If there is any dessert that tastes like my childhood, it’s a drumstick ice cream cone. I mean, I still eat them with fair regularity as a grown-up, but even so, one bite brings me back to chasing down the ice cream truck or sitting on the scalding scratchy concrete by the public pool. I love them every bit as much as I did back then and now that I think of it, I don’t think I’ve ever met anyone who doesn’t love them… and that’s precisely why you should take that same combination of sweet and smooth vanilla ice cream and the crisp-crunch of sugar cones, peanuts, and hard chocolate shell and make it in a way you can serve to all your friends. I give you Drumstick Ice Cream Pie.
I’m sure we all have different favorite ice cream novelties but all I know is that when I think of a drumstick cone, the rest fade completely from my memory. I can’t even picture another one right now because I’m just thinking about how good it is when you bite through a hard chocolate shell studded with peanuts and it gives way to creamy vanilla ice cream. But I probably don’t have to tell you… you know the glory.
INGREDIENTS
12 sugar cones
6 tablespoons butter, melted
2 1/2 cups semi-sweet chocolate chips, divided
1/2 cup heavy cream
1 quart vanilla ice cream
6 tablespoons coconut oil
1/2 cup chopped peanuts
PREPARATION
Process cones in a food processor until finely ground.
Mix crumbs with melted butter until thoroughly coated, then press mixture firmly into the bottom and up the sides of a pie plate. Place in freezer while you work on filling.
In a medium saucepan over medium heat, heat cream until it just comes to a simmer. Remove from heat and add 1/2 cup chocolate chips. Let sit 5 minutes, then stir until smooth.
Let mixture cool slightly, then spread over cold crust, using a rubber spatula to spread up the sides a bit. Chill in freezer 30 minutes.
Remove ice cream from freezer for 15 minutes to soften. Spoon into pie shell and smooth out, mounding slightly in the center. Place pie back in freezer to harden.
Once pie has hardened, make the topping:
Heat remaining chocolate chips and coconut oil in the microwave in 30 second intervals, stirring in between, until melted and smooth.
Let mixture cool slightly, but not so much that it’s no longer liquidy. Pour over ice cream to cover completely, then quickly sprinkle peanuts over the top before chocolate hardens. Place pie in freezer until ready to serve. Enjoy!