For those who don’t know, “Hot Fuzz” is part of filmmaker Edgar Wright’s Cornetto trilogy (a.k.a. the Blood & Ice Cream trilogy), so the pairing for this movie came pretty easy. Cornetto is a popular ice cream treat company in the UK.

I named this recipe for both the movie and because the dark chocolate tahini reminds me of hot fudge.

The instructions are just for 1 serving, so you can easily multiply it for however many cones you’re making. This recipe is vegan, gluten-free and low FODMAP.

Ingredients
1 gluten-free ice cream cone
2 tablespoons dark chocolate tahini
1 serving of the vanilla or other ice cream of your choice
slivered almonds (or other chopped nuts, optional)

Instructions
Melt the dark chocolate tahini down to a sauce in the microwave. It will take about 30 seconds.

Coat the inside of the cone with about three quarters of the chocolate tahini. Reserve the rest to drizzle on top of the ice cream.

Place the cone in the freezer for about 10 minutes or until the chocolate is solid.

Scoop some of the ice cream into the cone.

Reheat the chocolate tahini for a few seconds if needed, then drizzle it over the top of the ice cream.

If adding nuts, sprinkle them over the top.

The Easy Route
You can take it a step easier and buy pre-made vanilla ice cream, or you can go all out and buy a pre-made ice cream cone with chocolate sauce.

The Pairing
“Hot Fuzz” is one of my favorite films. I often quote from it or reference it, including the repeated phrase “the greater good.” I almost named this dessert that, but given the unofficial movie trilogy name and the hot fudge-like consistency of the heated chocolate tahini, this name made more sense.

But back to the movie. I love how “Hot Fuzz” both pokes a little fun at the buddy cop genre and fully embraces it.

After failing to move forward in his big city police career, Nicholas Angel (Simon Pegg) finds himself transferred to the small-town hamlet of Sandford. He finds himself working alongside a ragtag group of officers led by Frank Butterman (Jim Broadbent) and his bumbling son, Danny (Nick Frost). Also keep an eye out for a small but memorable appearance from Olivia Colman as one of the town’s officers (before she won her Oscar and played Queen Elizabeth II).

I love that “Hot Fuzz” builds it into multiple moments that Danny is obsessed with cop movies like “Point Break” and “Bad Boys II.”

Pegg and Frost are at the top of their game, and the chemistry first seen in the TV show “Spaced” and “Shaun of the Dead” is still very much intact.

Timothy Dalton is perfect as Simon Skinner, the slightly menacing grocer and leader of the neighborhood watch. All of the town elders do a great job of filling in their supporting roles when it’s their turn to shine, including Broadbent.

As I mentioned earlier, “Hot Fuzz” is part of filmmaker Edgar Wright’s Cornetto trilogy, which also includes “Shaun of the Dead” and “The World’s End.” I already have a “Shaun of the Dead” post on the schedule, and I will likely add one for “The World’s End” as well.

Instead of going for the obvious and making ice cream cones for all of them, I am going to switch things up for their food pairings. What would you pair with those two movies? Let us know in the comments.

If you decide to make these cones and/or watch “Hot Fuzz,” let us know! Tag us in your Instagram posts & stories, tweets or TikTok videos: @veg_out_recipes