Gluten Free Ice Cream Drumsticks are filled with chocolate and ice cream and dipped in chocolate and peanuts, and are BETTER than the original.
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Why should everyone else have all the fun? We deserve a crunchy cone lined with chocolate, filled with ice cream, and dipped in chocolate and nuts just as much, don't we? I decided it was high time that we get our own drumsticks, but ours will be BETTER than everyone else's. Unfortunately, though, we'll have to hide 'em because the gluten eaters in our families will want ours more than theirs!
Ingredients for ice cream drumsticks
- Gluten free ice cream cones - you are more than welcome to make homemade cones from scratch, like my gluten free waffle cones, but I urge you to do yourself a favor and buy the ones at the store (I rarely suggest this). Since we have to assemble them as well, it's nice when we can start with a shortcut.
- Coconut oil - coconut oil is what sets the chocolate when it comes in contact with the ice cream. I like to use refined, which means there will be no coconut taste, but feel free to use unrefined if you want that little bit of coconut flavor coming through.
- Chocolate and/or butterscotch chips - this is a personal preference. I used to adore Dairy Queen's butterscotch dipped cones, so I made a butterscotch "magic shell" for some of them.
How to make drumsticks
- Step 1: Place ice cream scoops onto a parchment-lined baking sheet and freeze until solid.
- Step 2: Melt chocolate and pour into the bottom of each cone.
- Step 3: Use a small brush to "paint" chocolate throughout the entire inside of the cones; refrigerate to set.
- Step 4: Scoop softened ice cream into a decorating bag and pipe into each chocolate-lined cone.
- Step 5: Attach frozen ice cream scoops on top of cone; freeze until solid.
- Step 6: Add coconut oil to chocolate and melt in the microwave until smooth.
- Step 7: Dip frozen cones into melted chocolate.
- Step 8: Immediately roll in nuts; refreeze until solid.
Ice cream drumsticks FAQs
Are ice cream drumsticks gluten free?
No, the Nestle brand are not. There are a few on the market that may be similar to the chocolate dipped favorites that ARE gluten free, but none that are dipped in chocolate.
Can I use any chocolate in gluten free ice cream drumsticks?
Yes, you can use your favorite chocolate (even butterscotch chips!) to make these drumsticks.
Do I have to roll gluten free ice cream drumsticks in peanuts?
No, you can leave them as plain chocolate or dip them in a different nut (almonds, walnuts, hazelnuts, etc) or even coarsely chopped cookies.
More gluten free ice cream treats
- Milk chocolate ganache strawberries
- Gluten free waffle cones
- Gluten free ice cream sandwiches
- Strawberry balsamic popsicles
- Eton mess (a naturally gluten free dessert)
- Gluten free patriotic ice cream sandwiches
- Strawberry crunch ice cream cake (gluten free)
Have a little bit of nostalgia with these Gluten Free Ice Cream Drumsticks. The crunchy cone, vanilla ice cream, chocolate "magic shell", and salty peanuts make them BETTER THAN the originals!
Gluten Free Ice Cream Drumsticks
Gluten Free Ice Cream Drumsticks are filled with chocolate and ice cream and dipped in chocolate and peanuts, and are BETTER than the original.
Ingredients
- 6 gluten free ice cream cones (homemade or store bought)
- 1 half gallon vanilla ice cream
- 7 oz semi-sweet chocolate, divided
- 1 tablespoon coconut oil
- finely chopped salted peanuts, gluten free Oreo cookies, sprinkles, etc (all optional)
Instructions
- Using a large ice cream scoop, scoop six ice cream balls from a half gallon of vanilla ice cream onto a parchment-lined baking sheet; freeze until solid, at least 2 hours.
- Melt half of the chocolate in a small microwave-safe bowl at 30 second intervals, stirring between each, until fully smooth.
- Using a small spoon, pour about a teaspoon or two into the bottom of each ice cream cone. Take a small food-safe brush (I use a candy brush) and "paint" the chocolate up the insides of the cone to the very top (adding more chocolate as necessary to cover the entire inside of the cone). Place cones in an overturned cardboard egg carton, in which holes have been made in every other egg section (see pictures and video for more detail). Freeze for 5-10 minutes or refrigerate for 15-20 minutes, until the chocolate has completely set.
- Remove the rest of the half gallon of ice cream from the freezer towards the end of the chocolate setting time and let it soften slightly. When soft enough, scoop into a large pastry bag.
- Cut off the tip of the bag to at least ½ inch in diameter. Remove the cones from the freezer and immediately pipe the softened ice cream into each cone, to the top. Working quickly, remove ice cream balls from freezer and press each one onto the filled cones. Place back in the freezer until completely solid, at least 2 hours, but recommend 4 hours.
- When ready to dip the cones, add the rest of the chocolate to the bowl you used for the first half. Add one tablespoon of coconut oil on top and microwave at 30-second intervals until smooth and fairly runny. Pour the chocolate into a taller measuring cup and place that into a larger measuring cup or bowl filled with very hot water (tap water is fine, as long as your tap water is very hot).
- Remove the cones from the freezer and, working quickly, dip each in the chocolate shell, letting the excess drip back into the measuring cup, and then quickly roll it into the nuts before placing it back on the egg carton. You should be able to finish dipping all of them in one go before having to freeze them, but if not, just stop and freeze in between if they start to melt.
- To dip in gluten free Oreo chocolate shell, add crushed up gluten free Oreos to the chocolate shell and dip the cones.
- To make a different flavor of chocolate shell, melt butterscotch, white chocolate, or peanut butter chips along with one tablespoon of coconut oil in microwave until smooth. All chocolate chip brands and flavors are different, so one brand may only need one tablespoon of coconut oil, while another brand may require 2-3 tablespoons. If the magic shell isn't runny after adding the first tablespoon, add another tablespoon and stir.
Notes
These keep well in the freezer for up to 3 months, either wrapped individually or stored in an airtight container.
If your freezer is set to a really low temperature, take them out about 5-7 minutes before serving. Otherwise, they may be hard to bite through initially.
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!
Maggie says
I have ALWAYS loved a Drumstick Ice Cream Cone. I haven’t had one in 11 years. As usual, this is me thinking “WHY” didn’t I think of this! THANK you!!!!
Kim says
Hope you love them, Maggie!