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.
Course: Dessert
Cuisine: American
Author: Catherine's Plates
- 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
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.