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Ice Cream Drumsticks
I started making these when my daughter was obsessed with the frozen kind from the grocery store but kept complaining they were too small. I figured out a trick: instead of dipping plain vanilla sticks, I roll them in crushed graham crackers after the chocolate hardens to give extra crunch and prevent that annoying bare spot where your fingers touch.
Ingredients
Method
- Lay out your ice cream cones on a large plate or baking sheet and freeze them for about 30 minutes while you soften the ice cream. The cones should be firm but not rock hard.
- Scoop ice cream into each cone, mounding it slightly above the rim. Pack it down gently with the back of your spoon so there are no air pockets — this prevents cracking when you dip them later. Return the filled cones to the freezer for at least 1 hour until completely solid.
- Line a baking sheet with parchment paper and set aside. Place the chocolate chips and coconut oil in a heatproof bowl over barely simmering water, or microwave in 30-second intervals stirring between each. Heat gently until smooth — do not let it boil or scorch. Stir in the salt if using.
- Remove one cone at a time from the freezer and dip it straight into the melted chocolate, swirling to coat evenly. Let excess chocolate drip back into the bowl for about 10 seconds before placing on the prepared baking sheet. Work quickly so the ice cream doesn't soften too much.
- Allow all dipped cones to set at room temperature for about 15 minutes until the chocolate is firm but not completely hard (it should feel slightly tacky). Then transfer them back to the freezer for at least 2 hours, or up to 2 weeks wrapped tightly in plastic wrap and foil.
- Before serving, let ice cream drumsticks sit out for 3-5 minutes so they're scoopable without being too hard.
Nutrition
Notes
The real secret is freezing the ice cream cones solid before you do anything — I leave mine on a plate for about 30 minutes before filling. You want cones stiff enough that they won't crack when you press in the ice cream, but still room to scoop. The whole process takes maybe fifteen minutes once everything's set up.
Keep extra drums wrapped tightly in plastic wrap and foil — they hold well for about two weeks in the freezer without getting freezer burn. They're great pulled straight from the freezer as a snack or served at summer gatherings where you want something that looks impressive but is actually just scooped ice cream on a stick.
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