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Grease metal cream horns with a bit of butter of cooking spray.
In a large mixing bowl, whisk the flour, sugar and salt.
Grate the frozen butter into the flour. (this is a pain but essential)
Gently toss the butter and flour until the flour coats the grated butter.
Sprinkle the ice water over the mixture and mix with your fingers. In the bowl, knead the dough until it comes together into a ball.
Divide the dough into two pieces and place in plastic wrap or a ziploc.
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Chill for at least 30 minutes.
Remove the dough from the fridge and let it sit for 10 minutes to make rolling easier.
Roll out one half of the dough into a rectangle about 8 inches x 14 inches.
Using a knife or pizza cutter, cut one inch by 8 inch strips.
Starting at the point of the cone, wind a strip of dough around it, overlapping the layers slightly to cover the cone. Repeat for all your horns. If the dough is too short for larger horns just add an additional piece of dough and press ends together to seal.
If desired, brush with egg wash.
Place on cookie sheet and bake at 375 degrees F for 18-20 minutes.
Remove from oven and cool.
Melt chocolate and place sprinkles in a separate bowl.
Dip one end of horn in chocolate and then sprinkles, if desired.
Let the chocolate/sprinkles set for at least 15 minutes.
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