Strawberry Shortcake Drumsticks

Course: Dessert

Cuisine: North American

Prep Time: 25

Chill Time: 1

Total Time: 1 25

Servings: servings

Calories: 568kcal

Author: Lord Byron's Kitchen

When it comes to serving up a scoop of ice cream at home, nothing beats doing so in one of these delicious drumstick sugar cones. Using store-bought cones, the inside is coated with melted white chocolate, which prevents ice cream from dripping out of the bottom, and rolled in strawberry shortcake crumbs!

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Ingredients

6 sugar cones
2 cups white chocolate chips
1 teaspoon vegetable oil
1 cup Strawberry Shortcake Crumbs https://www.lordbyronskitchen.com/strawberry-shortcake-crumbs/
2-3 cups strawberry ice cream

Instructions

Start by setting up a workstation. If using short drinking glasses to keep the cones standing up, place 6 drinking glasses onto a platter or baking tray. This will make it easy to transport to the fridge.
Add the white chocolate chips and vegetable oil to a microwave-safe bowl. On 50% power, and in 30-second increments, melt the chocolate until smooth.
Working with one cone at a time, hold the cone upright and spoon a couple of tablespoons of the melted chocolate into the cavity of the cone. Turn the cone slowly, allowing the chocolate to cover the entire interior surface of the cone. Turn the cone upside down and allow the excess chocolate to drip back into the bowl.
Next, holding the bottom of the cone, dip the top portion straight down into the bowl of chocolate. Very gently shake the cone in an up and down fashion. This will force the excess chocolate to drip off and back into the bowl.
Next, hold the cone over the bowl of strawberry shortcake crumbs. Use a spoon to spoon the crumbs over the still wet, melted chocolate. Turn the cone, spooning more crumbs over it, until the dipped portion of the cone is covered in crumbs. Place the cone in an upright position in a drinking glass or an ice cream cone stand.
Repeat until all of the cones are prepared. Transfer the cones to your fridge for 30 minutes to harden. Save the remaining chocolate!
Once hard, re-melt the remaining chocolate in the same fashion as before and transfer the melted, smooth chocolate to a sandwich bag, cutting a small tip from one of the lower corners.
Again, working with one cone at a time, hold the bottom of the cone and drizzle the melted chocolate over the top half of the cone, drizzling from side to side while turning the cone in your hand. Place the cone back into the drinking glass or ice cream cone stand. Once all of the cones are complete, refrigerate the cones once again for another 30 minutes.
Once the chocolate has set, the cones are ready to fill with ice cream. Once the scoop of ice cream is secured in the cone, sprinkle the top of the scoop with more crumbs, if desired.

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