With temperatures reaching 90 degrees here in Boston, we’ve been keeping cool with our favorite summertime staple, ice cream! Surprisingly, this frozen treat has been enjoyed in America since the colonial era. Before modern refrigeration, making ice cream during the summer months required the use of ice that was harvested and stored during the previous winter. Only the very wealthy could afford an ice house and the labor required to harvest and move large quantities of ice, so cold summertime desserts were primarily a novelty for the wealthy. However, as demand grew ice cream became increasingly accessible, and in July of 1790 a confectioner in Virginia advertised both ice and ice cream for sale. You can see the process of colonial ice cream making here.
Aside from being perfectly cold and creamy on a hot summer day, the best thing about ice cream is its endless variety. 18th century recipes for ice cream include both familiar favorites like chocolate and vanilla and more unusual flavors such as tea, parmesan, and even oyster! Today we enjoy ice cream in countless forms, from sundaes and soft serve to ice cream sandwiches and cakes. With so many possibilities, sometimes the simplest option is best, and it’s hard to beat a cone of your favorite flavor when the temperatures rise. This recipe will help you make the most of your summer ice cream breaks by adding a chocolate coating to the rim of your cones. What could be better than a bite of refreshing ice cream, rich chocolate, and crispy cone all at once?
The best part of this simple recipe is how easy it is to customize. Add nuts, sprinkles, or candy pieces onto the melted chocolate to enjoy your favorite ice cream toppings right on the cone. Experiment with different ice creams and discover how your favorite flavor pairs with American Heritage Historic Chocolate. A half cup of chocolate will make about 6 dipped cones.
- ½ cup American Heritage Historic Chocolate Drink Mix
- Six sugar cones
- Nuts, sprinkles, or other toppings (optional)
- Melt chocolate in a double boiler or microwave.
To use a double boiler, stir chocolate continuously until fully melted and smooth.
To use a microwave, heat half of chocolate until it is melted, about 2-3 minutes. Stir until it is smooth, and then stir in the remaining half of the chocolate until it is fully melted.
- Dip the wide end of the cone directly into the melted chocolate and swirl it around to evenly coat all sides.
- Sprinkle any desired toppings onto the melted chocolate.
- Place the cone upside down onto a wax paper covered baking sheet. For a smoother rim, stand cones upright into a piece of foam or a cardboard box with holes poked in it.
- Store chocolate dipped cones in the refrigerator until ready to use. Scoop in your favorite flavor of ice cream and enjoy!