Drumstick Ice Cream Cake
A creamy, crunchy dessert that captures the nostalgia of classic Drumstick ice cream cones, featuring a buttery chocolate crust, vanilla ice cream, and a topping of nuts and chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 4 cups vanilla ice cream, softened
- 1 cup chocolate fudge sauce
- 1 cup chopped nuts (peanuts or almonds)
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Combine chocolate cookie crumbs and melted butter in a mixing bowl until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove and let it cool completely.
- Spread the softened vanilla ice cream evenly over the cooled crust.
- Drizzle the chocolate fudge sauce over the ice cream and swirl it gently with a knife for a marbled effect.
- Sprinkle the chopped nuts and chocolate chips evenly on top.
- Cover the cake with plastic wrap and freeze for at least 4 hours or until firm.
- Let the cake sit at room temperature for 10 minutes before serving for easier slicing.
Notes
Store leftovers tightly covered in the freezer for up to a week. Let sit for a few minutes at room temperature before slicing again.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 16g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg