How to Make Classic Homemade Ice Cream Drumsticks at Home

Homemade Ice Cream Drumsticks

I have a deep love for ice cream, sherbets, frozen yogurts and all the frozen treats—perhaps more than mere liking. To keep things sane, I’ll call it a love.

My first job was at an ice cream shop that served both soft-serve and hand-dipped treats. The shop was owned by a warm, spiritual woman named Janice, and the place was simply called “Janice’s.” I used to think there was something special about the atmosphere and care there—maybe even a little prayer for exceptional ice cream—because the treats we served on Highway 58 were consistently delicious.

Back to my love of ice cream: my favorites change with my mood. I enjoy Ben & Jerry’s Phish Food, a rich chocolate-banana milkshake, and sometimes the classic ice cream drumstick ranks at the top of the list.

There’s something about the drumstick—the crisp sugar cone, the chocolate coating, and that tiny bit of chocolate tucked into the very tip of the cone—that I adore. The drumstick inspired my latest kitchen and freezer experiment: making homemade ice cream drumsticks. Over the weekend I tried it and the result was simple and satisfying: perfection. That’s a strong word for my kitchen attempts, but these turned out just like store-bought ones—crisp cone, creamy center, and a crunchy chocolate cap.

These homemade drumsticks are surprisingly easy. They make a fun treat to have on hand, and they feel a little special compared to a plain bowl of ice cream. Little touches—like having a special straw or arranging a simple treat—can lift ordinary moments, and these drumsticks are one of those simple pleasures.

Ice Cream Drumsticks

(Quantity depends on how many cones you use and how much ice cream you want.)

What you need:

– Sugar ice cream cones
– Your favorite ice cream, slightly softened (I used Ben & Jerry’s Phish Food)
– Chocolate for melting
– Freezer paper or parchment paper
– Tape
– A cup or container to hold cones upright in the freezer

Optional:

– Crushed peanuts or candy pieces (I used crushed Peanut M&Ms)

What to do:

Start by preparing a cone support from freezer paper or parchment. Cut a triangle of paper large enough to wrap around the cone, point up. Wrap this triangle around each cone and secure it with tape so it extends the cone upward. This creates a taller mold to hold extra ice cream while you freeze it.

With the paper in place the cone will look extended upward, which lets you mound the ice cream above the rim so it forms the familiar drumstick shape.

Begin by melting a small amount of chocolate. Use a double boiler or short bursts in the microwave, stirring until smooth. Spoon about a tablespoon of melted chocolate into the bottom of each cone—this seals the tip and prevents ice cream from leaking out later. Place the cones upright in a cup or container and put them in the freezer for about 5 minutes so the chocolate hardens.

After the bottom chocolate sets, fill each cone with slightly softened ice cream. Pack the ice cream in and mound it about one to two inches above the cone edge; the paper support will hold this shape. Return the cones to the freezer and freeze upright for at least one hour, or until completely firm.

Once the ice cream is fully frozen, remove the cones from the freezer. Melt more chocolate and, with the paper still on, spoon or dip the top of each frozen ice cream into the melted chocolate so it forms the signature cap. While the chocolate is still wet, sprinkle crushed peanuts, candy pieces, or sprinkles over the top if you like. Return the cones to the freezer for a few minutes to set the chocolate completely.

Unwrap the paper once the chocolate is firm and enjoy. The chocolate at the bottom of the cone provides a delicious surprise and helps keep the cone crisp when you bite into it.

Tips and variations:

– Use different ice cream flavors to create variety: chocolate, vanilla, strawberry, or combinations.
– Swap the chocolate coating for white chocolate or a caramel drizzle.
– Roll the wet chocolate edge in chopped nuts, toffee bits, or mini chocolate chips for texture.
– If you want a simpler method, soften ice cream slightly and press into cones without the paper extension for smaller, classic-sized drumsticks.

These homemade drumsticks are perfect for parties, a special treat, or when you want a nostalgic dessert that feels a bit more homemade than the store-bought version. They keep well in the freezer if stored upright in a container so the chocolate cap doesn’t get damaged.

See how the chocolate seals the tip of the cone for a clean, delicious finish: