Summer is here! At least, if you’re living in Southern California. It may not be official, but the weather is hot, the veggies are changing, and the beach is calling. Memorial Day weekend is ripe for summer picnics and BBQs – bring along an old classic to celebrate the sweltering heat!
Ice Cream Drumsticks, inspired by TheKitchn
6 waffle cones
ice cream – I used french vanilla but the options are endless!
1 cup chopped peanuts
1 cup bittersweet chocolate chips
1 tbsp vegetable oil
tall glasses to keep cones in
This “recipe” is super simple… the important part is not to rush. Melt your chocolate and vegetable oil in a double boiler or microwave-safe bowl. Fill the bottom of each cone with a splash of melted chocolate and store in a tall glass in the freezer for an hour.
Take the ice cream out of the freezer a few minutes before you plan to scoop, to soften. Fill the cones with ice cream, and top with a rounded scoop. Put the cone back into the tall glass and place immediately in the freezer. Wait about an hour, so the ice cream can harden.
After an hour, re-melt your chocolate and assemble your tools: a pastry brush and the chopped peanuts. This is the only slightly tricky part of the whole endeavor. You have to brush the melted chocolate over the ice cream and sprinkle with chopped nuts. I suggest doing one section at a time, so the melted chocolate doesn’t harden. If the ice cream starts to melt and get messy, pop it back in the freezer again! It just takes patience.