Drumstick Ice Cream Pie Recipe

Indulge in the nostalgic flavors of your favorite drumstick ice cream cone in the form of a decadent pie! This Drumstick Ice Cream Pie combines a crunchy cone crust, creamy vanilla ice cream, rich chocolate ganache, and a chocolate-peanut topping for the ultimate frozen treat.

There’s something undeniably magical about the combination of a crunchy cone, creamy ice cream, and rich chocolate coating that makes drumstick ice cream cones a beloved classic. Now, imagine transforming that into a show-stopping pie that’s perfect for any occasion. This Drumstick Ice Cream Pie is not only delicious but also easy to make, providing a cool and refreshing dessert that will impress your family and friends.

Ingredients

For the Crust:

12 sugar cones
6 tablespoons butter, melted

For the Filling and Topping:

2 1/2 cups semi-sweet chocolate chips, divided
1/2 cup heavy cream
1 quart vanilla ice cream, softened
6 tablespoons coconut oil
1/2 cup chopped peanuts

Instructions

Step 1: Prepare the Crust

Crush the Sugar Cones: Place the sugar cones in a food processor and pulse until they are finely ground. Alternatively, you can place them in a sealed plastic bag and crush them with a rolling pin.
Mix with Butter: In a large bowl, combine the crushed sugar cones with the melted butter. Mix until the crumbs are evenly coated.
Form the Crust: Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the back of a spoon or the bottom of a glass to press firmly. Place the crust in the freezer for at least 30 minutes to set.

Step 2: Make the Chocolate Ganache

Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Melt the Chocolate: Place 1 cup of the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt.
Stir Until Smooth: Whisk the mixture until smooth and glossy. Allow the ganache to cool slightly.

Step 3: Assemble the Pie

Spread the Ganache: Pour the slightly cooled chocolate ganache over the bottom of the prepared crust. Spread it into an even layer. Return the crust to the freezer for about 10 minutes, until the ganache is set.
Add the Ice Cream: Spoon the softened vanilla ice cream into the crust over the ganache layer. Spread it evenly to fill the crust. Place the pie back in the freezer and let it freeze for at least 2 hours, or until firm.

Step 4: Prepare the Chocolate Topping

Melt the Chocolate and Coconut Oil: In a microwave-safe bowl, combine the remaining 1 1/2 cups of semi-sweet chocolate chips with the coconut oil. Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
Cool Slightly: Allow the chocolate mixture to cool slightly so it thickens a bit but is still pourable.

Step 5: Finish the Pie

Add the Chocolate Layer: Pour the cooled chocolate mixture over the top of the frozen pie, spreading it out to cover the ice cream layer completely.
Sprinkle with Peanuts: Immediately sprinkle the chopped peanuts over the top of the chocolate layer. Gently press them into the chocolate to adhere.
Freeze Until Set: Return the pie to the freezer for at least 1 hour, or until the top layer is firm.

Cook Notes and Variations

Flavor Variations: Try different ice cream flavors such as chocolate, strawberry, or caramel for a fun twist.
Nut-Free Option: If you’re avoiding nuts, you can substitute the peanuts with crushed pretzels, mini chocolate chips, or toffee bits.
Chocolate Choices: Experiment with milk chocolate or dark chocolate instead of semi-sweet for a different flavor profile.

Keto and Low-Carb Versions

Keto Version:

Crust: Replace sugar cones with a mixture of almond flour and melted butter. Sweeten with a keto-friendly sweetener.
Chocolate: Use sugar-free chocolate chips and replace coconut oil with butter or more heavy cream.
Ice Cream: Choose a keto-friendly ice cream such as a low-carb vanilla or chocolate variety.
Nuts: Ensure the peanuts are unsweetened or replace them with other keto-friendly nuts.

Low-Carb Version:

Crust: Similar to the keto version, use almond flour and butter, but you can also incorporate ground flaxseeds for added fiber.
Chocolate: Opt for dark chocolate with at least 70% cocoa content to reduce sugar content.
Ice Cream: Use a lower carb ice cream, checking labels for the best options.
Toppings: Stick with unsweetened nuts or consider using seeds like sunflower or pumpkin seeds.

The Drumstick Ice Cream Pie is a delightful way to bring the classic flavors of your favorite ice cream treat to the table in a fun and impressive format. Perfect for summer gatherings or any time you crave a nostalgic dessert, this pie combines textures and flavors that everyone loves. Plus, with the keto and low-carb variations, you can enjoy this treat while sticking to your dietary preferences. Make this pie, share it with loved ones, and watch as it becomes a favorite dessert in your home.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought crust instead of making my own?

A: Yes, you can use a store-bought graham cracker crust or chocolate cookie crust as a quick alternative. Just note that it might alter the final taste slightly.

Q: How long can I store the Drumstick Ice Cream Pie?

A: The pie can be stored in the freezer for up to 1 week. Ensure it is covered well to prevent freezer burn and maintain its flavor and texture.

Q: Can I make this pie dairy-free?

A: Yes, substitute the butter with a dairy-free alternative, use dairy-free chocolate chips, and choose a dairy-free ice cream. Coconut cream can replace the heavy cream in the ganache.