Drumstick Ice Cream Cones Copycat Food

DRUMSTICK ICE CREAM CONES (COPYCAT)

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to your ice cream maker and freeze according to it's instructions.
• Let the ice cream set up and freeze solid overnight.
• You can also coat the inside of your cone with melted chocolate to be a bit more authentic.
• Scoop some ice cream into your cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in microwave together in 30 second increments.
• You want it barely melted and mixed so it won't take too long to cool down.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into your homemade magic shell and immediately sprinkle with peanuts, the shell will freeze VERY quickly.
• Freeze until you are ready to eat.

ICE CREAM DRUMSTICKS (COPYCAT)

Steps:

• In each paper cup put 1 teaspoon nuts.
• In a microwave safe bowl heat the chocolate and shortening on high power for 1 minute.
• Stir until smooth and completely melted at 10 second intervals if needed.
• Stir remaining nuts into chocolate mixture.
• Place 2 teaspoons chocolate in each cup, with spatula smooth it about half way up the sides of each cup if necessary.
• Place 1 scoop of ice cream in a cone, pressing the ice cream down slightly.
• Invert the cone into a cup.
• Repeat with all the cones and ice cream.
• Freeze all in the cups, cone side up, for 3-4 hours.
• To serve peel off the paper cup from each cone.

DRUMSTICK ICE CREAM CONES (COPYCAT) RECIPE

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to ice cream maker and freeze according to instructions.
• Let the ice cream set up and freeze solid overnight.
• Coat the inside of the cone with melted chocolate for more authenticity.
• Scoop some ice cream into a cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in the microwave together in 30-second increments.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into the homemade magic shell and immediately sprinkle with peanuts. The shell will freeze vary quickly.
• Freeze until ready to eat.

HOMEMADE "DRUMSTICK" CAKE CONES

Steps:

• Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
• Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
• Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.