Things have been messy on this end, and I’m not just talked about that ice cream cone.
I about threw in the blogging towel this last week. After updating WordPress, being unable to post anything and losing all my plugins, I finally found the root of the problem and got it all fixed. Then right when I thought everything was fully functional, the site got hacked. Long story short, it took days to fix and some major help from the fantastic Melissa and now I’m back. And I plan to be back for a while. Blogging is my hobby, I do it only for the fun I have while doing it. Taking the photos, creating delicious eats and writing words that no one will edit down. So, when it got a little stressful I thought it wasn’t worth it. But hackers beware: I’m sticking around.
But enough about me, back to these Salted Caramel Drumsticks.
I don’t know who decides on silly little holidays you see in Blogland and Instagram, but Ice Cream Month is one I can support. So, on this the last day of Ice Cream Month I’m making my contribution with this adult twist on a childhood classic.
The idea came to me while eating my Talenti salted caramel gelato one day. In my head they were going to be so picture perfect. A crisp waffle cone filled with perfect frozen scoops of gelato, then dipped in silky smooth chocolate and sprinkled with sea salt. But, that’s not exactly how it worked out. I tried to dip the cones and when I pulled them back out of the chocolate it would slide right off. Then while shooting photos the ice cream began to drip down the cones messing up my entire vision of what was going to be the best photo shoot ever.
Y’all know how I feel about expectations, though, and when it comes down to it. I figured out a way to make these ice cream cones come together and they taste awesome. Seriously. You’re kitchen might get a little messy in the process, but it’s totally worth it.
- 1 sugar cone (I use Joy Gluten Free Sugar Cones)
- 2 scoops salted caramel ice cream or gelato (I use Talenti)
- ½ cup chocolate chips
- 1 tablespoon canola oil
- coarse sea salt
- In a microwave-safe deep, narrow container (like a Pyrex measuring cup) melt the chocolate chips in the microwave for about 30 seconds. Stir and continue warming in 15 second intervals until entirely melted.
- Place a couple of spoonfuls of the melted chocolate inside the cone. Rotate the cone to cover the entire inside wall with chocolate. Shake out any extra chocolate, leaving a dollop in the bottom. Place the cone in an upright position and freeze.
- After the chocolate has hardened, about 30 minutes, push one scoop of gelato into the cone and level the top. Add the second scoop right on top. Freeze for another 30 minutes.
- Gently spoon melted chocolate on top of the cone while rotating it around to cover all of the gelato. Add another small dab of chocolate on the very top and immediately sprinkle with sea salt.
- Freeze until hardened, then devour.

Did anyone else celebrate Ice Cream Month? What has been your favorite melty summertime treat so far?