Line a cookie sheet with parchment or wax paper and be sure there is room to fit it in the freezer.
Place one chocolate chip or morsel into the bottom of each cone.
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.) Place the ice cream cones on the prepared cookie sheet and freeze until solid, about an hour.
Heat remaining chocolate chips in a microwave-safe bowl on medium-high for about 1 minute. Remove from the microwave and stir. Repeat heating at intervals of 30 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
Remove the ice cream cones from the freezer and working quickly, dip the ice cream into the melted chocolate up to where the ice cream meats the cone. Sprinkle with chopped peanuts.
Place back on lined sheet and freeze for another 30 minutes.
Serve after chocolate has set OR place prepared drumstick cones into a freezer safe container for up to 1 week.
Use any variety of ice cream cones you like--gluten-free, sugar cones, cake cones, waffles cones, etc.
While vanilla ice cream is traditional, these cones are delicious with ANY variety of ice cream. Select dairy-free or vegan if needed as well.
Be sure to use dairy-free chocolate chips AND dairy-free ice cream if you need Dairy-Free Drumstick Ice Cream Cones.
The nuts are completely optional and can be left off. Sprinkles are also a fun addition to the cones as well. If using sprinkles, sprinkle on the cones before the chocolate has set up.
You can add in 1/2 tablespoon of coconut oil into your chocolate before you melt the chocolate. This makes your chocolate a lot thinner and will cause the chocolate set up immediately on your ice cream (sort of like Magic Shell.)
For melting chocolate, using the microwave is the fastest method, but you can melt your chocolate using a double boiler or slow cooker as well.
To use a double boiler: Place chocolate in a heat-safe bowl that fits over a stock pan. In that stock pan, bring about an inch of water to a simmer, over medium heat. Set the bowl over the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens. Once the chocolate is just about melted, remove the bowl from heat, continuing to stir until all the chocolate melts.
To use a slow cooker: Place chocolate in a heat-safe glass jar. Place the jar in the slow cooker and then carefully pour water into a slow cooker until the water line reaches halfway up the jars. Be cautious not to get any water into the jar of chocolate. Turn slow cooker on high, do NOT put the lid on the slow cooker, and in about 30 minutes your chocolate will be perfectly melted (no need to stir while the chocolate melts). Check on chocolate after 20 minutes, as all slow cookers vary in temperature.