Who doesn't love an ice cream drumstick? From the creamy frozen ice cream, to the crunchy chocolate and peanut shell, right down to the very last chocolate-filled bite at the bottom of the cone (you know what I'm talking about), this is an all-time-favorite Summer treat. To make it homemade is even easier than you think! The best part is once you master the classic, the possibilities of flavors and combinations really are endless.
Ingredients
- 12 ounces semisweet chocolate
2 tablespoons canola oil
6 waffle cones
1 gallon vanilla ice cream
1 cup roasted peanuts, finely chopped
Other toppings, optional
Directions
- Melt chocolate in a double-boiler over medium-low heat, stirring frequently until smooth. Remove from heat and stir the oil into the chocolate.
- Drizzle about 2 teaspoons of melted chocolate into the bottom of each waffle cone, and place each cone in a short drinking glass or mason jar to hold upright. Transfer cones to the freezer for a couple of minutes to let the chocolate harden.
- Remove the ice cream from the freezer and allow it to soften into a scoopable consistency.
- Remove the cones from the freezer and fill each cone with ice cream, using an offset spatula to press it in and smooth out the ice cream. Add a big rounded scoop on top of the cone and smooth it out into a dome shape. Return the cone to the glass and place it back in the freezer. Allow cones to harden for at least an hour, or overnight.
- Return the chocolate to the double-boiler to soften. When ready, remove the cones from the freezer, and either using a silicone pastry brush or a spoon, drizzle the chocolate mixture over the ice cream and immediately sprinkle chopped peanuts on top. Continue until the ice cream and top of the cone are covered. Return the cone to the jar and freeze again until the chocolate has hardened, at least 15-20 minutes.
- Keep in the freezer until ready to serve.
May 30, 2015