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+ servings
Slice of ice cream cake

Drumstick Layered Dessert

Course Dessert
Cuisine American
Keyword Dessert, Freezer
Prep Time 30 minutes
Freezer Time 6 hours
Servings 8 servings


  • 8 sugar cones
  • 3 tbsp butter, melted
  • 1 ¼ cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 ½ qts vanilla ice cream
  • 7 ¼ oz magic shell topping
  • ½ cup chopped peanuts


Sugar Cone Crust:

  • Place sugar cones in a food processor and grind. Drizzle in the melted together and stop processor when combined.
  • Press cone shell into the 9-inch spring form and set aside.

For Chocolate Layer:

  • Place heavy cream in a microwave safe measuring cup. Microwave in 30 second intervals to scald the cream (to almost bring to a boil).
  • Place chocolate chips into a bowl and pour scalded cream over the chocolate. Whisk till smooth.
  • Pour chocolate into the pie crust and smooth it into an even layer. Place in the fridge for about 30 minutes to allow chocolate to set. At this time, remove ice cream from the freezer so it begins to soften.

For Ice Cream Layer:

  • Cover the bottom of the springform with foil in the event there is any leaking.
  • Once ice cream is spreadable and chocolate is set, scoop ice cream into the pan. Use a spatula to make an even ice cream layer.

For Magic Shell and Peanuts:

  • Pour the magic over the ice cream layer. You will want to work quickly because the shell will set very quickly. While shell is still wet sprinkle peanut over the top.
  • Cover and set in the fridge for at least 6 hours.