These homemade drumstick ice cream cones will take you back to your childhood... chasing the ice cream truck to buy your favorite frozen treat.
Ice Cream Drumsticks were one of my favorite things from the ice cream truck. I love everything about this old school treat... the sweet crunchy cone filled with ice cream and topped with a chocolate shell and sprinkled with chopped peanuts. And don't forget the chocolate surprise at the bottom of the cone.
These ice cream cone drumsticks will make you a hit with everyone in your neighborhood on a hot summer day, and they are so much better than the store-bought version, especially since there are endless ways you can customize them with your favorite flavors.
Ingredients in These Drumstick Ice Cream Cones:
Semisweet Chocolate: Either in the form of chips or a bar. I used mini semisweet chocolate chips.
Coconut oil: Mix this with the chocolate to make a "Magic Shell" for coating the ice cream. You can also use a neutral oil. The amount of oil you use determines the thickness of the chocolate as it hardens. I prefer a slightly thicker chocolate coating. More chocolate!
You can store any leftover chocolate sauce at room temperature.
Sugar Cones: I used the Keebler brand. They come in a package of 12. I love the way they package them so that they don't break.
Ice Cream: I used both chocolate and vanilla.
Hot Fudge Sauce: I used this for inside of the bottom of the cone. You can instead use some of the chocolate shell topping if you prefer.
Sprinkles: The traditional topping is chopped salted peanuts or a nut topping mixture. You can also substitute your favorite sprinkles.
To Make These Drumsticks:
First, place the ice cream cones in the freezer for about 15 minutes to get them cold.
To make the cones stand up you can use small juice glasses that you have on hand. You could also use upside down styrofoam cups with holes cut into the bottom to hold the cones. Some recipes call for an empty egg carton where you poke holes on the closed top and the egg holder inside holds the cone erect.
I found some tall shot glasses that I forgot I had that worked well for keeping the cones standing up. I think I bought them at Home Goods years ago when I was on a mini desserts kick!
Once the cone is cold, spoon about a tablespoon of hot fudge sauce into the cone and then, using the back of a small spoon, paint the insides of the cone with the chocolate. This step is optional, but it helps keep the cone from getting soggy as the ice cream softens.
Return the cones to the freezer for 10 to 15 minutes.
Next, using a small spoon, fill the cones to the top with ice cream, smoothing the top so that it is flush with the edges of the cone. Place the filled cones back into the freezer for about 15 minutes.
If necessary, let the ice cream soften just enough to make it scoopable. Using an ice cream scoop, create a round scoop and place it on top of the cone, making sure that it is secure. Return the cones to the freezer for at least 30 minutes. An hour is better.
While the cones are chilling, combine the chocolate chips or chopped chocolate with the coconut oil in a bowl and micruwave it in 20 second bursts, stirring in between, until the chocolate is smooth and melted. Let the chocolate topping cool a bit before using it so that it doesn't melt the ice cream (I learned the hard way). Have your sprinkles or nuts ready to go.
Spoon the chocolate topping over the ice cream scoop, covering it completely, and let the excess drip off back into the bowl. Immediately sprinkle with the nuts or sprinkles before the chocolate hardens.
Return the cones to the freezer for an hour. Once they're fully frozen, wrap them in plastic wrap and place them in an airtight container in the freezer.
Recipe Variations:
The sky is the limit. You can use any ice cream flavor you like. You can also make the chocolate shell with milk chocolate or bittersweet chocolate. Even white chocolate would work as long as it's fresh.
You could also place a layer of caramel, nutella, or peanut butter on top of the chocolate "plug" at the bottom of the cone for a fun flavor surprise.
You could also use finely chopped candy, sweetened coconut, or cookie crumbs for the sprinkles.
Keep these cones, individually wrapped in an airtight container or freezer bag in the freezer for about two weeks, although you'll probably have no trouble finishing them sooner.
This recipe can easily be doubled.
Serve these ice cream cones along with chocolate covered bananas, banana split cheesecake, and a big ice cream taco for a fun frozen dessert party!
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek
We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!
- Blueberry Peach Pie Parfaits from Big Bear's Wife
- Watermelon Poke Cake from Semi-Homemade Recipes
- Ice Cream Bread from Jolene's Recipe Journal
- Strawberry Shortcake Fluff from Cheese Curd In Paradise
- Orange Skillet Cake from A Day in the Life on the Farm
- Easy Key Lime Pie from Blogghetti
- Homemade Drumstick Ice Cream Cones from Karen's Kitchen Stories
- Pool Party Jello Cups from For the Love of Food
- Drumstick Cheesecake Cheeseball from Sweet ReciPEAs
Homemade Drumstick Ice Cream Cones
These homemade drumstick ice cream cones will take you back to your childhood... chasing the ice cream truck to buy your favorite frozen treat.
Ingredients
- 6 sugar ice cream cones
- 3 - 4 tablespoons hot fudge sauce
- 1 1/2 quarts ice cream
- 6 ounces semisweet chocolate, roughly chopped (or semisweet chocolate chips)
- 2 tablespoons coconut or neutral oil
- 2 to 3 tablespoons chopped roasted salted nuts or sprinkles of your choice
Instructions
- Place the ice cream cones in the freezer for 10 to 15 minutes.
- Spoon a heaping teaspoon of hot fudge sauce in the bottom of each cone, and with the back of the spoon, "paint" the interior of the cone with the chocolate. Return the cones to the freezer for 15 minutes or so.
- Fill the cones to the top rim with the ice cream. Return the cones to the freezer for about 20 minutes.
- Place a round scoop of the ice cream on the top of the filled cone and press gently to afix the scoop on top. Freeze for one hour.
- Combine the semisweet chocolate with the oil and melt in the microwave in 20 second bursts, stirring in between until smooth. Let cool slghtly before using.
- Spoon the chocolate sauce over the ice cream on top of the cone. Immediately sprinkle with the nuts or sprinkles. Freeze for an hour before serving.
Nutrition Facts
Calories
497Fat (grams)
27 gSat. Fat (grams)
16 gCarbs (grams)
55 gFiber (grams)
3 gNet carbs
52 gSugar (grams)
43 gProtein (grams)
8 gCholesterol (grams)
71 mg
I haven't had a drumstick in years!! Now I'm jonesing for one.
ReplyDeleteI know exactly what you mean!
DeleteKaren, you've just saved me so much money. We love this ice cream treat. Can't wait to make them at home now.
ReplyDeleteOoh, love the idea of the caramel inside with the chocolate! So fun!
ReplyDelete