Drumstick Ice Cream Cake

a slice of drumstick ice cream on a plate.

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Drumstick Ice Cream Cake contains all the important components of the classic Drumstick treat! This frozen dessert is a cool and refreshing summer snack that serves 12 delicious slices.

Prep Time1 45

Freeze Time8

Total Time9 45

Course: Dessert

Cuisine: American

Servings: (approximately 3x3 inch) servings

Calories: 1097kcal

Author: Jennifer Fishkind

Ingredients

3 cups coarsely crushed sugar cones from 18 cones
½ cup unsalted butter melted
21.75 ounces (3 7.25-ounce) bottles chocolate fudge magic shell, divided (1 - 7.25 ounce bottle to top the crushed sugar cone layer and 2 - 7.25 ounce bottles to top the vanilla ice cream) (Smucker’s brand used)
3 quart (2 1.5-quart) containers vanilla ice cream Edy’s brand used
16.6 ounces salted caramel sauce Mrs. Richard’s brand used
½ cup dry roasted peanuts chopped

Instructions

To a food processor, add the sugar cones. You may need to break them up slightly before adding them to the bowl of your food processor to allow all the sugar cones to fit inside the bowl with the lid on. Pulse the sugar cones for 30 seconds to 1 minute or just until coarse crumbs are formed. You do not want large pieces however, you still want the sugar cone crumbs to have some texture.
Once the crumbs are a coarse consistency, with the food processor running, slowly drizzle the melted unsalted butter into the bowl of the food processor just until all the crumbs are evenly coated with the melted butter.
Transfer the butter coated sugar cone crumbs to a freezer safe 9x13 baking dish and press them into an even layer into the bottom of the dish.
Pour one of the 7.25 ounce bottles of chocolate fudge magic shell evenly over the sugar cone layer. Using an offset spatula, spread out the chocolate fudge magic shell to evenly cover the sugar cone crumbs in a thin layer.
Place the 9x13 dish into the freezer for 15-20 minutes to allow the sugar cone, and chocolate fudge magic shell, to firm up before adding the remaining layers of the drumstick ice cream cake.
While the sugar cone crumbs are freezing, remove one of the 1.5 quart containers of vanilla ice cream from the freezer and set it onto the counter, at room temperature, to thaw and soften to a spreadable texture. You can transfer the softened vanilla ice cream to a large bowl and use a rubber spatula to stir the thawing ice cream to create a uniform consistency that can be easily spread.
Spread the softened vanilla ice cream evenly over the hardened chocolate fudge magic shell layer. Return the 9x13 dish to the freezer for 30 minutes to allow the vanilla ice cream layer to harden.
Remove the 9x13 dish from the freezer and pour the salted caramel sauce over the frozen vanilla ice cream layer and, using a small offset spatula, spread it into an even layer. You want to cover as much of the frozen vanilla ice cream layer as possible before it starts to melt and blend with the salted caramel sauce. Return the 9x13 dish to the freezer for 15-20 minutes.
While the salted caramel layer is freezing, remove the second 1.5 quart container of vanilla ice cream from the freezer to thaw to a spreadable consistency.
Once the vanilla ice cream is softened, and the salted caramel sauce is firmed up, spread the softened vanilla ice cream evenly over the salted caramel layer using a small offset spatula to smooth the ice cream to an even layer.
Return the drumstick ice cream cake to the freezer for 30 minutes to allow the second layer of vanilla ice cream to harden.
Remove the drumstick ice cream cake from the freezer, working very quickly as the chocolate fudge magic shell will harden very quickly once it hits the frozen ice cream, pour the remaining 2 - 7.25 ounce bottles of chocolate fudge magic shell evenly over the second layer of vanilla ice cream.
Top the chocolate fudge magic shell with the chopped dry roasted peanuts.
Return the drumstick ice cream cake to the freezer for a minimum of 8 hours, or up to overnight, to allow the vanilla ice cream layers to firm up completely before slicing and serving.

Notes

Storage:

To Store: This drumstick ice cream cake can be stored in the freezer, for up to one week, covered with aluminum foil.

Tips:

If you do not have a food processor, you can add the sugar cones to a large heavy duty zip top plastic bag and crush them using a rolling pin or meat mallet. You do not want large pieces however, you still want the sugar cone crumbs to have some texture. You can then add the coarse crumbs to a large bowl and stir in the melted unsalted butter until the crumbs are completely coated with the melted butter.
While the sugar cone crumbs are freezing, I recommend removing your container of ice cream from the freezer and setting it onto the counter, at room temperature, to thaw and soften to a spreadable texture. You can transfer the softened vanilla ice cream to a large bowl and use a rubber spatula to stir the thawing ice cream to create a uniform consistency that can be easily spread.
For the final chocolate layer, make sure to work very quickly once you remove the ice cream cake from the freezer as the chocolate fudge magic shell will harden fast once it hits the frozen ice cream.
Crushed peanuts, more cone pieces, a drizzle of melted peanut butter or more caramel can be added on top of your cake to mimic the classic Drumstick toppings.
Feel free to assemble your cake in a springform pan and froze until firm. You can then slice and serve it like a piece of ice cream pie.

Nutrition