Hi Bold Bakers!
If you didn’t know yet, I’m a proud ambassador for GoodCook, and I use their tools in almost ALL of my recipes. So, on their behalf, I’m thrilled to bring you a recipe for something you’ve known and loved your whole life. That’s right, the flavor combination of a classic Drumstick Ice Cream Cone.
It’s all about that sweet and salty balance between the caramel center, vanilla ice cream, chocolate coating, and crunchy peanuts! Well, now using my GoodCook Frozen Treat Popset, you can make your own Drumsticks! So grab the kids and neighbors, and I’ll show you How to Make Homemade Drumstick Ice Cream!
This is my kind of summertime activity!
HOW TO CREATE THE PERFECT CHOCOLATE DIPPED CONE
If you’ve never worked with a mold before you might think it’s a bit tricky, but the truth is the mold does the work for you — along with my simple recipe. The outer chocolate layer of these Drumsticks is made of a mixture of chocolate and coconut oil. The coconut oil really helps the chocolate to harden AND it makes the chocolate much easier to work with.
Just fill the GoodCook Frozen Treat Pop mold with a bit of the chocolate and swirl it around to create the chocolate exterior. This sets up in the freezer in no time thanks to the coconut oil.
WHAT IS THE BEST WAY TO GET THE DRUMSTICKS OUT OF THE MOLD?
After creating the outer layer of chocolate all you have to do is fill your mold with my caramel ice cream and finish them off with their little cones. The first trick to getting the finished Drumsticks to come out correctly is to let the Frozen Treat Pops sit in the freezer overnight.
The next day, when ready to decorate and serve, the trick is to remove the top of the mold in a “peeling” motion. You’ll also want to do so while slightly pulling the silicon mold out and away from the Drumstick as opposed to up, as this can put pressure on the chocolate and break it.
CAN YOU MAKE THIS IN OTHER FLAVORS?
Drumsticks are what originally inspired me to use my GoodCook Frozen Treat Pops mold, but the truth is you can play with any combination of fillings, toppings, and flavors you like!
Off the top of my head, I also love the idea of strawberries and cream ice cream coated in white chocolate, or maybe Nutella ice cream coated with dark chocolate and topped with hazelnuts! YUM! Fruit popsicles and frozen yogurt pops can also be made in this mold.
HOW DO YOU STORE HOMEMADE DRUMSTICKS?
To store the Drumsticks leave them upright in the plastic holder as not to damage them. Cover them loosely with cling wrap and keep them in the freezer. These will last for up to 4 weeks.
TIPS AND TRICKS TO MAKING HOMEMADE DRUMSTICKS:
- Use white, milk, or dark chocolate
- Add crushed cookies, candies, or fruit puree to the ice cream
- Use the mold to make fruit popsicles or yogurt pops
- Top with sprinkles
- Top with chocolate or caramel sauce
TRY THESE OTHER RECIPES TOO!
- Carrot Bundt Cake With Cheesecake Filling
- No-Bake White Chocolate Raspberry Pie
- Simple Chocolate Rice Pudding
How to Make Homemade Drumstick Ice Cream Recipe
Crunchy chocolate shell, creamy ice cream center — my Homemade Drumstick Ice Cream recipe has all the things you love about the classic!
Caramel Ice Cream
- 3/4 cup (6 fl oz/170 ml) heavy whipping cream
- 2 tablespoons condensed milk, cold
- 3 tablespoons caramel sauce, divided
- 1/3 cup (2 oz/57g) chocolate, chopped
- 1 tablespoon coconut oil
- 1/4 cup (1 1⁄4 oz/35g) peanuts, toasted and chopped
Caramel Ice Cream:
1. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
2. Pour in the condensed milk and whip on high until the mixture is thick and stiff peaks form.
3. Lastly, drizzle in the caramel sauce and swirl it throughout. Place in the fridge until needed.
1. In a small microwave-safe bowl, combine the chopped chocolate and the coconut oil. Microwave in 20-second increments until just melted, about 1 minute. Take care not to overheat the chocolate.
To build your cones:
1. Add about 1 spoonful to the chocolate mixture into the Frozen Treat Pop mold . Swirl the mold around to coat the silicone with an even layer of the chocolate, this will become the outside of the frozen treats.
2. Gently place the mold into the stand and place in the freezer to set for 5 minutes. This will prevent the chocolate and ice cream from mixing together and make for a clean outer chocolate shell.
3. After 5 minutes, remove the mold from the freezer and fill it just to the top with the caramel ice cream.
4. Place the bottom cone on top making sure they are meeting fully and secure.
5. Place the mold in the freezer for a minimum of 5 hours but preferably overnight.
6. When ready to serve, gently peel back the top of the mold, taking care not to break the chocolate shell. Repeat this step with the remaining cones.
7. Drizzle over additional chocolate and chopped peanuts. Allow the chocolate and nuts to set then serve and enjoy!
8. Cover the leftover cones in cling wrap. Store the cones in the freezer for up to 4 weeks.