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I reserve the right to indulge, once or twice, no questions asked, in a few special foods that help me celebrate the change of season --- this Drumstick Ice Cream Pie, inspired by one of summer's most memorable treats, falls into that category.

Drumstick Ice Cream Pie

3.77 from 38 votes
My Drumstick Ice Cream Pie is the ultimate no bake summer dessert inspired by everybody's favorite ice cream cone treat!
Print Recipe
Prep Time:30 minutes
Chill Time:30 minutes
Total Time:1 hour
Servings: 10 people

Ingredients
 

crust

  • 12 sugar cones, not cake cones or waffle cones
  • 6 Tbsp butter, melted

ganache

ice cream

  • 1 quart vanilla ice cream

topping

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

    • *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. 
  •  
    • 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.
    • You can buy Magic Shell in a bottle if you like for convenience.
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Course: Dessert
Cuisine: American
Author: Sue Moran
Keyword: drumstick, frozen desserts, ice cream, kids, pie, summer

Nutrition

Serving: 1 slice · Calories: 575 kcal · Carbohydrates: 44 g · Protein: 7 g · Fat: 42 g · Saturated Fat: 29 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 7 g · Trans Fat: 0.3 g · Cholesterol: 73 mg · Sodium: 180 mg · Potassium: 407 mg · Fiber: 2 g · Sugar: 31 g · Vitamin A: 787 IU · Vitamin C: 1 mg · Calcium: 221 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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