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Drumstick cones are a nostalgic treat that never goes out of style. This drumstick pie recipe takes the classic flavors of the iconic ice cream cone and transforms them into a cool, creamy dessert that’s perfect for any gathering. This easy ice cream pie needs no baking, and it’s a breeze to whip up. Sugar cones, graham crackers, butter, ice cream, chocolate chips, and heavy cream combine to make this no-bake treat. It’s the kind of ice cream cake you might whip up during the warmer months but it’s too good to save for the summer only. I love this classic drumstick treat all year long!
Indulge in a simple and delicious drumstick pie recipe that’s perfect for any ice cream lover. This tasty no-bake treat is easy to whip up at home.
No baking required: This is a no-bake recipe so you don’t have to have the oven on or have pots and pans bubbling away on the stove. So simple to make: With just 6 ingredients and less than half an hour of prep time, you’ll find drumstick ice cream cake super-easy to whip up. Family-friendly: The whole family will love this drumstick pie, especially the little ones!
Drumstick Ice Cream Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sugar cones: The crushed sugar cones should come out to about 1 cup when finely crushed. You’ll need a few larger pieces for decorating the pie. Graham crackers: These blend with the sugar cone crumbs for the sugar cone crust. Salted melted butter: Part of the crust. Vanilla ice cream: Leave it out for a while to soften before using, it’s easier to spread that way. Heavy cream: For a rich and indulgent filling in this ice cream cake recipe. Chocolate chips: For the ganache topping. Chopped peanuts: A handful of these garnishes the top of the dessert.
How to Make a Drumstick Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Melt the butter and mix it with the graham crackers and sugar cones in a large bowl. Press the mixture into a 10-inch springform pan for the crust. Add the ice cream: Spread it over the crust using a spatula (I love this spatula set!) and freeze while you make the next layer. Make the chocolate ganache: Heat the cream and pour it over the chocolate chips, then stir together until combined. Pour the chocolate mixture over the ice cream layer. Add the toppings: Add crushed cone pieces and chopped peanuts. Cover with plastic wrap and chill for a few hours before slicing and serving.
Substitutions and Variations
Sugar cones: If you don’t have any sugar cones, you can use only graham crackers for your crust. You can also substitute the sugar cones with waffle cones. Salted butter: If you only have unsalted butter, add a pinch of salt too. Chocolate chips: I used semi-sweet chocolate chips in the ganache but you could use dark chocolate. Chocolate ganache: If you don’t want to make a chocolate ganache, you can drizzle the top of your pie with chocolate syrup instead and then sprinkle on the waffle cone pieces and crushed peanuts. Caramel syrup would be good too. Ice cream: You don’t have to use vanilla ice cream – use your favorite flavor! You can also substitute your preferred type of nuts for the peanuts. Walnuts and almonds are both great alternatives for this drumstick ice cream pie.
Store: Keep the drumstick pie frozen. Make sure it’s tightly covered with plastic wrap to prevent freezer burns. As long as you keep the air out, you can store it in the freezer for up to a month.
Top Tips
Fine crumbs: Make sure there are no large pieces of sugar cone or graham cracker in your crust. The finer it’s crushed the sturdier your crust will be. Freezer time: You’ll have to make this drumstick ice cream pie in advance since it has a few hours of freezing time. It’s important to let it freeze for at least 3 hours so it can set properly. Softer serve: You can let this pie sit out for a few minutes before serving it if you want your ice cream to be a little softer, although it’s easiest to slice straight from the freezer. When frozen you can get crisp, clean cuts.
Drumstick Ice Cream Cake FAQs
Why is this called drumstick pie?
Apparently, a chocolate coating with nuts was added to waffle cones back in the 1920s and the wife of one of the brothers credited with this invention said it resembled a chicken drumstick. And the name just stuck!
How do I cut the neatest slices?
If you’re going all out to impress, I recommend you add the second layer (the melted chocolate mixture) and the peanuts just before serving, otherwise you risk cracking the chocolate topping when slicing it up. Don’t worry – the chocolate will harden straight away when it comes into contact with the frozen ice cream layer.
Cut the butter into small cubes and microwave it until completely melted.
Stir together the melted butter, crushed graham crackers and crushed sugar cones.
Press the crust mixture into a 10-inch springform pan and set aside.
Smooth the ice cream over the top of the graham cracker crust and then let it chill in the freezer while you prepare the chocolate ganache.
Microwave the cream for 45 seconds or until hot.
Pour it over the chocolate chips.
Stir the chocolate and cream together until the chocolate is completely melted.
Pour the chocolate ganache over the top of the pie.
Top your pie with the crushed cone pieces and chopped peanuts.
Cover with plastic wrap and chill for 3 hours before slicing and serving.
Notes
Fine crumbs: Make sure there are no large pieces of sugar cone or graham cracker in your crust. The finer it’s crushed the sturdier your crust will be. Freezer time: You’ll have to make this drumstick ice cream pie in advance since it has a few hours of freezing time. It’s important to let it freeze for at least 3 hours so it can set properly. Softer serve: You can let this pie sit out for a few minutes before serving it if you want your ice cream to be a little softer, although it’s easiest to slice straight from the freezer. When frozen you can get crisp, clean cuts.
This drumstick pie is an ice cream cake with a crisp crust, a creamy ice cream layer and a chocolate and peanut topping. It’s got all the flavors of a classic drumstick ice cream treat, just in pie form. This dessert is easy to whip up. It does need to freeze for several hours before serving, so plan ahead!
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Brought back so many childhood memories. I kept going back for more!