All the flavors of the original, these homemade Drumstick Ice Cream Cones have a third of the ingredients with all the flavor!
Homemade delicious vanilla ice cream, dipped in homemade chocolate magic shell and topped with crushed peanuts. Summer has officially started to wane which usually means the ice cream machine is going to start slowing down it’s non-stop cycle. Every year we try out new flavors, this year we experimented more with toppings and coatings like Salted Caramel Sauce and Klondike Ice Cream Bars. Today we make the second of my three favorite ice cream memories as a kid. The first was the Klondike Ice Cream Bars, and the third is coming soon, Strawberry Shortcake Ice Cream Bars. I absolutely love re-creating all my favorite foods, childhood memories are no exception.
The best part about copycat recipes are that you can edit them to your tastes. More often than not the original recipes are loaded with fat, sugar or salt that you may not really need. More often than not they have chemicals you can’t pronounce in them and have preservatives that make them edible for 12+ months. These drumsticks are a perfect example of exactly of all of that. The original has 45+ ingredients and my recreation has 10 ingredients not counting the cone (my organic cones have 5 ingredients) for a total of 15 ingredients that you can pronounce. 🙂
We start by making the vanilla ice cream. Mix together the half and half, sweetened condensed milk and vanilla. Add to your ice cream maker and freeze according to it’s instructions. Let the ice cream set up and freeze solid overnight.
Scoop some ice cream into your cone (you can also coat the inside of your cone with melted chocolate to be a bit more authentic. I threw some chocolate mini chips and sprinkles inside of ours) and level it off, then top it with a large rounded scoop. Refreeze.
Melt chocolate and coconut oil in microwave together in 30 second increments. You want it barely melted and mixed so it won’t take too long to cool down. In the meantime chop up some peanuts. We’re ready to dip now!
Dip the ice cream cone upside down into your homemade magic shell and immediately sprinkle with peanuts. At this point I froze them again for just a few minutes.
Drumstick Ice Cream Cones (Copycat)
- Yield: 8 servings
- Prep Time: 1 hour
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 4 cups half-and-half
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1/3 cup milk chocolate disks
- 1 1/2 tablespoons coconut oil
- 3 tablespoons peanuts
- 8 waffle cones (I use Let's Do Organic Ice Cream Cones)
Note: click on times in the instructions to start a kitchen timer while cooking.
- Mix together the half and half, sweetened condensed milk and vanilla.
- Add to your ice cream maker and freeze according to it's instructions.
- Let the ice cream set up and freeze solid overnight.
- You can also coat the inside of your cone with melted chocolate to be a bit more authentic.
- Scoop some ice cream into your cone and level it off, then top it with a large rounded scoop. Refreeze.
Melt chocolate and coconut oil in microwave together in 30 second increments.
- You want it barely melted and mixed so it won't take too long to cool down.
- In the meantime chop up the peanuts.
- Dip the ice cream cone upside down into your homemade magic shell and immediately sprinkle with peanuts, the shell will freeze VERY quickly.
- Freeze until you are ready to eat.
Yield: 8 servings, Amount per serving: 288 calories, Calories: 288g, Carbohydrates: 19g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 45mg, Sodium: 85mg, Potassium: 204mg, Sugar: 7g, Vitamin A: 445g, Vitamin C: 1.1g, Calcium: 144g, Iron: 0.8g
All images and text © for Dinner, then Dessert.
So many easy variations here! All different flavors of ice cream, different fillings like peanut butter or speculoos (OMG can you imagine?). For toppings you could do rainbow sprinkles, oreo crumbs, freeze dried fruit…the world is your oyster now that you’ve ditched the pre-made variety!