I know, I know, I wrote up day one of the Lake Michigan Circle Tour we did in May and have yet to write about day two (or three, four, and five for that matter). I’ll get around to it eventually, but Lake Michigan isn’t going anywhere so there’s no need to rush it.
Summer, though, it’s going somewhere. It’s gone just about as soon as it arrives in these parts (even though with this heat wave and the bugs lately, that’s easy to forget), so holding onto this recipe would just be selfish. “Recipe” might be the wrong word for this though, it’s more of an assembly of pre-made, junk-food ingredients from the grocery store that will cool you down and satisfy your sweet tooth.
The idea actually came from the circle tour trip though: we stopped at Red House Ice Cream in Bruce Mines on our way back and I had the most amazing handmade drumstick called “The Salty Dog” with pretzels, salted caramel, and dark chocolate. I figured I might as well veganize it, and with the explosion of vegan ice creams at our local Independent Grocer, it was a breeze.
What follows is simply a description of how to assemble this treat, which is a heck of a lot cheaper than most store-bought frozen vegan goodies and makes for a delightfully whimsical treat to serve adult guests.
Vegan Drumstick Cones
200 grams dark chocolate (I use President’s Choice Extra Dark)
2 tablespoons coconut oil
1/4 cup smooth peanut butter
1/4 cup raspberry jam
Sprinkles (yes, these are a must)
Chop the chocolate and add it to a bowl with the coconut oil and melt over a pot of boiling water, whisking until smooth.
Fill the bottom of each cone with 1 teaspoon of the melted chocolate and put them in the freezer to solidify.
Stuff each cone almost to the top with ice cream, then form a little hole with your finger or a teaspoon and stuff with about 1 teaspoon each peanut butter and jam. You can also just put these at the bottom of the cone if this is too finicky.
Top the cone with more ice cream, mounding it up as high as you want, and pressing it down so it stays. Put the cones in the freezer for a few minutes to solidify further.
Roll the cones in the remaining melted chocolate or drizzle it over, whichever is easiest, then immediately add sprinkles. I propped mine up in the freezer against other things at this point to solidify for a couple minutes, then packed them into Tupperware to avoid breakage.
Remove them from the freezer for about 5 minutes before eating for optimal softness, or just dig in right away (especially if it’s brain-meltingly hot like this weekend).