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Oct 28, 2017

Chocolate Dipped Cones (dairy-free)

This past summer and early fall, we got really bored with sitting around the house and, though the weather was hot, we found some really fun ways to keep busy and spend time together as a family. 

Our boys enjoyed throwing rocks in the river. Dawson especially loved watching the trains go by. We played at parks, visited the zoo, fed the ducks at a nearby pond, and went hiking. On occasion, we topped off all of our outdoor fun with a cold, ice cream treat. When you have a child with a severe milk allergy, going out and enjoying ice cream together as a family can prove to be very difficult. We don't have any dairy-free ice cream options so we usually have to first stop at the store and pick up safe ice cream before hitting the ice cream shop for everyone else. 

On one particular trip to an ice cream chain, I ordered my favorite chocolate dipped cone. I started thinking that it would be incredibly simple to make a similar, yet allergy-friendly, treat at home. So that we did. This recipe was incredibly easy, only using four ingredients, and only requires a bit of patience while everything sets up. This is another one of those recipes that I was excited to share with my boy (he even got to help in the kitchen!) so he could have a glimpse of something I truly enjoyed as a child. 

Chocolate Dipped Cones

Allow the frozen dessert to soften so it is scoop-able. Scoop desired amount into each cake cone. Place cones in the freezer to allow them to harden. I propped each cone in the well of a cupcake pan, using a couple of small balls of aluminum foil or waxed paper to hold them up. 

When the desserts are frozen again, prepare the chocolate sauce. In a microwave safe dish, heat the chocolate chips and coconut oil together until melted. Stir to combine. For dipping the cones, I poured the melted chocolate into a drinking glass which helped with coating the entire cone. Dip each of the cones into the chocolate sauce until coated. Allow the excess to drip off. 

Once all cones have been coated in chocolate, return them to the freezer, using the same method above to keep them propped upright. In 15-20 minutes, the chocolate will harden and they're ready to enjoy! 

*Tip: enjoy these immediately. While the ice cream will keep in the freezer just fine, the cake cone texture can get a bit soggy after being frozen for long periods of time. After less than an hour in the freezer while we made them, the cones retained their crunch just fine. 
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