Drumstick Ice Cream Cake (Grand Prize Recipe Contest Winner)

You know the original Drumstick novelty. A scoop of vanilla ice cream on a sugar cone, dipped in chocolate and coated in peanuts. It’s simple yet somehow magical. Yet the Grand Prize winner in the Cashew Frozen Dessert category of our 2016 Raise a Pint Recipe Contest transformed that popular treat into a dairy-free dessert that we think is even better than the original. Alexa of Flo & Grace made this impressive Drumstick Ice Cream Cake with just a handful of ingredients, including So Delicious Very Vanilla Cashew Milk Ice Cream.

Our Test Notes: Drumstick Ice Cream Cake

Chalk up another one to well-executed nostalgia. We all wanted to test out this Drumstick Ice Cream Cake, but Sarah was the first run to the kitchen. She made it for her boisterous clan and received nothing but raves:

Everyone loved this cake, and we are all now huge fans of the cashew milk ice cream! The flavors were great; it tasted just like a drumstick ice cream cone. The only change my family would make would be to have a bit more of the chocolate topping, but we really like chocolate. The directions were clear. Overall it is very creative and cute, yet simple to execute. I plan to steal the ice cream cone crust idea for other ice cream cakes!

Special Diet Notes: Drumstick Ice Cream Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally soy-free, vegan, and vegetarian.

Drumstick Ice Cream Cake

Prep time

30 mins

Cook time

2 mins

Total time

32 mins

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.

Author: Alexa of Flo & Grace

Serves: 1 8-inch cake

Ingredients

1½ to 2 pints So Delicious Very Vanilla Cashewmilk Frozen Dessert
½ cup dairy-free chocolate chips (such as Enjoy Life Foods)
2 tablespoons coconut oil
12 sugar cones (I use Let's Do ... Gluten Free)
¼ cup dairy-free non-hydrogenated margarine, melted
½ cup chopped dry roasted peanuts

Instructions

Line the bottom of a 6- or 8-inch round springform pan with parchment paper.
Remove the ice cream from the freezer and set aside until just soft enough to scoop and spread, about 10 to 20 minutes.
In a small saucepan over low heat, melt the chocolate chips and coconut oil. Immediately remove from the heat and set aside to cool.
In the bowl of a food processor fitted with the S blade, process the cones into coarse crumbs.
Drizzle in the melted margarine and process just until combined.
Press the crumb mixture into your prepared pan and pack down using a flat-bottomed glass.
Scoop the frozen dessert over the cone crust and gently spread, leaving at least ½-inch headspace and smoothing the top.
Using a butter knife or chopstick, poke random gaps along the perimeter of the cake.
Drizzle the melted chocolate over the the top and down into the gaps.
Top with the chopped peanuts.
Freeze until hard, about 4 to 6 hours.
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.