Ice Cream Drumsticks
I am so excited about these sweet ice cream treats!
Ice cream drumsticks are so easy to make and cost only a fraction of the cost of the ice cream drumsticks you buy in the store. I’ve topped my drumsticks with chopped honey roasted peanuts, chopped miniature marshmallows and bits of my favorite chocolate bar. The possibilities for these are endless, I’m thinking that a chocolate/peanut butter ganache with caramel and nuts would be insanely good!
The method for making these great treats comes from my Secret Recipe Club assigned blog Learning Patience. Corey blogs from Trinidad and her blog is full of so many good looking recipes. I, of course jumped straight to the dessert section and settled right in on these Ice Cream Drumsticks.
All you need to get started are….
6 sugar cones
- your favorite chocolate bar (Corey used lindt chocolates) My current favorite is this Dairy Milk bar with Caramelized peanuts and salt
- vanilla ice cream (about 9 scoops)
- magic shell topping
- chopped nuts or other preferred toppings
- squares of parchment paper (6 or 7″ squared) and tape
The trickiest part of these was wrapping the parchment around the cones and keeping it in place. I used tape to wrap around and secure the parchment around the cone but since tape doesn’t stick to parchment it needs to be long enough to wrap all the way around to stick to itself! I suppose that elastic bands would work well for this too!
First step – wrap the cones in parchment, about 2″ higher than the top of the cone.
Step 2 – chop up the nuts and chocolate bar
Step 3 – soften the ice cream by stirring it up until soft (you can also pop it into the food processor) mix in the chocolate bar, reserving some for topping the cones.
Step 4 – Stand the cones up in some cups and give a small squirt of magic shell into the bottom of each one. Spoon the softened ice cream into the cones filling them about an inch and a half over the top of the cone.
Step 5 – Add some magic shell topping onto the top and sprinkle the nuts and other toppings on top. Press them into the chocolate so they stick. Freeze for about 30 minutes or until the ice cream has hardened back up.
Check the link below for all of the other July SRC submissions.