Magic Mango and Coconut Chocolate Ice Cream Cones
- 500ml vanilla ice cream, softened slightly
- 1 large mango, skinned and the flesh blended
- Yellow food colour
- For the magic coconut-chocolate crackle
- 300g dark chocolate
- 260g coconut oil
- 3 tbsp golden syrup
- For the ice cream build and decorations
- Flat-bottomed ice cream cones
- Desiccated coconut and roasted almonds to decorate
Dip these cute mango ice cream-filled cones in the magic chocolate sauce and watch it transform in to a crisp, hard shell in seconds!
Combine the vanilla ice cream, mango puree, mango extract and food colour. Scoop the ice cream on to the cones and place in the freezer while you make the chocolate shell.
Place the chocolate, coconut oil and golden syrup in to a glass bowl and microwave on full power in 30 second bursts until totally melted. Stir gently between each burst.
Once the ice cream cones are fully frozen, about an hour or more, quickly dip each one in to the chocolate sauce. Try to do this in one quick movement so the ice cream doesn’t fall off the cone. Place upright and decorate with toppings before watching the sauce magically turn in to a hard shell. Freeze until you’re ready to serve or serve straight away.
Makes 500ml chocolate sauce. Keep in an air-tight container or bottle for next time. It's also great for pouring over ice cream in a bowl. The sauce will last for 2 weeks at room temperature.