Drumstick Ice Cream Cake
Prep time
Cook time
Total time
Please note that the Prep time does not include sitting and freezing times. Make this recipe early in the day or up to a few days ahead for that special occasion.
Serves: 1 8-inch cake
  1. Line the bottom of a 6- or 8-inch round springform pan with parchment paper.
  2. Remove the ice cream from the freezer and set aside until just soft enough to scoop and spread, about 10 to 20 minutes.
  3. In a small saucepan over low heat, melt the chocolate chips and coconut oil. Immediately remove from the heat and set aside to cool.
  4. In the bowl of a food processor fitted with the S blade, process the cones into coarse crumbs.
  5. Drizzle in the melted margarine and process just until combined.
  6. Press the crumb mixture into your prepared pan and pack down using a flat-bottomed glass.
  7. Scoop the frozen dessert over the cone crust and gently spread, leaving at least ½-inch headspace and smoothing the top.
  8. Using a butter knife or chopstick, poke random gaps along the perimeter of the cake.
  9. Drizzle the melted chocolate over the the top and down into the gaps.
  10. Top with the chopped peanuts.
  11. Freeze until hard, about 4 to 6 hours.
  12. To serve, release the cake from the springform pan. Let it stand for 10 minutes (take this time to admire your work!), then slice and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/drumstick-ice-cream-cake