Homemade Ice Cream Drumsticks

Homemade Ice Cream Drumstick!

I spent a lot of time at the park when I was little. I did all kinds of things: biking, roller skating, playing soccer and just about any other sport/activity you can think of alone or with my friends. One of my favorite activities – if I had a bit of change in my pocket – was paying a visit to the ice cream truck when it rolled through the parking lot. I tried everything, from flavored chewing gum that only cost pennies (when I really didn’t have anything to spend) to colorful, shaped ice cream pops with balls of rock-hard frozen chewing gum embedded in them (awful, but oh-so appealing anyway). My absolute favorite treats were Drumstick Sundae Cones: sugar cones filled with vanilla ice cream, dipped in chocolate and sprinkled with nuts.

The original cones will be classics for a long time to come, but these days I’m not content to stick with only one kind of ice cream treat. I want better chocolate, more interesting flavors and – most importantly – I want it to be homemade. So, just like I did earlier this year with Girl Scout Cookies, I set about making my own homemade ice cream Drumsticks!

filling the drumstick cones

I picked up a package of sugar cones at the grocery store and searched through the ice cream to find a flavor that appealed to me. Homemade ice cream or gelato would be great, too, but I didn’t have any ready in my freezer. I settled on a delicious flavor called “French Silk”, which is vanilla and coffee swirl ice cream with big chocolate chips.


Drumsticks have a chocolate plug at the bottom that prevents ice cream from leaking out as it softens while you eat it. Instead of melting chocolate and waiting for it to set, I used some chocolate chips to “plug” the bottom of the cones before filling them with ice cream. Sugar cones are pretty much the only way to go for these treats. Cake cones won’t hold up to the process while remaining crispy and waffle cones are inconsistent in size and shape, more prone to leaks than sugar cones are. I topped each of the filled cones off with a scoop of ice cream (rounding it off with a spoon to try and get a perfect shape) and put them in the freezer to chill.

freezing the cones, stage 1

My freezer happens to be perfectly set up for freezing homemade Drumsticks. The top shelf is made of a wire grate that is the ideal size to hold each cone upright as the ice cream freezes. If you haven’t lucked out in the freezer design department, you can use anything from a tall, narrow glass to a cardboard/styrofoam egg tray with holes punched through the bottom to support the cones while they chill. As a last resort, the cones can also be laid flat on a parchment-lined baking sheet to set up, although the shape will be slightly compromised if you have to go with this route.

Once the ice cream-filled cones have frozen solid, they can be dipped in chocolate. I used a dark chocolate and butter ganache. Chocolate alone can be on the thick side when melted, but adding butter to the chocolate gave it a much thinner consistency that made it easier to work with. When you dip the cone, work quickly but don’t worry too much about the ice cream melting; the chocolate freezes onto the cone slightly faster than the ice cream melts. If you want to add nuts to the chocolate coating, simply roll the cone in chopped peanuts (I prefer roasted and salted for this) right after the cone has been coated. Put each one back in the freezer immediately after you dip it.

Once the cone has frozen up again, all there is left to do is eat and enjoy. I know that I did!

completed cones, with and without nuts

Homemade Ice Cream Drumsticks
1/2 gallon ice cream (any flavor), slightly softened
8 sugar cones
1 1/4 cups semisweet/dark chocolate chips
4 tbsp unsalted butter
1/4 cup finely chopped roasted/salted peanuts, optional

Set up freezer with a holder to support ice cream cones, or place 8 narrow glasses inside that can support the cones. Alternatively, prepare a baking sheet by lining it with a piece of parchment paper and setting it in the freezer.
Place 2 chocolate chips in the bottom of each of the sugar cones.
Use a butter knife to fill each of the cones with ice cream, then top off with a rounded scoop of ice cream. Place each ice cream cone in the freezer as you finish, either placing them inside the narrow glasses (or other stand) to hold them upright or laying them on the parchment-lined baking sheet.
Freeze for at least 3 hours.
Melt the remaining chocolate chips with 2 tbsp of butter in the microwave, working in 30 second increments. Choose a small bowl because it makes dipping easier. Stir in remaining butter. Chocolate should be smooth and relatively thin.
Working with one ice cream cone at a time, dip the frozen ice cream scoops in chocolate, rotate to coat and return to freezer. If using nuts, quickly dip chocolate into nuts before re-freezing.
Chill at least 1-2 hours before serving. Store in airtight bags.

Makes 8 drumsticks.

delicious drumstick!

56 comments

  1. They look fantastic! It was a great idea to “plug” the bottom with chocolate chips. That was always my favorite part.

  2. What a great idea – you are so creative! I can’t wait to try these out with a fun new flavor.

  3. This look really good and fun for the summer..

  4. These are so cute! I loved drumsticks as a kid.

  5. Great idea! I was never a big fan of the peanuts so I think I’d prefer this recipe with oreos sprinkled on the chocolate!

  6. I would never have thought to make these at home, but now I’m going to have to give it a try!

  7. Wow! This is a great idea and I have everything needed calling me into the kitchen to make them RIGHT NOW!!! :)

    Thanks!

  8. I used to run after the ice cream truck too. We frantically scrambled for money when we heard the music. Now the ice cream truck just weirds me out.

    This is such a fun idea. Drumsticks have always been a fave. They look so good too!

  9. That is a great idea, have been following your blog since long, really love the way you review food, books, products etc. I have read all of your book reviews and I am also a Marshmallow fan like you, I was wondering if you had seen this new book on how to make these very amazing sweet treats, the book is Marshmallows: Homemade Gourmet Treats written by Eileen Talanian, check this link out and try the recipe, I would also try it. It would be great to know your opinion.
    http://www.baltimoresun.com/entertainment/dining/bal-fo.marshmallow19mar19,0,7632459.story

  10. This is BRILLIANT. I’m not sure why it had never occurred to me to make them myself but I officially can not wait until the weekend when I will create these treats. Yum.

  11. try a peanut butter plug, then top the PB with a dollop of jam! or nutella! before filling with luscious ice cream!

    hey! isn’t there that chocolate ice cream coating thing that you need to keep at room temperature and it solidifies upon dipping in ice cream? lots of ice cream/soft-serve stations/mcdonald’s here in manila has them. different flavours, too!

  12. Kayenne – There is a “magic shell” product that hardens when it comes in contact with ice cream. The store version is full of things that probably aren’t all that good for you. There is a homemade version here: http://accidentalvegetarian.blogspot.com/2007/07/homemade-magic-shell.html It’s mostly made of coconut oil, and I’d still rather have a mostly chocolate topping.

  13. ah… yeah, i think that’s what it’s called, magic shell. never actually bought a bottle, though i see it often enough in the supermarket. we usually stick to homemade chocolate or caramel sauce and smush everything, sugar cone and all, in a mug. WICKED!

    thanks for the link! i’m working on some coconut-based products, and this can be helpful! =D

  14. When the ice cream truck came around, and everyone was getting pops, ice cream sandwiches, pushups, missles…I was the one getting a Drumstick! I’ll have to try this…how simple and wonderful looking!

  15. Sounds great! I think I’ll have to give this a try, but what about going all the way and adding the sugar cone recipe? I live in the Netherlands, and while I’m lucky and have that big American side-by-side freezer to do this in, I can’t just run out and buy a cone anywhere! I’d have to make them (or try and buy them from the gelato shop a few towns away – but I’m not optimistic).

  16. Hi Nicole!

    I love this. Now, i can make drumsticks for my husband. Wanted to let you know that I’ve tagged you as one of my favorite blogs. Drop by site and check it out.

  17. Hi Nicole!

    I love this. Now, i can make drumsticks for my husband. Wanted to let you know that I’ve tagged you as one of my favorite blogs. Drop by site and check it out.

  18. Jim – I would include one if I could, but I don’t have an ice cream cone maker right now and it’s really quite difficult to get the right thickness without one. I’ve heard you can do it with pizelles, bending them before they set, and you can definitely do it with other very thin cookies. I’ve seen a couple of recipes for homemade ice cream cones online so you should be able to find a workable one to start with. I’ll give it a go, as well.

  19. Yummy! What a great idea!

  20. delishhh!!!

  21. LOVE THE RECIPE FOR DRUMSTICKS!! HAD A THE SAME DESSERT LAST WEEK BUT IT WAS CALLED DRUMSTICK CAKE.
    ICE CREAM SPREAD ON 9X13 PAN, TOPPING WAS THE DRUMSTICK MIX.
    COULD THIS BE DONE EASILY?

  22. LOVE THE RECIPE FOR DRUMSTICKS!! HAD A THE SAME DESSERT LAST WEEK BUT IT WAS CALLED DRUMSTICK CAKE.
    ICE CREAM SPREAD ON 9X13 PAN, TOPPING WAS THE DRUMSTICK MIX.
    COULD THIS BE DONE EASILY?

  23. Those look great. I’m a huge fan of drumsticks. I’d love to try making something similar – my freezer is incredibly small and not quite conveniently set up like yours is, but hunger for drumsticks will prevail, I’m sure.

  24. Nicole, I was just making these and the chocolate was sliding all over the ice cream. I really had to push to keep it on. I tried adding more chocolate (in case the butter was causing this) but it still was a bit of a chore – if I hadn’t had the nuts to roll them in I might have thrown one or two out the window in a fit of pique. Any thoughts on why this happened?

    By the way, they look fine now. Not as smooth as yours, but I doubt my kids will quibble!

  25. Sheila – That probably happened because you had too much chocolate, actually. The butter will help the chocolate be liquidy enough to coat the ice cream quickly before it sets up. I’m glad that they still tasted good, but next time try adding an extra tablespoon or two of butter until the chocolate has a somewhat thin consistency; it will definitely coat better that way.

  26. I’m wondering if you could freeze balls of ice cream to plop on the very top at the last minute thus reducing the distortion if you have to lay your ice cream cones on their sides in the freezer. Brilliant recipe!

  27. That is some good ice cream!!!!!!!!!!!!!!!! : )

  28. OMG. OMG. OMG. Ice cream drum sticks are my FAVORITE dessert EVER. You just made my day. THANK YOU!

  29. I’m a bit late on this one, but I love cooking with coconut oil – and reading the poster’s comments about having trouble with the chocolate sliding around made me think that thinning the chocolate out with coconut oil (instead of or half and half with the butter) would help it set up faster too – since coconut oil hardens hard and fast, quickly!

  30. This is an awesome recipe! I just wanted to mention you could always put a mini marshmallow in the bottom to make sure it doesn’t drip, but I loved the peanut butter and nutella idea also! Thanks!

  31. Thanks for the idea – I needed a way to hold my cupcake ice cream cones and saw your use of the wire freezer draw – it was perfect!
    Amy

  32. Homemade Ice Cream Drumsticks looks delicious. I would prefer making it at home than buying from other sources. I can choose from various flavors too. Great idea!

  33. this recipe is great, my kids love ice cream…

    THANKS,

  34. I tried this and failed miserably. Ice cream melted everywhere. Maybe I’ll try again this weekend.

  35. Mhmm. Sounds good. Go on.

  36. that looks the best

  37. that looks the best

  38. that stuff looks delicious!

  39. Great – Who’s mind did it cross?

  40. Great idea! I was never a big fan of the peanuts so I think I’d prefer this recipe with oreos sprinkled on the chocolate!

  41. OMG that looks SO AMAZING! That looks so much better than store bought stuff

  42. It’s really great post. I would like to appreciate your work and would like to tell to my friends.
    Thanks for sharing

  43. Great article, I have already bookmarked it.

  44. There is a type of ice cream sauce which hardens when it gets cold, perhaps this would be easier to use with this recipe?

  45. I can’t believe I never thought of this! Thanks for the tips. I have to try this out one day.

  46. This looks delicious and its fun to make can wait to try it out soon :)

  47. Just made these with my son, he was in HEAVEN!!! Being that we had leftover ganache, we dipped a few other things, like marshmallows and pretzels… Thanks for giving me a new kitchen activity for my kids, especially one with minimal prep and clean-up time! I can’t wait to play around with these for a dinner party I’m hosting soon – can anyone say baileys ice cream with bittersweet chocolate ganache?

  48. Just made these, and my chocolate ended up way too thick? Just wondering if you’ve had this problem, and how to make sure it is thin enough.

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