If you haven’t noticed by now, then I probably shouldn’t tell you this, but I think I will anyway, I have problems with run-on sentences. No. That’s not what I meant to say. Although I’m sure some would agree that I do. Have trouble with run-on sentences, that is. Some might suggest I have trouble with grammar as a general rule. Who am I to argue with them? I’m too busy worrying about my other problems – like this tendency to get obsessed with a particular kind of food. The obsession of the moment? Vegan Chocolate Drumsticks ice cream kind with the dreamy chocolate coating and crunchy vanilla wafer shell. It’s a good obsession to have.
I made my first Vegan Drumsticks last month and I haven’t looked back since.
I can’t decide what I like more — the crunchy chocolate coating or the bit of chocolate at the bottom of the cone.
I have to eat more before I can make my decision.
I’ve always liked ice cream, but it was my first indication that dairy does not do a body good. I would find myself doubled over in pain after eating it. You would think the pleasure of eating ice cream would win out over the pain, but eventually? Cow’s milk ice cream was chucked out of my freezer…forever!
I haven’t had a drumstick since. At least not until last month.
Vegan ice cream to the rescue!
And I’m not done yet. That’s right. I have ideas on how to take these yummy ice cream desserts to another level. Oh, I have ideas. Lots of ideas!
But for now? May I present to you…Vegan Chocolate Drumsticks. May you enjoy them more than half as well as I do…
Vegan Chocolate Drumsticks
Yield: 4 Vegan Drumsticks
- 1 quart-size container of So Delicious Chocolate Obsession Soy Ice Cream (or your favorite dairy-free ice cream)
- 1 cup dairy-free dark chocolate chips
- 2 tablespoons coconut oil
- 1 package of Ice Cream Sugar Cones (you’ll only need four for this recipe)
- 1/2 cup finely Blue Diamond Dark Chocolate Roasted Almonds
- Place the carton of Vegan Ice Cream on the counter to allow it to soften.
- Combine the dark chocolate chips and coconut oil in a microwave-safe container. Place in the microwave and heat for 30 seconds. Remove and stir and repeat this step until the chocolate chips and coconut oil have melted. Stir well to combine. Set aside.
- Pour about 1 tablespoon of the dark chocolate chip mixture into the bottom of four sugar cones. I placed the cones in small glasses to keep them upright. You can also spread some of the melted chocolate along the inside of the sugar cone to add a little extra fun flavor. Place them in the freezer so the chocolate can harden, anywhere from 1 – 5 minutes.
- Use an ice cream scooper or a large spoon to ladle the softened ice cream into the prepared sugar cones. Make sure to leave a nice dollop of ice cream at the top as well. Place these in the freezer to allow the ice cream to firm up. This is where those small glasses will come in handy. I just put the drumstick in a small glass to hold it and then put the entire thing in the freezer so it could sit up right. Allow another 5 minutes or so for the ice cream to firm up.
- Spread a generous amount of the chocolate mixture over one drumstick and roll that in the chopped nuts while the chocolate is still spreadable. Place that one back in the freezer. Repeat with each of the drumsticks.
- Place the drumsticks back in the freezer. Once they’ve firmed up, you can place them in a plastic bag or container for storage. When you’re ready to eat them, remove them from the freezer about 5 – 10 minutes to allow the ice cream to soften before eating.