How to Make Your Own Ice Cream Drumsticks
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Create your own ice cream drumsticks with a variety of quality ice cream, chocolate, and toppings for a personalized twist on this childhood favorite.
Ingredients
- Vanilla ice cream or your flavor of choice
- Ice cream cones
- Chocolate, melted, or chocolate ganache
- Sprinkles, chopped nuts, coconut, etc.
Instructions
- Melt the chocolate over low heat. (I like to melt mine in a pan on the warmer burner or in a fondue pot to ensure that it doesn’t overheat and harden.)
- Working with one cone at a time, dip the top rim of the cone into the chocolate (or fill the cone with chocolate if you want to make it extra).
- Then scoop ice cream into the cones, making it into a nice round scoop on the top. (You can use a piece of plastic wrap to cover it and form into a ball, working quickly so that it doesn’t melt.)
- Place the ice cream cones into the freezer for 30 minutes or until the ice cream hardens again. (The chocolate on the rim of the cone will harden to the ice cream and help secure the ice cream to the cone.)
- Working quickly, dip the ice cream scoop into the melted chocolate, completely coating it and gently tapping it to remove any excess.
- Sprinkle the top of the chocolate with the topping of your choice {chocolate or colored sprinkles, shredded coconut, chopped nuts, etc.}
- Place the cones back in the freezer to allow the chocolate and ice cream to set.
- Remove them from the freezer and serve them immediately.
Notes
- Use a variety of toppings to customize each drumstick.
- Store finished drumsticks in the freezer until ready to serve.
- If the chocolate hardens too quickly, work in smaller batches.
- Experiment with different ice cream flavors for variety.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 10
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Frequently Asked Questions
Why does the recipe freeze the cones for 30 minutes before dipping in chocolate?
After scooping the ice cream into the cones, the recipe instructs you to freeze them for 30 minutes until the ice cream re-hardens. This firms the scoop so it stays in place and holds its shape when you dip it into the melted chocolate — and it also helps the chocolate on the cone rim bond to the ice cream and secure the scoop to the cone.
What should I do if the chocolate hardens too quickly while I’m dipping?
The instructions recommend melting chocolate over low heat — or using a fondue pot or a pan on the warmer burner — to keep the chocolate fluid without overheating it. The notes add that if it still hardens too fast, work in smaller batches so you are dipping fewer drumsticks per round. 
