Drumstick Ice Cream Pie
Love DRUMSTICK Ice Cream Cones? Try this Copycat version to make a pie version of this delicious, cool, refreshing summertime treat.
Equipment
- 9 inch deep dish pie plate
Ingredients
- 12 sugar ice cream cones (I use the "Joy" brand) process into finely ground crumbs
- 6 TBS butter, melted
- 1/2 cup heavy whipping cream or half & half
- 1/2 cup chocolate chips (I use semi-sweet)
- 1 – 1.5 quarts vanilla ice cream, softened
- 1 jar magic shell fudgy chocolate sauce
- 1 cup chopped peanuts
Instructions
- Spray a 9 inch deep dish pie plate with non-stick cooking spray and set aside.
- In a medium mixing bowl mix together sugar cone crumbs and melted butter. Pour into prepared pie plate and press firmly into bottom and sides. (Go up the sides 1/4 – 1/2 inch) Place crust into freezer while making the chocolate sauce.
- In a small sauce pan bring heavy whipping cream or half & half to a slight simmer over medium heat. Turn off burner. Place chocolate chips in a small mixing bowl and pour in warmed cream. Whisk until chocolate chips have melted. Let sit 5 minutes to cool slightly.
- Remove pie crust from freezer. Pour chocolate mixture into crust to cover the bottom and halfway up the sides of crust. Place back in Freezer for 30 minutes.
- Remove ice cream from freezer and allow to soften on countertop until chocolate has set up in the crust.
- Spoon softened ice cream over chocolate smoothly. Mound the ice cream at the top to mimic an ice cream scoop on a cone.
- Freeze again until ice cream has hardened (30 minutes).
- Pour magic shell fudgy sauce all over the hardened ice cream. Immediately sprinkle the peanuts all over the fudgy sauce. (NOTE: the magic shell will harden very quickly, so the peanuts must go on right after the sauce.)
- Freeze again until pie has set. Overnight is best.
- Make sure to freeze leftover pie as it does have ice cream in it and will melt.
Scrumptious!