Copycat Drumstick Ice Cream Cone

Name: Copycat Drumstick Ice Cream Cone
Prep time: 15 min
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 6 sugar ice cream cones; 2 4-ounce bittersweet chocolate bars (60%), chopped and divided; 3 tbsp. coconut oil, divided; 1/2 gal. vanilla ice cream; 1/4 c. toasted slivered almonds, roughly chopped; Flaky sea salt, for sprinkling

Try making this ice cream truck treat at home!

By Leah PerezPublished: Jun 27, 2023

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the pioneer woman copycat drumstick recipe

Caitlin Bensel

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs 30 mins

Consider this a homemade spin on the drumstick ice cream cones of your childhood dreams. A crispy sugar cone is coated on the inside with chocolate, and don't worry—there's extra chocolate at the tip of the cone just like the original! The cone is filled with freshly-scooped vanilla ice cream and dunked in more rich chocolate. A sprinkle of toasted almonds and sea salt makes this sundae cone salty and sweet perfection.

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Ingredients

6
sugar ice cream cones
2
4-ounce bittersweet chocolate bars (60%), chopped and divided
3 Tbsp.
coconut oil, divided
1/2 gal.
vanilla ice cream
1/4 cup
toasted slivered almonds, roughly chopped
Flaky sea salt, for sprinkling

Directions

1. Step 1To ensure that the ice cream cones stand up in the freezer, tape an empty ice cream cone box closed. Using a paring knife, cut 6 evenly-spaced 1-inch X’s into the front of the box. Stand the 6 cones upright in the holes.
2. Step 2In a microwave-safe glass measuring cup, combine 4 ounces of the chocolate with 1 tablespoon of the coconut oil. Microwave on 50% power for 1 to 2 minutes, stopping to stir every 15 seconds, until the chocolate is melted and smooth.
3. Step 3Using a spoon, coat the insides of the cones with chocolate, allowing some to pool at the bottom. Place the cones in their holding vessel and freeze for 30 minutes.
4. Step 4Using a spoon, scoop ice cream into each ice cream cone, filling them entirely to the top. Smooth the top until the ice cream is level with the top edge of the cones. Freeze for 30 minutes.
5. Step 5Using an ice cream scoop, scoop ice cream into rounds and place them on the leveled out cones. Freeze until firm, 1 to 2 hours.
6. Step 6Place the remaining 4 ounces of chocolate and the remaining 2 tablespoons of coconut oil in a microwave-safe glass measuring cup. Microwave on 50% power for 1 to 2 minutes, stopping to stir every 15 seconds, until the chocolate is melted and smooth.
7. Step 7Remove only one cone at a time from the freezer. Quickly dip the ice cream into the chocolate to coat and sprinkle with the almonds and salt. Immediately place the coated cones in the freezer for 15 minutes.
8. Step 8Once completely frozen, store in an airtight container for up to 1 month.