
Use your hands to crush up the cones into pieces that are a good size for dipping. Prior to serving add extra vegan chocolate chips if you desire and serve with any fruit you like.