Drumstick Pie

A no-bake frozen dessert with a buttery sugar cone and graham cracker crust, creamy vanilla ice cream filling, chocolate ganache, chopped roasted peanuts, and crushed sugar cones on top. All the flavors of a classic drumstick cone in an easy, make-ahead pie.

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Prep Time 30

Total Time 5

Course Desserts

Cuisine American

Ingredients

Crust:

6 sugar cones
6 graham crackers
6 tablespoons melted butter
1 tablespoon granulated sugar
Pinch of salt

Filling and Topping:

1 quart vanilla ice cream softened slightly
7 sugar cones divided
¾ cup heavy cream
¾ cup semisweet chocolate chips
¼ cup chopped roasted peanuts

Instructions

Place chocolate chips in a large heatproof bowl. Heat heavy cream in a small saucepan over medium heat until bubbles form around the edges. Pour over the chocolate chips, let sit 5 minutes, then whisk until smooth. Set aside to cool.
In a food processor, pulse 6 sugar cones and graham crackers into fine crumbs. Transfer to a bowl and mix in melted butter, granulated sugar, and salt.
Grease a deep 9-inch pie dish with cooking spray. Press the crust mixture firmly and evenly into the bottom and sides of the dish.
Spread softened vanilla ice cream in an even, thick layer over the crust. Freeze for 30 minutes.
Pour cooled ganache over the ice cream layer. Crush the remaining 7 sugar cones and sprinkle over the top along with chopped roasted peanuts.
Freeze until completely solid, about 4 hours or overnight.
Let sit at room temperature for 5 minutes before slicing. Serve immediately.

Notes

Soften the ice cream just enough to spread — about 10 minutes on the counter.

Cool the ganache completely before pouring to avoid melting the ice cream layer.

The pie keeps well in the freezer for up to 2 weeks. Wrap tightly in plastic wrap and foil.

For clean slices, wipe the knife between each cut.