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She was so caring and nice and spiritual. I use to tell myself, that was why the ice cream was so good there. I think she prayed for amazing Ice Cream, 🙂 Yet I don’t know if that was really the case, but I do know that at her tiny little shop on HWY 58, we served the most delicious ice cream.
Anyways, back to my
obsession… love… of ice cream.
I would have to say my favorite kind is Ben and Jerry’s Phish Food, or perhaps a Chocolate Banana Milkshake, or maybe even the ice cream drumstick….
Perfection…. a word I normally do not use at all when talking about my kitchen results.
I always use a straw when I go out to eat, but never had home… until I got married and started buying things for our house… and bought straws for the house and was so pleased with myself I made sure to use one of my “house straws” every time I had something to drink haha… I know.. silly, but hey why not.
Its the little things 🙂
Ice Cream Drumsticks
(quantity depends on how many cones you’re using and how much ice cream you want)
What you need:
Sugar Ice Cream Cones
Your Favorite Ice Cream (slightly softened)
(I used Ben and Jerry’s Phish Food Ice Cream for mine)
Chocolate for Melting
Freezer paper/or Parchment paper
A Cup or something to hold the drumsticks upright in the freezer
Crushed Peanut Topping (I used Crushed Peanut M&MS)
What to do:
(Since I forgot to take pictures during the process, I’ve draw you some lovely diagrams haha)
First take your paper and cut out an upside triangle, big enough to wrap around the sugar cone.
Wrap your paper triangle around the cone and tape closed.
Pretty much it will look like the ice cream cone was extended upwards.
Melt a little of the chocolate in a double boiler or the microwave. Once melted, spoon about a tablespoon of melted chocolate into the bottom of the cone (this is yummy and prevents ice cream from melting out of the bottom).
Stick the cone upright into the freezer for about 5 minutes (this is were the cup will come in handy)
After about 5 minutes chocolate should have hardened. Remove cone from freezer and spoon softened ice cream into the sugar cone. Scoop it in until it is 1 to 2 inches above the actual cone. (The paper will be holding the extra ice cream upright.
Place the upright cone in the freezer for 1 hour or until frozen.
Remove from freezer. Melt a little more chocolate, and with paper still in place, add a layer of melted chocolate onto the ice cream. While chocolate is still wet, sprinkle the it with crushed peanuts, m&ms or sprinkles or leave it plain 🙂
Put back into freezer for about 5 minutes for chocolate to harden.
Remove. From freezer. Unwrap. Enjoy 🙂
See See, the chocolate in the bottom: