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ByJune Albertson-DickPublishedUpdated
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This Drumstick pie recipe was originally published in July 2018 and updated in July 2020.
Drumstick Cones are such an iconic summer treat. Who wouldn’t love to have one on a hot summer day? When I am brainstorming recipes, one of the things I really like to do is reinvent something that I already love. My very favorite Drumstick has a caramel center and so I decided to try and make a Drumstick ice cream pie with all of those flavors. It was a total SUCCESS! Keep scrolling to see how you can make this no bake dessert for your family and friends.
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When I was a kid, my sisters and I would ride our bikes to The Westside Store {a little country store about a quarter mile from our house} almost every day to buy a treat and of course…to see Pam {Hi, Pam}.
Ice cream was always one of my top choices. My biggest dilemma was deciding between a Drumstick and a Creamsicle {#gradeschoolproblems}.
I would stand in front of the chest freezer for what seemed like 30 minutes and almost always walked away with the Drumstick because…chocolate!
I love the vanilla ice cream, sugar cone and peanuts but the excess chocolate that pools up at the bottom of the sugar cone was the bite that always sealed the deal for me.
Thank you so much for stopping by! This drumstick pie recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to make a Sugar Cone Pie Crust for a Drumstick Pie
A Drumstick Pie wouldn’t be complete without a sugar cone crust. In my opinion, it is a requirement.
Begin by breaking them up and adding them to the bowl of a food processor. If you don’t have a food processor than just add them all to a large Ziploc bag and use a rolling pin to crush.
Pulse the cones until you have coarse crumbs. The coarser the crumbs the better the crust will stay together, so be sure to get the crumbs fairly fine.
Add the melted butter and pulse until mixed well. For a sweeter crust you could add a tablespoon of brown sugar.
Pour the buttered crushed cones into spring form pan and press down to pack. Freeze for 10-15 minutes.
How to Assemble a Super Easy and No Bake Drumstick Pie
Remove crust from freezer and add a layer of Smucker’s Magic Shell Chocolate. Return to the freezer for 10 minutes. Remove vanilla ice cream at this time to be sure that it is soft enough to work with in the next step.
Add half of the vanilla ice cream on top of the chocolate and crust. Freeze for another 10-15 minutes.
Add the caramel sauce and spread out to the edges of the pan.
Cover the caramel layer with the remaining vanilla ice cream and freeze for at least 30 minutes. The ice cream needs to set up completely for the last step.
Finally, add the Smucker’s Magic Shell Chocolate to the vanilla ice cream and spread out {be sure to work quickly because the chocolate will set up fast}. Sprinkle with chopped peanuts while chocolate is still wet.
Return to freezer and freeze for at least an hour or until the ice cream has is completely set.
To serve your Drumstick ice cream pie, run a knife around the edge of pie and release the spring form pan.
Cut into wedges, head outside, kick up your feet, enjoy the sunshine and you can thank me later. 🙂
Do you love No Bake Desserts? Try these recipes…
- No Bake Margarita Cheesecake
- No Bake Golden Oreo Cheesecake
- Cheesecake Fruit Dip
- Snickers No Bake Cheesecake
- Twix Icebox Cake
- No Churn S’mores Ice Cream
Easy Drumstick Pie
A sugar cone crust piled high with layers of chocolate syrup, vanilla ice cream and caramel, topped with peanuts and tastes just like the iconic originial.
Course: Dessert
Author: June Albertson-Dick
Prep Time: 2 hours hours
Total Time: 2 hours hours
4.49 from 302 votes
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Ingredients
- 1 5 oz. pkg sugar cones {12 cones}
- 6 tbsp butter {melted}
- 1/2 cup Smucker's Magic Shell {divided}
- 1 qt vanilla ice cream
- 1/4 cup caramel
- 1/4 cup peanuts {chopped}
Instructions
Break apart and put all 12 of the sugar cones into a food processor and pulse until they are coarse crumbs. Pour in melted butter and pulse until combined with sugar cone crumbs. Press into the bottom of a 8” round spring form pan. Place crust in freezer for 10-15 minutes.
After 10-15 minutes remove crust from freezer and add half of the Smucker's Chocolate Magic Shell to the top of crust. Return to freezer for 10 minutes and remove the vanilla ice cream {it needs to soften and become easy to work with}.
Once the 10 minutes is up press ½ of the vanilla ice cream over the chocolate covered crust. Return to freezer for 10-15 minutes.
Remove from freezer and add caramel sauce. Spread the sauce to the edges of the pan. Return to freezer for 10-15 minutes.
Add second half of vanilla ice cream. Return to freezer for at least 30 minutes or until ice cream has set back up.
Top with second half of Smucker’s Magic Shell Chocolate and spread out. Working quickly {the magic shell will set up fast} top with chopped peanuts. Return to freezer until ready to serve {at least an hour}. Before serving, run a knife around the edges of the pan and remove side of spring form pan.Slice and store leftover's in freezer.
Notes
- If you do not have a food processor, add sugar cones to a large Ziploc bag and crush with rolling pin.
- If you do not have a spring form pan than use a 9" pie plate.
- If you want a sweeter crust, add 1 tablespoon brown sugar.
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