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Feeding the kids: Halloween ice cream treats

Ice cream cone monsters found in

Ice cream cone monsters found in "Halloween Tricks & Treats & Other Nifty Stuff," by Fiona Hammond (Barron's; $8.99) Credit: Handout

Happy Halloween! In my ongoing quest to find tasty, kid-friendly meals for you that are appropriate for the whole family, this week I chose a spooky, frozen dessert your kids can enjoy after a night of trick-or-treating. I found the recipe in "Halloween Tricks & Treats & Other Nifty Stuff," by Fiona Hammond (Barron's; $8.99).

I Scream At Bugs
(Makes 6 ice cream cones)

Ingredients
- vanilla ice cream (or any other flavor)
- 6 ice-cream cones with flat bases
- 9 oz. (250 g) milk or dark chocolate, broken into pieces
- candies to decorate, such as mini and regular-sized sugar-coated chocolates (for example, M&Ms), sour worms, jelly beans and anything else your imagination desires.

Directions
1. Scoop a large, neat ball of ice cream into the top of each cone and press it down gently. Stand the cones upright on a tray and place in the freezer for 10-15 minutes to set the ice cream firmly in place.

2. Place the chocolate in a small heatproof bowl. Set the bowl over a small saucepan of gently simmering water, making sure the bowl doesn't touch the water. Stir until the chocolate melts, then remove from the heat.

3. Remove an ice cream from the freezer. Hold it in one hand and use your other hand to slightly tilt the bowl of melted chocolate. Dip the ice cream into the chocolate and gently turn it around until it is covered with chocolate all over. Allow any excess chocolate to drip back into the bowl.

4. Stand the ice-cream cone on a work surface and decorate the top with candies, gently sticking them into the wet chocolate. Use your imagination to make the ice cream look like a bug or monster, such as by sticking on two large sugar-coated chocolates for eyes, two sour worms for antennas and lots of mini sugar-coated chocolates over the monster's belly. Return the decorated ice cream to the freezer and continue dipping and decorating the remaining ice cream.

5. Leave the decorated ice creams in the freezer for up to two hours before serving. To store them longer, you can transfer them to an airtight container or individual cellophane bags once the chocolate has set.
 

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