Drumstick Ice Cream Pie
User Reviews
3.7
105 reviews
Good
Drumstick Ice Cream Pie
Report
My Drumstick Ice Cream Pie is inspired by one of summer's most memorable treats, with a crushed sugar cone crust piled high with lots of ice cream, topped with a homemade Magic Shell and dusted with crushed nuts.
Share:
Ingredients
crust
- 12 Sugar Cones not cake cones or waffle cones
- 6 Tbsp butter melted
ganache
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
ice cream
- 1.5 quarts vanilla ice cream you may not need the whole thing
topping
- 2 cups dark chocolate chips
- 6 Tbsp coconut oil
- 1/2 cup chopped walnuts
Add to Shopping List
Instructions
- Put the cones in a food processor and process until they are finely ground. You should end up with somewhere around 1 1/2 cups of crumbs.
- Mix the crumbs with the melted butter in a medium sized mixing bowl, tossing as you add the butter, until they are completely mixed.
- Lightly spray an 8 or 9 inch pie plate and gently but firmly press the crumbs into the bottom and up the sides. Put the crust in the freezer while you make the ganache.
- Heat the cream in a saucepan over medium-high heat, until it just comes to a simmer. Take off the heat and add the chocolate. Let it sit for 5 minutes, then stir until smooth. Let it cool slightly, then pour into the cold crust, and push it up the sides a little bit. Put back in the freezer for 30 minutes.
- Take the ice cream out and set it on the counter for about 10-15 minutes to soften. Then spoon it into the cold pie shell and smooth it out. Fill the shell and mount it slightly. You may not need the whole 1 1/2 quarts. Put the pie back in the freezer until the ice cream is hardened.
- To make the chocolate topping melt the chocolate and the coconut oil in the microwave --- heat for one minute, then stir. Heat in small 15 second intervals if necessary, stirring in between to melt completely.
- Pour the chocolate over the ice cream to cover completely. Immediately sprinkle the nuts over the surface before the chocolate hardens. Put the pie back in the freezer until you are ready to serve.
- Remove the cake a few minutes ahead of time to make cutting easier.
- Alternative method: Do not coat the pie with the chocolate topping ahead of time. Cut the ice cream in slices, and then, just before serving, coat with the chocolate shell.
Nutrition Information
Show Details
Serving
1 slice
Calories
672kcal
(34%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
48g
(74%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
74mg
(25%)
Sodium
199mg
(8%)
Potassium
521mg
(15%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
789IU
(16%)
Vitamin C
1mg
(1%)
Calcium
276mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 672kcal | 34% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 48g | 74% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 199mg | 8% |
| Potassium | 521mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 276mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
105 reviews
Good
Other Recipes
You'll Also Love
No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)
North American, American, Canadian
5.0
(6 reviews)
