Once in a blue moon, I was allowed to walk to Lawson’s with several of my cousins when we visited my Grandma and Papa. Lawson’s was a little convenience store just a few houses down from where my grandparent’s lived. And boy did we as kids get excited when Papa would pull out his billfold and give us each a dollar. We were rich–well, back in the day we were junk food rich! We would rush down to Lawson’s (usually accompanied by a parent who was on the hunt for their famous chip dip) and debate between those wax candies that were filled with sugary syrup, interesting flavors of gum, or a treat from the frozen department. I typically opted for ice cream, drumsticks to be exact. Hello, chocolate!!!
Years later when I met my husband, I quickly found out that drumsticks were one of his all time favorite childhood treats as well. It was destiny! And we may or may not have been guilty in consuming our fair share of these cones while we were dating.
Fast forward 15 years, and I don’t think I have purchased or consumed a drumstick cone more than once or twice during that time frame. What happened?!! I think once I had children, I started to notice ingredients in products more. Once I was diagnosed with severe digestive issues, I REALLY started to pay attention to the additives to many store bought favorites. Sad. Depressing. Disgusting.
BUT–do you know how easy making drumsticks at home happens to be? Let me tell you–simple! You have to exercise a bit of patience, but with a few simple ingredients they can be yours! And there is NOTHING sad, depressing, or disgusting about these! Let’s walk through the steps.
- Buy ice cream cones. Get organic or generic or gluten free. Whatever floats your boat. My only recommendation is that they are sugar cones–you have to make them look authentic!
- Buy ice cream. Here is where I am particular. I buy an all natural vanilla or chocolate made with just cream, milk, vanilla, and sugar. Oh and cocoa if chocolate flavored. Skip all ice creams with carrageenan, corn syrup, food coloring, caramel color, etc. Your stomach will thank you. (Hint: if you think you get sick from ice cream it just may be the kind you are eating–anything with carrageenan makes me feel beyond ill these days!)
- Stuff your ice cream cone with either chocolate or vanilla ice cream and using your hand (you can wash it later) shape the top scoop to make a perfect dome around the cone.
- Place the prepared ice cream cones on a wax paper lined sheet tray and place in the freezer.
- Crush up some peanuts. You should not need to buy peanuts, they should be in your house at all times 🙂
- Melt some chocolate. Either cut up a chocolate bar or use chocolate chips. I hope you did not need to buy this. Chocolate, like peanuts, should ALWAYS be in your house. Enough said.
- Pull the ice cream cones out from freezer and dip into melted chocolate and sprinkle peanut over chocolate. Put cone immediately back into freezer and wait until chocolate is set.
- Test your patience. It should only take 10 minutes to set back up, but it can be a hard 10 minutes to wait.
- 6 ice cream cones
- 48 ounces vanilla or chocolate ice cream
- 16 ounces chopped semi-sweet chocolate (or chocolate chips)
- ½ cup chopped peanuts
- Stuff each ice cream cone with 8 ounces of ice cream, finishing with a perfect half sphere on top of each cone (use your hands, if needed.) Freeze on cookie sheet that has been lined with wax paper, until solid, about an hour.
- Melt chocolate and dip the ice cream into the melted ice cream up to the cone. Sprinkle with chopped peanuts.
- Place back on lined sheet and freeze for another 10-20 minutes.
Now check out my Sunday Supper Family’s favorite Nostalgic Recipes.
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- Strawberry Fruit Dip by Books n’ Cooks
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- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
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- Southern Fried Squash by Peaceful Cooking
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- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by veryhair
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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