You wouldn’t want a whole piece of this sweet treat, would you?

The drumstick icecream cone is my favorite dessert. Even though I still eat them quite often as a grownup, it’s the drumstick ice cream cone that reminds me of my childhood. I still love them just as much today as I did in my youth. And, now that I think about it… I don’t think there’s anyone else who doesn’t love them. That’s why you should make the same sweet vanilla ice cream with the crunch of peanuts, sugar cones, and hard chocolate shell, and serve it to your friends. I give you Drumstick Ice Cream.

Yield 1 pie
15m prep time
45m inactive

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!