Chocolate Cashew Milk Ice Cream Cone Puppies

Scoop some super creamy, decadently rich, Chocolate Cashew Milk Ice Cream onto a cake cone and use candy to create these adorable puppies. Your kids will beg for more.

What’s summer without ice cream?

Well, if you are lactose intolerant summer can be devoid of the cold creamy dessert unless you find dairy-free alternatives like cashew milk ice cream.

Now I’ve had store-bought dairy-free ice cream before, but until I made a batch of this chocolate ice cream at home using Silk Chocolate Cashew Milk, I never knew just how amazing it can taste.

The milk is really thick and creamy and packed with chocolate flavor. It made the perfect base for homemade dairy-free ice cream.

I’ve been having so much fun making homemade ice cream and using it to make fun ice cream cones. So far I’ve made:

• Pink Bubble Gum Ice Cream Cone Pigs
• Orange Ice Cream Cone Goldfish
• Vanilla Custard Ice Cream Cone Panda Bears
• Banana Ice Cream Cone Minions
• Toasted Coconut Cheesecake Ice Cream Cone Polar Bears
• Cotton Candy Ice Cream Cone Cookie Monster
• Chocolate Ice Cream Cone Monkeys
• Cocoa Banana Ice Cream Cone Turkeys

I am so excited to share these adorable Chocolate Cashew Milk Ice Cream Puppies.

To make my puppy ice cream cones, I went the easy route and used some store-bought candies that were not dairy-free.

If you are on a strictly dairy-free diet, you can make modeling chocolate using dairy-free chocolate to use to create your decorations. It’s a little more work, but it’s a great alternative.

Make chocolate cashew milk ice cream.

To make the ice cream you’ll make a basic custard recipe using egg yolks, sugar, and cashew milk then freeze it.

Ingredients:

6 egg yolks
1/2 cup granulated sugar
2 1/4 cups Silk Chocolate Cashew Milk
4 ounces finely chopped dairy-free dark chocolate

• Start by whisking the egg yolks and sugar until they turn pale yellow.
  • To test if they are ready, you want to lift the whisk and allow the eggs to fall back into the bowl in a ribbon that very slowly dissolves.

• Heat the cashew milk over medium heat just until bubbles form around the edge.
• Remove from the heat and to intensify the chocolate flavor, add 4 ounces of dairy-free dark chocolate.
• Let rest for 3 minutes then stir until melted.
  • If you want to save the calories, you can leave out the chocolate, but it really makes this a truly decadent frozen dessert.

• Whisk about 1/4 cup of the hot chocolate milk into the eggs, then continue whisking while you slowly pour in the remaining milk.
• Pour everything back into the saucepan and set over medium heat.
• Constantly stir until thickened.

There are two ways to check if the custard is ready.

• First, you can use a thermometer and heat until it reaches 180 – 185 degrees Fahrenheit.
• Second, you can coat a spoon or spatula with the custard, draw your finger through it (be careful it’s hot) and if it holds its shape then it’s ready. If not, keep stirring and try again.

• To ensure there are no cooked eggs in your custard, pour it through a fine-mesh strainer into a bowl or shallow pan.
• Refrigerate for several hours or overnight.
• Pour the chilled custard into your ice cream maker and follow the manufacturer’s instructions to make the ice cream.

Quick freeze method.

• Pour about 1/3rd of the custard into a shallow pan and freezer that portion of the custard for 30 minutes.
• Then place the rest of the custard in the refrigerator.
• After 30 minutes combine the two and pour it into your ice cream maker and let it do its job.

After about 25 minutes, the ice cream will be ready to eat.

If you want to make puppies though, you’ll need to wait a little longer.

• Scoop the ice cream into a freezer-safe container and freeze until firm. This will take a few hours.

Candy ears and tongue.

While you are waiting, you can get your decorations made.

• To make the puppies ears, flatten out chocolate candy rolls or roll out some modeling chocolate.
• Use a 1 3/4 inch teardrop cutter or kitchen shears to cut out each ear.
• To make it really easy to attach them to the ice cream you need to elongate the pointed end and curve it around something like a cutting board. That way you can just insert them into the top of the ice cream scoop.
• For the tongues roll out some red candy or modeling chocolate and cut 3/4 inch teardrops.
• Stretch out the pointed end and use a toothpick to add the line down the middle.

Candy Spots

• For some added fun, you can use white candy to make the ears and add chocolate candy spots.
• Roll out the chocolate candy rolls and cut out some small round dots using plunger cutters or metal cutters.
• Brush the backside of each spot with a very light coating of water, then press onto the white ear.
• You can also put a spot around the eye, by attaching a candy eye to a white candy spot.

Decorate the ice cream cones.

• When the ice cream is firm enough to scoop, fill an ice cream cone with some ice cream, then add a nice rounded scoop on top. I get really nicely shaped scoops by using a large #16 ice cream scoop.
• Add a smaller scoop (using a #70 mini scoop) at the base of the bigger scoop. This makes the dog’s snout.
• Pop the ice cream cone in the freezer and make 2 more cones. You’ll have a little ice cream leftover, but I know you’re going to want to eat some while you are working, so go ahead and enjoy a little snack.
• After the cones chill out in the freezer for about 10 minutes, you are ready to decorate them one by one.
• Add a chocolate chip nose, two candy eyes, two ears, and one tongue.

This frosty little guy just came out of the freezer! Brr.

Being this ice cream is so dreamy, I only managed to get two cones made. The rest of the ice cream disappeared too quickly. My ice cream maker is ready for my second batch, so I’m heading back into the kitchen to make some more.

Have you ever made homemade ice cream using cashew milk? If not, I’m telling you this is a must-try recipe.

RECIPE

Originally published July 16, 2015.

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Double Chocolate Cashew Milk Ice Cream Cone Puppies

Prep Time

25 mins

Total Time

25 mins

 

Decadently rich and wonderfully creamy cashew milk ice cream is so good, you'll never know it's dairy-free. Scoop some out and decorate cones to look like adorable puppy dogs.

Course: Dessert

Cuisine: American

Keyword: ice cream cone, puppy ice cream

Servings: 3

Author: Beth Jackson Klosterboer

Ingredients

Chocolate Cashew Milk Ice Cream: makes 3 puppy cones

• 6 egg yolks
• 1/2 cup granulated sugar
• 2 1/4 cups Silk Chocolate Cashew Milk
• 4 ounces finely chopped dairy chocolate

Decorations:

• 6 chocolate fudge rolls*
• 1 red taffy roll*
• optional - vanilla taffy rolls*
• 3 ice cream cones
• 6 large 1/2 inch candy eyes
• 3 chocolate chips, dairy free, if needed

Instructions

Chocolate Cashew Milk Ice Cream:

1. Pour egg yolks and sugar into a mixing bowl.

2. Beat with an electric mixer on high speed until fluffy and pale yellow.

3. Heat cashew milk in a medium saucepan over medium heat until bubbles form.

4. Remove from heat and stir in chocolate until melted.

5. Pour 1/4 cup of chocolate into whipped eggs, stirring constantly.

6. Continue stirring and slowly pour in the remaining chocolate milk.

7. Pour back into the saucepan and return to medium heat.

8. Stir constantly until thickened and mixture reaches 180 - 185 degrees Fahrenheit.

9. Pour through a fine-mesh sieve into a bowl.

10. Chill until very cold, at least 3 hours, preferably overnight.

11. Pour into prepared ice cream maker and follow manufacturer's instructions to chill ice cream.

12. Scoop into a freezer safe container and freeze until firm.

To make the puppies:

1. Ears - Flatten fudge rolls, cut into 1 3/4 inch teardrops. Stretch the pointed ends and bend slightly.

2. Tongues - Flatten red taffy roll, cut into 3/4 inch teardrops, stretch the pointed ends, and indent center with a toothpick.

3. Spotted Ears - flatted vanilla rolls, cut into 1 3/4 inch teardrops. Stretch the pointed ends and bend slightly. Flatten chocolate fudge rolls cut small dots, Attach with water to a white teardrop.

4. Fill ice cream cones with ice cream. Add one large scoop on top.

5. Add a small scoop to the base of the large scoop.

6. Freeze for 10 minutes.

7. Add two candy eyes, one chocolate chip nose, two candy ears and one tongue to each cone.
8. Freeze for 10 minutes, then serve.

If you’d like to have the ultimate guide to working with Candy Clay (modeling chocolate) be sure to get your printed or e-book copy of Candy Clay Creations. This 102-page book is filled with tips and tricks for making and working with candy clay along with 17 step-by-step tutorials for decorating cupcakes, cookies, and more using candy clay. It’s a fantastic resource for anyone who wants to make festively decorated treats.

If you liked this Kid’s Recipe, then you need to check out these other fascinating recipes that your little ones will love!