In the wake of this past week’s events, it’s impossible for me to pretend that we’re all okay and ready to plop down with a homemade ice cream drumstick. I get it. Our country is groaning for justice, for change, and for kind hands to rebuild the brokenness we’ve existed in for far too long. So many people, myself included, have found themselves in the murky waters of complacency where we’ve been too scared to say the wrong thing or to step out in any way that feels uncomfortable, and I gotta tell you- it’s heartbreaking.

I grieve the ways that my actions, words, and silence have affected my Black brothers and sisters, and while the tendency of my flesh is to remain stuck in those feelings, I know we’re past the point where we can remain most concerned about our own comfort. I want to pursue the value of someone else’s story- their worth, their rights, and the love and dignity they deserve- more than I want to wallow in the inadequacy of my own. To all of my readers, particularly Black men and women and other people who have experienced daily discrimination under the blinded eyes of people like me- please forgive me. I know the road between now and better is long, but I’m committed to doing the work in my heart, in my family, and in my community.

Homemade Ice Cream Drumsticks

So. Homemade ice cream drumsticks. A trivial yet delightful dessert. I used to haul after the ice cream truck in search of these bad boys, and let me tell you- they’re worth the jog. Crunchy cones, creamy frozen filling, and loads of chocolate shell and topping make these a summertime dream. While with the store-bought kind we’re kinda stuck with the vanilla centers and pecan topping, homemade ice cream drumsticks allow us the pleasure of whatever the heck our bellies are wanting. You pick for yourself here, and, really, isn’t that the way it should be?

Give yourself plenty of time to make these cones over the span of a day. The process is simple but can be more challenging if you don’t allow time for proper freezing. Fill your cones with the magic shell coating and the ice cream of your choice before topping with more of the same. Don’t be afraid to mix and match a few flavors or add in semi-solid fillings like salted caramel sauce or hot fudge. These homemade ice cream drumsticks should be a festive little party for your mouth, so add in whatever sounds good to you.

We’re no where near the end of the healing, growth, and change that needs to happen, so let’s love ourselves and each other along the way. You’ve got all my heart today and in the coming weeks, and I look forward to continued connection via our common love of food. Happy baking, friends.

If you like this recipe you should try:

Brownie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches
Jamocha Popsicles
Hot Fudge Sundae Cake

Homemade Ice Cream Drumsticks

Print Recipe

These homemade ice cream drumsticks have ice cream centers, a chocolate outer shell, and a number of delicious adaptable toppings! Get creative to come up with your own!

• Author: Kate Wood
• Prep Time: 30
• Total Time: 360
• Yield: 10-12
• Category: Dessert

Ingredients

• One (5 ounce) box sugar cones (One box usually has 12, but count on a few being broken!)
• 1–1/2 cups semisweet chocolate chips
• 6 tablespoons firm coconut oil (not liquid!)
• 1 quart ice cream of your desired flavor (I used Neapolitan and Mint Chip!)
• ½ cup hot fudge sauce (If desired)
• 1–1/2 cups semisweet chocolate chips
• 6 tablespoons firm coconut oil (not liquid!)
• Toppings of choice- salted nuts, sprinkles, crushed cookies, mini candies, peppermints, etc

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Instructions

1. Find a few heavy-bottomed rocks glasses or mugs that you can prep your drumsticks in and place them on a small baking sheet. Make sure this will fit comfortably in your freezer. Place the cones in the cups (I fit about 3 per rocks glass) and pop in the freezer briefly while you melt down your magic shell topping.

   Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in microwave for 20 second increments, stirring in between, until the chocolate has melted. Once completely melted, use a soup spoon to drizzle just enough chocolate mixture into each cone, swirling it around the inside to coat every bit of the cone. Pour out any excess. And repeat with the remaining cones. Pop in the freezer to firm up briefly, about 5-10 minutes. Remove your ice cream from the freezer to soften a bit if needed. Use a spoon to scoop out small scoops of ice cream and smear into the cone. Push down gently to make sure the ice cream goes to the bottom. If desired, leave a small divet in each cone to fill with hot fudge sauce. Just spoon a bit of the chill mixture into the top of the cones and level off. Repeat with the remaining cones and freeze to firm a bit, about 30 minutes to an hour. Remove from the freezer and use a large cookie scoop or an ice cream scoop to scoop spheres of ice cream on top of each cone. Press down gently to make sure they adhere to the cone. Allow to freeze up for another 30 minutes to an hour.

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3. When ready to finish your drumsticks, gently reheat and stir your remaining magic shell topping if needed and prepare your toppings. I put toppings in little shallow bowls so I could dip the cones in them. Keep in mind that the magic shell firms up fast, so be ready to move quick! Dip the frozen ice cream on top of each cone into the magic shell topping and sprinkle immediately with the toppings of your choice. Replace back to the cups they were standing up in and put back in freezer. I like to work in batches of three so that the ice cream cones don’t melt. Re-freeze for another 30 minutes or eat immediately! If not eaten within a day of preparing, freeze briefly and then store in a covered container to prevent freezer smells or burns. Enjoy!