Spoiling

Dairy Free, dessert, Vegan

Sometimes I like to throw caution to the wind and not worry about whether or not my daughter will end up spoiled rotten (or with a mouthful of cavities) if I indulge her small-child food-urges. How long does childhood last? Seems shorter and shorter all the time, no?

Chocolate ice cream with chocolate-dipped sprinkle cones for lunch? Why not? I love this girl.

Wheeler Del Torro’s Vegan Chocolate Ice Cream from The Vegan Scoop

special equipment: an ice cream maker.

Ingredients

1 cup soy milk, divided

2 Tbs arrowroot powder

2 cups soy creamer

3/4 cup sugar (I use a little less)

1/4 cup cocoa powder

1/2 cup (4 oz.) dark chocolate, chopped (I always use the Sirius brand because its 56 % dark is the best thing out there!)

1 Tbs vanilla

In a small bowl, combine 1/4 cup soy milk with the arrowroot powder and set aside.

Mix the soy creamer, remaining 3/4 cup soy milk, sugar, cocoa powder, and chopped chocolate in a saucepan and stir over low heat until chocolate is melted, then bring to a boil. As soon as mixture has just begun to boil, remove it from the heat and stir in the arrowroot mixture, this should cause the liquid to thicken noticeably.

Add vanilla

Refrigerate until mixture is very very cold ~2-3 hours. Freeze according to your ice cream maker’s instructions.

Chocolate-dipped ice cream cones with sprinkles

I did this the ‘lazy way’. Although Del Torro does actually have a recipe for homemade cones in his book, I bought these pre-made ones at my local market.

Get yourself a box of cones (I used the store brand) and unwrap them. Set out a cookie sheet lined with wax or parchment paper. Set cones out on the paper.

Melt 3-4 ounces of dark chocolate in the microwave or in a bowl over a boiling pot of water until HALF melted (important: if you melt it all the way, it may not harden for you on the cone). Stir to melt the remaining. Dip the rims of the cones in the chocolate than dip them in a bowl filled with sprinkles or other small edible decorations of your choosing. Lay cones gently on the paper to firm up. Once cool and firm, store in an airtight container for 3-4 days.

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