We had such a good weekend. On Sunday, we decided to take a trip to Richmond. It is only about an hour and half from us, and I was there recently to visit the Sabra Headquarters. When I was there, I knew that I wanted to bring my family back to explore some more. Richmond really has a lot to offer. Great restaurants, beautiful museums, and the Lewis Ginter Botanical Garden. We went to see the Butterflies LIVE! Exhibit and had such a nice (albeit HOT) afternoon strolling through the gardens. The Children’s Garden is worth the trip all by itself. They have a beautiful tree house, a splash park, and a cottage that I want to move into. The kids loved it, and we will go back soon.
Remember last week when I made Chocolate Chip Cookie Dough Ice Cream? It was delicious and perfect all on its own, but I wanted to make my husband one of his favorite treats. He loves Drumsticks, and I knew that I could easily make them at home. My mom has been making homemade Magic Shell for as long as I can remember. It is two ingredients, that simple. People ooh and ahh when you serve it to them. It is so easy. Melt one stick butter into a bag of chocolate chips and you have Magic Shell. If it should harden, you can just melt it again over very gentle heat. Leftovers can be stored in the fridge for another day. I loved how fun these Drumsticks were, you can make a bunch and keep them in the freezer and pull them out as needed. So fun for summer barbecues. The kids thought that I was the most amazing mom on the planet when I pulled these out of the freezer after dinner.
Next time, I would use regular sugar cones. I sent my husband to the store for cones and he came home with waffle cones, they taste great, but are a bit large. Sugar cones are a better size for kids. If you don’t have jimmies, you could use nuts, mini chips, coconut, anything you want to decorate. Mix and match ice cream flavors, how good would mint chocolate chip be?
Ice cream (I used homemade Chocolate Chip Cookie Dough)
1 bag chocolate chips
1 stick (1/2 cup) butter (coconut oil works too)
Line a small sheet pan with parchment paper. (Make sure that the pan will fit into your freezer.) Scoop ice cream into cones and lay on parchment. Freeze until firm.
Add the butter and chocolate chips to a saucepan.
Melt over low heat until melted and completely smooth.
Dip frozen cones into melted chocolate.
Let it set for a few seconds and give it another dip.
Sprinkle with jimmies.
Keep in freezer until ready to serve.