Drumstick Ice Cream Cake

Why You’ll Love This Recipe

You’ll love this recipe because it’s cool, creamy, and packed with texture. The chocolate, peanuts, and waffle cone-inspired crust make it taste just like a drumstick cone, while the layers of ice cream and whipped topping make it a show-stopping dessert. It’s also customizable—you can use your favorite ice cream flavors or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Waffle cones (crushed)

• Butter (melted)

• Vanilla ice cream (slightly softened)

• Chocolate ice cream (slightly softened)

• Hot fudge sauce

• Whipped topping (like Cool Whip)

• Chopped peanuts

• Chocolate chips or magic shell topping

• Optional: caramel sauce or extra waffle cone pieces for garnish

Directions

1. Crush waffle cones and mix with melted butter. Press into the bottom of a 9×13-inch pan to form the crust. Freeze for 15 minutes.

2. Spread softened vanilla ice cream evenly over the crust and freeze until firm.

3. Drizzle a layer of hot fudge over the ice cream and sprinkle with chopped peanuts. Freeze again until set.

4. Spread softened chocolate ice cream on top, smoothing into an even layer. Freeze until firm.

5. Spread whipped topping over the chocolate ice cream.

6. Garnish with more hot fudge, chopped peanuts, chocolate chips, and crushed waffle cones.

7. Freeze for at least 4 hours or overnight before slicing and serving.

Servings and timing

This recipe makes about 12–15 servings. Preparation takes 20 minutes, plus at least 4 hours of freezing time. Total time: about 4 hours and 20 minutes.

Variations

• Swap vanilla and chocolate ice cream for flavors like cookies and cream, peanut butter, or strawberry.

• Use caramel or butterscotch sauce instead of fudge for a different flavor.

• Add a layer of crushed peanut butter cups or candy bars for extra indulgence.

• Make individual cakes in muffin tins lined with cupcake wrappers.

• Use almonds or pecans instead of peanuts.

Storage/Reheating

Store the ice cream cake tightly covered in the freezer for up to 1 week. For easier slicing, let the cake sit at room temperature for 5–10 minutes before cutting. No reheating is needed.

FAQs

Why is it called drumstick ice cream cake?

It’s inspired by the Nestlé Drumstick cone with waffle cone, chocolate, peanuts, and ice cream.

Can I use store-bought crust?

Yes, a premade graham cracker or cookie crust works, but crushed waffle cones give the authentic flavor.

Do I need to soften the ice cream first?

Yes, letting it sit out for a few minutes makes it easier to spread into layers.

How do I prevent the cake from being too hard to cut?

Let it sit at room temperature for a few minutes before slicing with a sharp knife.

Can I make this ahead of time?

Yes, it’s perfect for preparing a day or two in advance since it needs freezer time.

Can I use homemade whipped cream instead of Cool Whip?

Yes, just whip heavy cream with a bit of sugar until stiff peaks form.

What toppings go best?

Hot fudge, peanuts, caramel drizzle, chocolate chips, and crushed waffle cones all work beautifully.

Can I make this gluten-free?

Yes, just use gluten-free waffle cones or a gluten-free crust substitute.

How long should it freeze before serving?

At least 4 hours, but overnight freezing gives the best results.

Can I make it in a springform pan?

Yes, using a springform pan makes for an elegant round cake presentation.

Conclusion

Drumstick ice cream cake is a playful, no-bake dessert that brings the nostalgic flavors of the classic cone into a shareable cake form. With its crunchy crust, creamy layers, and decadent toppings, it’s a guaranteed hit at parties, family gatherings, or summer celebrations. Make it ahead of time, keep it in the freezer, and serve up a slice of frozen happiness anytime.

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