I am a sucker for hard shell ice cream. Before I realized that I was lactose intolerant Dairy Queen's dipped ice cream cones was my favorite treat in the world. A weakness of mine during pregnancy. My husband would take me to get one almost everyday when I was expecting my daughter Emma.
It was kind of sad when we gave up chocolate syrups, and hard shell dipped ice creams. I had a sigh of relief when coconut ice cream showed up to my local grocery store. Perhaps, I even sang some hallelujah's
This month in my bon appetite magazine I found a recipe for BombeBasticks. They looked so good I had to make them, and best of all they fit into our allowed non gluten/ non dairy cheats.
- 12 ounces of semisweet or bittersweet chocolate. ( I used a bag of dark chocolate chips)
- 1/3 cup of coconut oil
- 1/2 tsp of ground cinnamon
- 1 teaspoon of lemon juice
Combine dark chocolate and coconut oil in a medium metal bowl, and set over a medium saucepan with boiling water. Stir Chocolate until melted. Remove from hear and add cinnamon and lemon zest. Let slightly cool and pour on top with a spoon on your ice cream. Garnish with pistachios, or almonds!
Note: The recipe called for 8 sugar cones and 2 pints of ice cream. In which she coated the scoops of ice cream. We did not do this. With the excess, I made little chocolates. Pouring the melted chocolate in molds, and then we froze the molds to let the chocolate set!