Nutty Drumstick Squares

By littlefish

These ice cream squares are reminiscent of the classic frozen cone. Because they’re made in a large pan, they’re perfect for a crowd. Cut the dessert before a party, arrange on a platter, cover and return to the freezer until you’re ready to serve it.

Ingredients

• CRUST
• 1 (4-oz.) pkg. sugar cones (12 cones)
• 1/2 cup chopped lightly salted peanuts
• SAUCE
• 1 cup half-and-half
• 3 tablespoons unsalted butter, cut up
• 3 1/4 cups semisweet chocolate chips
• 1 1/2 teaspoons vanilla extract
• FILLING
• 2 quarts French vanilla ice cream*
• 1 cup chopped lightly salted peanuts

Details

Servings 16

Preparation

Step 1

1. Line 13x9-inch baking pan with heavy-duty aluminum foil, leaving extra foil extending over edges. Place 6 of the sugar cones in resealable plastic bag; seal bag. Crush cones with rolling pin into 1/2- to 1-inch pieces. Repeat with remaining 6 cones. (You should have about 2 cups crushed cones.) In medium bowl, stir together 1 1/2 cups of the crushed cones and 1/2 cup peanuts. Spread evenly over bottom of pan.

2. Place half-and-half and butter in heavy medium saucepan; heat over medium heat until butter melts, tiny bubbles appear around edge of saucepan and mixture reaches about 160°F. Remove from heat; add chocolate chips. Let stand 1 minute; stir. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat; stir in vanilla. Drizzle half of the sauce over crust, spreading carefully to completely cover. Freeze at least 20 minutes or until firm.

3. Spread ice cream evenly over sauce; spoon remaining sauce over ice cream. Sprinkle with 1 cup peanuts and remaining 1/2 cup crushed cones. Freeze until firm, 4 hours or overnight. (Dessert can be made up to 3 days ahead. Cover and freeze.) To serve, lift foil and dessert from pan; cut into 16 pieces. Freeze leftovers.

TIP *Soften ice cream in refrigerator until spreadable but not melting, 10 to 20 minutes.