It’s summer so diet be damned, I’m giving into my craving for some creamy Vegan Drumsticks. I’ll take an extra lap on the bicycle; play an extra hour of tennis; or even do the unheard of…skip a meal — all for the chance of enjoying just one of these dark chocolate smothered drumsticks. The real question is whether I’ll actually take that extra lap. That remains to be seen, but what I know for sure? I’m going to enjoy every last bite of this summer treat.
What I try to remind myself is that it’s vegan, so that automatically comes with a little benefit over the store-bought variety. I mean, it is, at the very least, cholesterol free. And there are some raw chopped almonds on top…and dark chocolate combined with coconut oil. All of that’s good. Right?
Tell me honestly, don’t you hate it when people end sentences with the word, “right”? I never know how (or if) I’m supposed to respond.
They might say:
“The best way to eat drumsticks is in a convertible on a hot summer’s day. Right?”
Am I supposed to agree with them? I don’t think I’ve ever done that so how am I supposed to know if it’s factually correct or not? I just nod in greement and it works because they don’t usually pause for a response anyway.
I find nodding my head in agreement is the best way to carry on with just about any conversation. I only hope I’m paying attention to what they’re saying while I’m nodding. Otherwise, I could appear to be agreeing with some crazy stuff.
I could find myself nodding away while actually planning what we’ll fix for dinner and then focusing back in on the discussion just in time to hear, “So you won’t mind dog sitting our slobbery mastiff mix and out-of-control great dane puppy while we’re on vacation for three weeks? Right? That’s great!”
Wait. What did I just agree to?
Oh well. I’ll just have another Vegan Drumstick to put my worries behind me!
Yield: 4 Vegan Drumsticks
- 1 quart-size container of Soy Dream Vanilla 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 chopped raw almonds
- Place the 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.