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Homemade Drumstick Ice Cream Cones

How to Make Homemade Drumstick Ice Cream Cones

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Crunchy chocolate shell, creamy ice cream center — my Homemade Drumstick Ice Cream recipe has all the things you love about the classics!


Hi Bold Bakers!

If you didn’t know yet, I’m a proud ambassador for GoodCook, and I use their tools in almost ALL of my recipes, so on their behalf, I’m thrilled to bring you a recipe for something you’ve known and loved your whole life. That’s right, the flavor combination of a classic Drumstick Ice Cream Cone.

It’s all about that sweet and salty balance between the caramel center, vanilla ice cream, chocolate coating, and crunchy peanuts! Well, now using my GoodCook Frozen Treat Pop set, you can make your own Drumsticks! So grab the kids and neighbors, and I’ll show you How to Make Homemade Drumstick Ice Cream!

This is my kind of summertime activity!

How to Create the Perfect Chocolate Dipped Cone

If you’ve never worked with a mold before you might think it’s a bit tricky, but the truth is the mold does the work for you — along with my simple recipe. The outer chocolate layer of these Drumsticks is made of a mixture of chocolate and coconut oil. The coconut oil really helps the chocolate to harden AND it makes the chocolate much easier to work with.

Just fill the GoodCook Frozen Treat Pop mold with a bit of the chocolate and swirl it around to create the chocolate exterior. This sets up in the freezer in no time thanks to the coconut oil.

What is the Best Way to Get the Drumsticks Out of the Mold?

After creating the outer layer of chocolate all you have to do is fill your mold with my caramel ice cream and finish them off with their little cones. The first trick to getting the finished Drumsticks to come out correctly is to let the Frozen Treat Pops sit in the freezer overnight. The next day, when ready to decorate and serve, the trick is to remove the top of the mold in a “peeling” motion. You’ll also want to do so while slightly pulling the silicon mold out and away from the Drumstick as opposed to up, as this can put pressure on the chocolate and break it.

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Can You Make This In Other Flavors?

Drumsticks are what originally inspired me to use my GoodCook Frozen Treat Pops mold, but the truth is you can play with any combination of fillings, toppings, and flavors you like! Off the top of my head, I also love the idea of strawberries and cream ice cream coated in white chocolate, or maybe Nutella ice cream coated with dark chocolate a topped with hazelnuts! YUM! Fruit popsicles and frozen yogurt pops can also be made in this mold.

How Do You Store Homemade Drumsticks?

To store the Drumsticks leave them upright in the plastic holder as not to damage them. Cover them loosely with cling wrap and keep them in the freezer. These will last for up to 4 weeks.

Tips and Tricks to Making Homemade Drumsticks:

Try These Other Recipes Too!

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GO HERE TO GET THE HOMEMADE DRUMSTICK RECIPE ON GOODCOOK.COM!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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9 Comments

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  1. Claudia Hamilton on July 29, 2019 at 6:09 am

    Gemma
    I hope you can help me, my Granddaughter is Vegan and I bake cake for all occasions. I was wondering if you know of a Vegan Whipping Cream recipe I could use to decorate a Vegan Cake?

  2. Mila on July 15, 2019 at 8:40 am

    Help! When I add fruit puree to ice cream it sets really hard.. also when I added cream cheese to ice cream to make cheese cake flavour I couldn’t scoop it, what am I doing wrong Gemma?

    • Gemma Stafford on July 16, 2019 at 1:44 am

      Hi Mila,
      I do not sufficient information to respond to this one.
      Tell me the exact cream you are using. Then tell me about the puree, which fruit, do you puree it at home, etc.
      The cream cheese – which type is it, is it full fat – in a tub for spreading, etc.
      The reason I am asking these questions is that the recipe relies on the ingredients being low in water content – water freezes like ice – resulting in hard ice cream.
      Let me know, we can figure it out,
      Gemma 🙂

      • Mila on July 16, 2019 at 3:45 am

        Thanks for responding Gemma, I use a cream called Millac gold it’s lactose free, (it says for cooking and whipping for professionals on carton) I use it for all your 2 Ingredient ice creams and it works great. The cream cheese is Philadelphia full fat and I used frozen strawberries and cooked them with sugar no water.

        • Gemma Stafford on July 17, 2019 at 1:48 am

          Hi Mila,
          I am amazed that this cream works well in the ice cream recipe! Thank you for telling me this.
          This is not actually fresh dairy cream, it is a blend of buttermilk, vegetable fat, and dairy cream. I cannot get a break down of the percentages of the ingredient in this product, but it is also UHT – Ultra Heat Treated – so it is limited in its applications.
          The reason it is freezing hard is that it has high water content. When you add other ingredients to it it may indeed break down, as happens with All-purpose cream as found in The Philippines.
          The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream skimmed from milk. The cream from buffalo milk when fresh is also natural if you can get this one.
          I am sorry, I think that we have found the issue,
          Gemma 🙂

  3. Nance on July 11, 2019 at 12:04 pm

    So I realize the video is to showcase the mold, but I would like to also have a real cone, Do you think if you also filled a cone and place it over the mold that the will meld together so you wouldnt need to add something to hold the two together, or is the diameter of the mold only appropriate to use as demonstrated

    • Gemma Stafford on July 14, 2019 at 1:27 am

      Hi Nance,
      The mold is designed to hold the ice cream on the stick in the mold. I am not too sure how you will get a stable result in a cone. You could, of course, make it like a popsicle too (https://amzn.to/2SeSAbe) that will do it for you!
      Gemma 🙂

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