In a mixing bowl add the heavy cream. Use a hand mixer to whip the heavy cream until stiff peaks form, about 3 minutes on high speed.

In a separate bowl add the cream cheese, powdered sugar and vanilla. Beat everything with the hand mixer until combined and fluffy.

Add half of the whipped heavy cream to the cream cheese mixtures and fold together until smooth.

Then add the other half, folding the rest of the whipped cream into the cream cheese until blended thoroughly.

Cover with plastic wrap and refrigerate for 1 hour.

After half an hour, start preparing the white chocolate ice cream cones.

Melt the white chocolate chips in the microwave at 30 second intervals, stirring in between, until completely smooth.

Dip each cone into the white chocolate about 1 ½ inches deep. Let excess chocolate drip off then roll the side of the cone in the red white and blue sprinkles.

Repeat with all of the cones then set aside to harden.

Once the mousse has chilled, place into a piping bag that is fitted with a star tip.

Fill the ice cream cones with the mousse and create soft serve like ice cream swirls as you reach the top of the cone.