When I was a kid, my Granny and sometimes my Papa would come to visit quite often. They were my mom’s parents and are unfortunately gone. I try to hold onto the memories I made with them, but they slip from my mind far faster than I would like.
Luckily, I do have some memories and I love when Mom tells me about our times together.
Of course, they loved food as much as I do, if not more. They were both awesome cooks, though when they came to visit they never cooked. Mom made dinner – tacos, burgers, meatloaf – and breakfast – bacon, eggs, sausage, but dessert was almost always store bought.
There was the time Papa and I fought over the last piece of key lime pie, though I don’t remember who got it. Plenty of those slice and bake cookies filled the oven. And there was ice cream. Lots and lots of ice cream.
Perhaps because they often came to visit in the summer, or maybe just because we all love ice cream, it was frequently the dessert of choice. We went to Baskin Robbins to get a scoop of our favorites when we wanted to out, but when we were chilling at home, the freezer was always full of Drumsticks.
We all loved them, and what’s not to love? Crunchy cone, creamy ice cream, the snap of the chocolate, and salt from the nuts. They are the perfect blend of flavors and textures. I remember loving the ones with caramel stuffed in the middle of the ice cream.
I haven’t had a Drumstick in years since I’m now allergic to chocolate, but really, I hadn’t had one long before that. I figured it was time to make a batch of my own, and dare I say they are better than the store bought ones.
I love the crispy cone that I coated in homemade magic shell. Then I stuffed caramel swirled ice cream into the cone and mounded a bit on top before adding more magic shell and those classic peanuts. I even picked up gluten free cones, so these are gluten free, fun to make, and so perfect for summer. I really can’t get over how fun and easy these are to make and how incredibly, addictively, awesomely delicious they are.
I can’t wait to enjoy another as I fondly remember the summers of my youth and my grandparents.
4 sugar cones, gluten free if necessary
1 cup carob or dark chocolate chips
2 tablespoons coconut oil
2 cups caramel swirled ice cream
½ cup lightly salted peanuts, coarsely chopped
First make the magic shell. In a medium, microwave safe bowl, combine the carob or chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between, until fully melted. Allow to cool slightly.
Once slightly cool, spoon the magic shell into the cones, coating the inside completely and placing extra in the bottom. Allow to harden for about 5 minutes.
Fill cones with ice cream and mound a scoop on top. Place in the freezer on a parchment lined tray or just paper plates and freeze for about 10 minutes.
Once firm, spoon magic shell over the ice cream and dip immediately into peanuts because the magic shell hardens quickly.
Return to freezer for at least one hour before serving. Drumsticks may be stored in an airtight container in the freezer for up to 1 month.
Additional chilling time is necessary
Recipe is easily multiplied
Don’t forget to check out the other Sunday Supper dishes!
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.