Caramel Drumstick Ice Cream Cake

I loved Drumsticks growing up. There was something so delicious about those cones filled with ice cream. Then Drumsticks introduced flavors like caramel. Who know Drumsticks could get even better. Well now you can enjoy the flavors of a Drumstick in an easy ice cream cake. The hardest part of this ice cream cake is waiting for all of the different layers to freeze.

 

I used my Simple Vanilla Ice Cream in this cake, but you can use your favorite store bought vanilla ice cream, just let it soften a bit, about 10 minutes, before adding it to the cake. 

Caramel Drumstick Ice Cream Cake

Ingredients:

• 15 ounce package sugar cones (12 cones)
• 6 tablespoons unsalted butter, melted
• 7.25 ounce Smucker's Magic Shell, divided
• 5 cups vanilla ice cream
• 1/2 cup caramel
• 1/4 cup chopped peanuts

Directions:

1. Break the cones and add to a food processor. Pulse to form large crumbs.
2. Add in the melted butter and pulse until combined with the sugar cones.
3. Transfer the mixture to the bottom of a 9-inch spring form pan and firmly press into an even layer.
4. Place the pan into the freezer for 15 minutes.
5. Remove the pan from the freezer and quickly spread half of the magic shell over the crust. The shell will begin to harden quickly after hitting the frozen crust.
6. Return the pan to the freezer for 10 minutes.
7. Remove the pan from the freezer and spread 2 1/2 cups of ice cream on top of then magic shell.
8. Return to the freezer for 15 minutes.
9. Remove the pan from the freezer and spread the caramel sauce over top of the ice cream.
10. Return the pan to the freezer for 15 minutes.
11. Remove the pan from freezer and spread the remaining 2 1/2 cups of ice cream on top of the caramel.
12. Return the pan to the freezer for at least 30 minutes or until the ice cream has set up.
13. Remove the pan from the freezer and quickly spread half of the magic shell over the ice cream. Again, the shell will begin to harden quickly after hitting the frozen ice cream.
14. Quickly sprinkle with chopped peanuts before the chocolate has a chance to set up.
15. Return the pan to the freezer for at least 1 hour or until completely frozen.
16. When ready to serve, run a knife around the edge of the pan and remove the outside rim.
17. Slice cake and immediately place the outside rim back on the pan and return the leftover ice cream cake to the freezer.

Enjoy!!!

*Adapted from Practically Homemade.