Drumstick Cones are such an iconic summer treat.  Who wouldn’t love to have one on a hot summer day?  When I was a kid, my sisters and I would ride our bikes to The Westside Store {a little country store about a quarter mile from our house} almost every day to buy a treat and of course…to see Pam {Hi, Pam}.  Ice cream was always one of my top choices.  My biggest dilemma was deciding between a Drumstick and a Creamsicle {#gradeschoolproblems}.  I would stand in front of the chest freezer for what seemed like 30 minutes and almost always walked away with the Drumstick because…chocolate!  I love the vanilla ice cream, sugar cone and peanuts but the excess chocolate that pools up at the bottom of the sugar cone was the bite that always sealed the deal for me.

Here are some other awesome dessert options with caramel…Easy Baked Churros, Twix Icebox Cake, and Apple Crisp Skillet.

When I am brainstorming recipes, one of the things I really like to do is reinvent a dish that I already love.  My very favorite Drumstick has a caramel center and so I decided to try and make a Drumstick ice cream pie with all of those flavors.  It was a  SUCCESS!

Caramel Drumstick Ice Cream Pie Recipe featured by top US dessert blog, Practically Homemade | drumstick cones | drumstick | drumstick pie | drumstick pie ice cream cones | ice cream pie | ice cream pie recipes | ice cream pie recipes easy

I shared this drumstick ice cream pie recipe with our local newspaper, The Lake County Examiner last week, but today I have included my step by step photos.  The most important thing to remember about the crust, is that you want sugar cones.

Break them up and add them to the bowl of a food processor.  If you don’t have a food processor than just add them all to a large Ziploc bag and use a rolling pin to crush.

Pulse the cones until you have coarse crumbs.

Add melted butter and pulse until mixed well.  For a sweeter crust you could add a tablespoon of brown sugar.

Pour crushed cones with butter into greased springform pan and press down to pack.  Freeze for 10-15 minutes.

Remove crust from freezer and add a layer of chocolate syrup.  Return to the freezer for 10 minutes.  Remove vanilla ice cream at this time to be sure that it is soft enough to work with in the next step.

Add half of the vanilla ice cream on top of the chocolate and crust.

Add layer of caramel sauce and spread out to the edges of the pan.

Cover the caramel layer with the remaining vanilla ice cream and freeze for at least 30 minutes.  The ice cream needs to set up completely.

Add the Smucker’s Magic Shell Chocolate to the vanilla ice cream and spread out.  Be sure to work quickly because the chocolate will set up fast.  Sprinkle with chopped peanuts while chocolate is still wet.  Return to freezer and freeze for at least an hour or until the ice cream has is completely set.

To serve your Drumstick ice cream pie, run a knife around the edge of pie, release the spring form pan and cut into wedges.  Head outside, kick up your feet, enjoy the sunshine and you can thank me later. 🙂

Caramel Drumstick Ice Cream Pie

A sugar cone crust piled high with layers of chocolate syrup, vanilla ice cream and caramel, topped with peanuts and tastes just like the iconic originial. 

Course Dessert
Prep Time 2 hours
Total Time 2 hours


  • 1 5 oz. pkg sugar cones {12 cones}
  • 6 tbsp butter {melted}
  • 1 qt vanilla ice cream
  • 1/4 cup chocolate syrup
  • 1/4 cup caramel
  • 1/4 cup Smucker's Magic Shell
  • 1/4 cup peanuts {chopped}


  1. Break apart and put all 12 of the sugar cones into a food processor and pulse until they are coarse crumbs. Pour in melted butter and pulse until combined with sugar cone crumbs. Press into the bottom of a 8” round springform pan that has a light coat of non stick spray. Place crust in freezer for 10-15 minutes. After 10-15 minutes remove crust from freezer and add chocolate syrup to the top of crust. Return to freezer for 10 minutes and remove the vanilla ice cream {it needs to soften and become easy to work with}. Once the 10 minutes is up press ½ of the vanilla ice cream over the chocolate covered crust and then top with caramel sauce and second half of vanilla ice cream. Return to freezer for at least 30 minutes or until ice cream has set back up.  Top with Smucker’s Magic Shell and spread out. Working quickly {the magic shell will set up fast} top with chopped peanuts. Return to freezer until ready to serve {at least an hour}. Before serving remove sides of springform pan.  

Recipe Notes

  •  If you do not have a food processor, add sugar cones to a large Ziploc bag and crush with rolling pin.
  • If you do not have a spring form pan than use a 9" pie plate.
  • If you want a sweeter crust, add 1 tablespoon brown sugar.