Ice Cream Drumsticks Copycat Recipes

NESTLE DRUMSTICK HACK

Steps:

• Using the tip of a sharp paring knife, slice a small "x" into the center of the bottom of each cup. Turn each cup over onto a flat surface and press a cone into the "x" of each cup so that the cones are all standing straight up out of the bottom of the inverted cups. Place them all in your freezer for 30 minutes.
• Combine the chocolate chips, coconut oil and agar syrup in a medium microwave-safe bowl and heat it on high for 30 seconds. If the chocolate has not melted completely after stirring for 30 seconds, microwave it again for 15 seconds, and stir. When the mixture is smooth, stir in the vanilla.
• When the cones are real cold, take one at a time out of the freezer, remove it from the cup, and spoon 1 tablespoon of chocolate into the cone. Spin the cone so that the chocolate coats the entire inside of the cone. Invert the cone so that the any excess chocolate drips out, then put the cone back into the cup and back into the freezer. Repeat with the remaining cones and let them sit in the freezer for 30 minutes.
• When you are ready to fill your cones, set the ice cream out for 5 minutes so that it softens. Spoon the softened ice cream into the cones with a small spoon and press it all the way to the bottom oaf each cone. Make the top flat. After filling each cone place it back in the freezer for another 30 minutes. And be sure to put the ice cream back into the freezer, too.
• When the ice cream has firmed up a bit, use an ice cream scoop to put a nice round scoop of ice cream on top of each cone and place them all back in the freezer for another hour.
• When you are ready to dip the cones in the chocolate, microwave the chocolate again for 15 seconds to soften it up. This will ensure that the coating of chocolate on top is not too thick.
• Remove one come from the freezer at a time. Invert the cone and dip it into the chocolate and spin it until the ice cream is completely coated with chocolate. Let a little excess chocolate drip off, but don't wait too long before you sprinkle on the peanuts or they might not stick. Before the chocolate firms up, hold the cone over a plate and sprinkle peanuts on the chocolate. Put all the cones back into the freezer for at least 1 hour, then remove them from the cups and store each one in a small zip top bag.

DRUMSTICK BARS

Steps:

• FIRST LAYER: Mix crushed vanilla wafers, melted butter and 2/3 cup of the crushed peauts. Put in a 9 x 13" pan. Bake at 350° for 10 minutes.
• SECOND LAYER: Mix cream cheese, peanut butter and powdered sugar until smooth. Fold in 2 cups whipped topping. Spread over first layer.
• THIRD LAYER: Mix chocolate pudding and milk. Chill to set. Spread over second layer.
• FOURTH LAYER: Spread 2 cups whipped topping over third layer. Sprinkle 1/3 cup of the chopped peanuts over top. Grate chocolate bar and sprinkle over top. Chill overnight.

DRUMSTICK ICE CREAM CONES (COPYCAT) RECIPE

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to ice cream maker and freeze according to instructions.
• Let the ice cream set up and freeze solid overnight.
• Coat the inside of the cone with melted chocolate for more authenticity.
• Scoop some ice cream into a cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in the microwave together in 30-second increments.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into the homemade magic shell and immediately sprinkle with peanuts. The shell will freeze vary quickly.
• Freeze until ready to eat.

DRUMSTICK ICE CREAM CONES (COPYCAT)

Steps:

• Mix together the half and half, sweetened condensed milk and vanilla.
• Add to your ice cream maker and freeze according to it's instructions.
• Let the ice cream set up and freeze solid overnight.
• You can also coat the inside of your cone with melted chocolate to be a bit more authentic.
• Scoop some ice cream into your cone and level it off, then top it with a large rounded scoop. Refreeze.
• Melt chocolate and coconut oil in microwave together in 30 second increments.
• You want it barely melted and mixed so it won't take too long to cool down.
• In the meantime chop up the peanuts.
• Dip the ice cream cone upside down into your homemade magic shell and immediately sprinkle with peanuts, the shell will freeze VERY quickly.
• Freeze until you are ready to eat.

ICE CREAM DRUMSTICKS (COPYCAT)

Steps:

• In each paper cup put 1 teaspoon nuts.
• In a microwave safe bowl heat the chocolate and shortening on high power for 1 minute.
• Stir until smooth and completely melted at 10 second intervals if needed.
• Stir remaining nuts into chocolate mixture.
• Place 2 teaspoons chocolate in each cup, with spatula smooth it about half way up the sides of each cup if necessary.
• Place 1 scoop of ice cream in a cone, pressing the ice cream down slightly.
• Invert the cone into a cup.
• Repeat with all the cones and ice cream.
• Freeze all in the cups, cone side up, for 3-4 hours.
• To serve peel off the paper cup from each cone.