Chocolate Peanut Drumstick Ice Cream Cones
Easy to customize, make these cones for a summer treat that's delicious and more wholesome that the store bought classics.
Prep Time 25 minutes
Freezing 2 hours
Servings 12 cones
- 12 sugar cones gluten free, homemade or your choice
- 1/2 gallon vanilla ice cream get a good quality one!
- 1 3/4 cups chocolate chips divided
- 1/4 cup coconut oil
- 3/4 cup roasted salted peanuts optional
Set the waffle cones upright in coffee cups or some other sturdy container. Place the coffee cups on a large cookie sheet and make sure you have room in your freezer for them all to chill standing up. If not, do them in smaller batches.
Melt 3/4 cup chocolate chips in the microwave in 30 second bursts, stirring in between until the chocolate melts.
Add 1/2 teaspoon dollops into the bottom of each cone and allow the chocolate to set in the freezer--about 5 minutes should do it.
Set out your ice cream if it's very hard and allow to soften just so you can work with it. Using a small spoon, gently fill the cone with ice cream until you are flush with the top. Use an ice cream scoop or your spoon to mound ice cream on top.
Use your hands to gently "seal" the ice cream to the cone. Return the cones to their coffee cups and chill until very hard--at least one hour.
When you're ready to dip, melt the remaining chocolate chips with the coconut oil in 30 second bursts until melted and smooth.
Finely chop the peanuts and have them nearby.
Working quickly, dip the ice cream into the chocolate making sure to cover the place where the ice cream meets the cone.
Dip in the peanuts and freeze again until sold. One hour more.
To store wrap in parchment paper and store in a zip top bag or air tight container for up to two weeks.
Calories: 590kcal | Carbohydrates: 65g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 73mg | Sodium: 213mg | Potassium: 399mg | Fiber: 2g | Sugar: 52g | Vitamin A: 725IU | Vitamin C: 1.1mg | Calcium: 246mg | Iron: 1.1mg