My sister-in-law always makes fun of me for obsessing over food magazines. I make her read all of my favorite articles and it drives her absolutely nuts. While she’s gushing over Vogue and Glamour, I’m drooling over Bon Appetit, Every Day with Rachael Ray and Joy of Kosher with Jamie Geller. One of my favorite things to do with the magazines is rip the pages out! Sounds fun, right?!? Who wants to fold the pages over when I can rip them right out and add them to a my pile of inspiration. Well my sister, Francine, also has her magazine pile of inspiration and she called me to tell me about these BombeBasticks ice cream drumsticks from Bon Appetit magazine. Turns out, I hadn’t ripped this recipe out and now I’m wondering why. Makes me want to go back through all of my old magazines and reevaluate my choices. So anyway, this recipe really stuck out to Francine and I can see why! Homemade ice cream drumsticks that I can make non-dairy and top with anything I want?!? Totally! And I love that the combination of chocolate and coconut oil makes the chocolate harden as soon as it hits the ice cream. What an over-the-top treat that is perfect for kids and adults!
adapted from bonappetit.com
12 oz. semisweet chocolate
1/3 cup coconut oil
8-10 waffle cones (with flat bottom)
2 pints chocolate ice cream
1/2 cup rainbow sprinkles or other garnishes (including Rice Krispies, chopped pistachios, crushed pretzels, cornflakes, chopped salted peanuts, and more)
I combined the chocolate and coconut oil in a medium bowl. I microwaved for 30 seconds and stirred then microwaved for another 30 seconds and stirred until all of the chocolate was melted.
I let the chocolate cool for 10 minutes. I spooned around 1/4 cup of the chocolate mixture inside each cone and swirled to coat. I poured the excess back into the bowl then dipped the top 1/2 inch of each cone into the bowl.
I set the cones upright in a mini muffin pan and let them harden for around 15 minutes.
I packed some of the chocolate ice cream into each cone then topped each with a scoop of ice cream. I froze the cones for 1 hour.
I rewarmed the chocolate mixture in the microwave for 30 seconds and stirred. Working with 1 cone at a time, I dipped the ice cream into the chocolate and rolled to coat.
I quickly sprinkled on the rainbow sprinkles. By the time I was done adding the garnish, the chocolate had hardened!
You can make these 1 week ahead! Wrap each BombeBastick in foil and keep frozen.