My Drumstick Ice Cream Pie is inspired by one of summer’s most memorable treats, with a crushed sugar cone crust piled high with lots of ice cream, topped with a homemade Magic Shell and dusted with crushed nuts!
Who doesn’t love a Drumstick? That ice cream cone topped with chocolate and crushed nuts with a hidden layer of chocolate at the bottom of the cone is one of the joys of summer and I’ve turned it into a no-bake pie!
How to layer up your Drumstick Pie
Step 1. The crust is made just like a graham cracker crust but instead of graham crackers you use — you guessed it — ice cream cones. Crush them up, add a little melted butter, and you’ve got yourself a unique pie crust. This is genius but it’s only the beginning!
Step 2. I spread a layer of ganache over the top of the crust to mimic that heavenly core of chocolate deep down inside a Drumstick cone.
Step 3. Then comes the ice cream, vanilla if you want to be authentic, but you might try coffee, chocolate chip, peanut butter…
Step 4. A final coating of Homemade Magic Shell, and a sprinkle of nuts is all it needs. I swapped walnuts for the traditional peanuts because I love them, but you do you.
This pie has all the charm of a classic Drumstick ice cream cone, and then some.
tips for slicing a Drumstick ice cream pie
*Note: Some of you had trouble slicing through the chocolate topping, so I’ve updated the recipe to be thinner and more slice-able. (Frankly I love it when the topping shatters a bit, that’s part of the fun!)
- Let your pie sit out for a few minutes before attempting to cut.
- Use a sharp knife dipped in very hot water (and quickly dried off) before each slice. The heat of the knife will slice cleaning through the chocolate shell.
- If you’re entertaining and want a neater presentation, you could add the final chocolate shell AFTER cutting the pie. Drizzle it over the top of each slice and add the chopped nuts just before serving, the chocolate will harden instantly and give you the same effect.
Drumstick Ice Cream Pie
Ingredients
crust
- 12 sugar cones, not cake cones or waffle cones
- 6 Tbsp butter, melted
ganache
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
ice cream
- 1 quart vanilla ice cream
topping
- 1 cup dark chocolate chips
- 6 Tbsp refined coconut oil
- 1/2 cup chopped walnuts
Instructions
- Put the cones in a food processor and process until they are finely ground. You should end up with somewhere around 1 1/2 cups of crumbs.
- Mix the crumbs with the melted butter in a medium sized mixing bowl, tossing as you add the butter, until they are completely mixed.
- Lightly spray a 9 inch pie plate and gently but firmly press the crumbs into the bottom and up the sides. Put the crust in the freezer while you make the ganache.
- Heat the cream in a saucepan over medium-high heat, until it just comes to a simmer. Take off the heat and add the chocolate. Let it sit for 5 minutes, then stir until smooth. Let it cool slightly, then pour into the cold crust, and push it up the sides a little bit. Put back in the freezer for 30 minutes.
- Take the ice cream out and set it on the counter for about 10-15 minutes to soften. Then spoon it into the cold pie shell and smooth it out. Fill the shell and mount it slightly. You may not need the whole 1 1/2 quarts. Put the pie back in the freezer until the ice cream is hardened.
- To make the chocolate topping melt the chocolate and the coconut oil in the microwave — heat for 45 seconds, then stir. Heat in small 15 second intervals if necessary, stirring in between to melt completely.
- Pour the chocolate over the ice cream to cover completely. Immediately sprinkle the nuts over the surface before the chocolate hardens. Put the pie back in the freezer until you are ready to serve.
- Remove the cake a few minutes ahead of time to make cutting easier.
- Alternative method: Do not coat the pie with the chocolate topping ahead of time. Cut the ice cream in slices, and then, just before serving, coat with the chocolate shell.
Notes
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- *Note: Some of you had trouble slicing through the chocolate topping, so I’ve updated the topping recipe to be thinner and more slice-able.
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- I very much liked the ice cream cone crust, you do taste the flavor quite clearly, so I think it’s worth buying the cones. I used one package of 12 Joy sugar cones.
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- You can buy Magic Shell in a bottle if you like for convenience.
Nutrition
Hi, I love the idea of this dessert! What can I substitute for the coconut oil, maybe regular veg oil? Thank you.
I love the idea of this, but is there a substitute I can use for coconut oil? Regular veg oil, maybe? Thank you!
The coconut oil is traditional for making a ‘Magic Shell’ type of topping, but you could do without it and just use melted chocolate, thinned with a little vegetable oil.
Thank you for answering so quickly. I just don’t want to buy something only to use a small amount of it.
You should be using more coconut oil ?
What about making a ganache with extra heavy cream and a bit of unsalted butter in it.. I don’t think it will harden up like a rock. Worth a try.
That is worth a try Aly – let me know what happens if you try it before me 🙂
Oh my gosh, I LOVE it! Drumsticks have always been a favorite of mine since I was a kid and the idea of turning it into a pie is brilliant.
Mmmmm!
Why haven’t we ever thought of ice cream cone crust before this? What a great idea!
Sugar cones on the way for sure.
I have a remedy for the broken magic shell topping when serving … Just make individual sized pies.
No, it’s not for neatness and preservation of serving… It’s for waistline preservation!! 🙂
Good idea Kate!
Anything ice cream is perfect! Great idea on the crust. I will definitely give this a try!
Oh, I love drumsticks and definitely treat myself to them over the summer months. I can barely get past them in the freezer section at the grocery store each week! I wouldn’t want to share this pie, lol. It looks amazing, Sue. Chocolate, nuts, ice cream = heaven!
This pie is so brilliant – every single aspect of it! First of all, I love Drumsticks. They were one of my favorite treats growing and still are. Second of all, I indulge all the time… which I do have to watch because my careless eating is finally catching up to me. But still – definitely have to try this one out!
Looks incredible, Sue. One of my favorite ice cream bars, turned into a pie. Genius!
I so need to make this pice cream pie for the weekend. What a fab idea!