The anatomy of this summer dessert is as follows:
Sugar cone, crisp and sweet ••• Lined with melted dark chocolate ••• Filled with creamy vanilla ice cream ••• Topped with pecan-studded raw cookie dough ••• Dipped sparingly in dark chocolate ••• Sprinkle humbly with sea salt and pecans.
It’s like a Drumstick cone, filled with chocolate and ice cream and topped with cookie dough (eggless, don’t worry) because cookie dough dreams do come true with a little imagination and determination.
This is the best way I can think of to celebrate swimsuit season. Carry on. Carry on.
We’ll start by making the cookie dough, which starts by blending butter with sugar.
Always the best place to start.
Use an electric hand beater if you have one. (If you don’t have one, this is my very favorite). Blend the softened butter with both brown and granulated sugar. Mix until the sugar smoothes and the fixture looks fluffy.
This is what I mean by fluffy.
We’re skipping the egg in this cookie dough since we’re not baking the dough and we don’t want to mess with raw eggs in our precious bellies. Instead of the egg, I add a tablespoon and a splash of whole milk along with the vanilla extract and whirl to combine.
Cookie dough needs salt, baking soda, and flour. We’re adding those next.
And yes, though we’re not baking the dough, we’re still adding a good pinch of baking soda. It will add that slightly sour note to the cookie dough that makes it pleasingly familiar.
We’re geniuses. I use that word liberally, obviously.
Stir to combine. The mixture will be rather thick.
Chocolate chips and chopped pecans.
Two things: mini chocolate chips would be great if you have them! The little chocolate bits are easier to eat frozen than the larger chips. Either are fine. We’re still talking about chocolate.
and
Chopped pecans are a very fine addition that add a buttery crunch. I would not skip them unless pecans make you die… then definitely skip.
It’s cookie dough!
For the freezer, not for the oven.
I let rest at room temperature while the rest of the shenanigans take shape.
Chocolate. We’ll need lots to melt for the inside of our cones and the top of our dough.
In case you’re keeping tabs, this is a very good day.
I used Valrhona 63% chocolate (along with a few milk chocolate chips I had leftover) melted in a double boiler with a heaping tablespoons of coconut oil.
Coconut oil will help the chocolate melt smoothly and has the added benefit of solidifying when chilled so it creates a chocolate shell when frozen.
A big spoonful of melted chocolate is added to the inside of a sugar cone, swirled to coat, and the excess is added back to the melted chocolate mixture.
Chocolate insides are frozen for a few minutes to harden and set.
Once the chocolate insides are set, spoon in vanilla ice cream.
Work quickly. We are talking about ice cream. This is bound to be melty.
Here’s the thing about working with ice cream recipes in the summer… it’s a back and forth game with the freezer.
There’s no fighting melting ice cream. When in doubt, back to the freezer with the whole lot of it.
Working quickly the cones are filled and topped and frozen.
I laid them down to freeze the cones and did lose a bit of ice cream to melting seepage. If you have a way to keep the drumsticks upright while freezing, do do!
Frozen cones are dipped in the remaining chocolate, sprinkled with sea salt and chopped pecans and eaten with enthusiasm. We’re clever minds. We like our summer sweets decadent and a little over the top.
*Please see comments below about the possible dangers of eating raw flour. Sad trombone.
PrintChocolate Chip Cookie Dough Homemade Drumsticks
- Prep Time: 90
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Ingredients
For the Cookie Dough
- 1 stick (1/2 cup) unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon whole milk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoons salt
- 1 cup semi sweet chocolate chips
- 1/2 cup chopped pecans (optional)
For the Drumsticks
- 12 sugar cones
- 10 ounces dark or semisweet chocolate
- 1 heaping tablespoon coconut oil
- Vanilla ice cream
- chopped pecans and sea salt for topping
Instructions
- In a medium bowl using an electric hand beater, cream butter and sugars until light and fluffy, about three minutes in the bowl. Beat in the milk and vanilla extract.
- Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans. Set aside.
- In a double boiler, melt chocolate and coconut oil in a heatproof bowl. Stir until completely melted and remove from heat.
- To assemble the cones, drizzle a spoonful of melted chocolate into the inside of the cone. Swirl the cone around and pour the excess chocolates back into the chocolate bowl. Place on a parchment lined baking sheet and freeze for 15 minutes until chocolate is set.
- Remove the cones and the ice cream from the freezer and quickly spoon ice cream into the cones. Top each cone with a small scoop of cookie dough. Press it gently onto the ice cream filled cone and place on a baking sheet and freeze until set, about 1 hour.
- Once frozen through, dip the tops in the remaining chocolate, sprinkle with salt and pecans and allow to freeze until ready to serve.
Amy
OMG these look great
Edenpassante
These look SO amazing! Love drumsticks and when you add cookie dough, they’re even better!
Heramb Chocolate
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Alizabeth
Wow, some real Debbie Downers around here. Don’t forget to make sure your freezers are calibrated properly, and not one degree above the safe range. That’s after you get out of the sad and sterile bubble you live in. Lighten up! Thank you for the great recipe, Joy! There has to be one (or a few) in every crowd…
Ashlyn @ The Pedantic Foodie
This looks SO good! Drumsticks have always been one of my favorite summertime treats! I’ll happily risk a bit of raw flour for these little darlings. :)
Monica
What a great idea! We’ve been buying the new drumstick flavors, but this way we could make any flavors we want! :) I love it!
Rachel
I will always be a lover and eater of raw cookie dough. Live wild!
Frankie
My freezer fritzed out on me while making these!!! Which is not your fault but was a personal tragedy! Puddles of icecream everywhere. And sadness. Oh the sadness. (chocolate cones salvageable and delicious).
Jen
Looooove raw cookie dough. Cried whenever I made cookies during my pregnancies that I couldn’t sample them before going into the oven…
In regards to the great raw flour debate, I saw the idea to brown the flour for otherwise raw goods by cooking the flour in a frying pan or in the oven until golden (melskitchencafe.com). Not sure if it’s long enough to kill whatever evils could be lurking in the flour, but for those otherwise reluctant to try this recipe, maybe it’s worth considering?: d
brownbutterandbiscuits
Ahhh absolutely nothing beats cookie dough!! Thanks for the recipe :)
Divya
OMG, where has this been all my life?!
http://www.eatwearwander.com
Annabelle Chapple
Ooh, I love the sound of these Joy. What a great idea! One question – does the uncooked flour make one’s stomach upset? I’m one of those people who can’t help but MORE than taste cookie dough when baking cookies, so this is a brilliant answer to that. Also I loved your tip of putting coconut oil into the melted chocolate so it will make a better hard shell. Could be good for ice cream sundaes?
Chrissy
Gah. Drumsticks were THE BEST part of being a kid. Making them on your own is perhaps the best part of being an adult.
A Kitchen Fable
Yummyy, this is like food heaven! Too bad raw flour is now kinda unsafe. Don’t think that will stop me from eating this though.
Carolyn
The kids will absolutely love these! Thanks for the recipe. Enjoy the week!
alyssa breed
The pictures pretty much tell the story, but basically do you just dollop the cookie dough on top of the vanilla ice cream-filled cone? I literally need to make these ASAP and want to make sure they turn out as perfect as these look!!! Thanks Joy!! :D
Michelle
This is a brilliant idea!! Love the way you think :-)
Megan
I say live a little. I grew up eating raw cookie dough (yes, with raw egg indeed!) There are worse ways to go I’m sure ;)
charis
this looks insanely amazing, joy! LOL all these comments about the flour. but they mean well, I guess. anyways, thanks for always being an inspiration to this teenage food blogger!
fchem101
You speak the language of the chocolate people, and this is how I know that you are one of us. Looks awesome!
Harry Bowden
That’s a ton of chocolate but you won’t see me complaining over here! Ice cream is bound to get messy so I don’t think that’s too much of a drawback at all. It’s all worth the end result!
Harry Bowden
H. Bowden
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Stephanie | Worth Whisking
Wow, wow, wow! These drumsticks speak to me in the best possible way! Despite the published dangers, I’m a long-time dough eater. Can’t help myself. With these drumsticks, I can’t think of a better summer treat! Now if you can get that big chunk of chocolate at the bottom of the cone like the store-bought drumsticks. . .pure heaven!
The Pastiche
Whuuuutttttt?! YUM!!
Liz Fritsch
These look delicious – but just as a head’s up, raw flour has recently been linked with an e.coli outbreak:
https://edition.cnn.com/2016/05/31/health/general-mills-flour-recall/
https://www.fda.gov/Safety/Recalls/ucm509693.htm
It’s fine once baked, but now it’s more than eggs that make raw cookie dough suspect!! (A fact that makes the teenage girl inside of me cry a little…)
joythebaker
Oh that’s a good note! Thank you for the heads up Liz!
Annaliese
It was also responsible for that huge salmonella outbreak with Nestlé cookie dough. This is why most (I know General Mills brands like Pillsbury) actually use pasteurized flour for raw cookie dough products…but don’t rely on this fact for all brands. When in doubt, call the company or just live on the edge :) :) :)
Flying Kitty
they look great. i will try next time at home. flyingkittyadventures.com
Ala Lemon
This goes ontop of the to-do list!!
Love your wooden spoon, by the way. Where did you get it?
Theresa M.
Oh yeah, baby! Those are definitely making an appearance in my summer! Wonder if you set some mason jars on the sheet pan and put a cone in each if that would keep them upright enough to avoid the melty mess after filling? Worth a shot, I think.
Jennifer H.
Hey, Joy! This looks AWESOME and is another example of how amazingly creative you are!
One note about the cookie dough, though (at the risk of being THAT Debbie Downer person): The FDA has linked recent E. Coli outbreaks to raw flour, not raw egg. So, if you’re a person with a weakened immune system for whatever reason, raw flour is still probably something to skip. Wah Wah (sad trombone).
joythebaker
Sad trombone indeed.
Mary
Who knew that such an innocent little treat could turn south so fast. FYI, Joy, I’m trying them anyway! :)
pamela
Maybe it would be better to cook that cookie dough:
The latest New York Times article about the danger of eating raw cookie dough:
https://well.blogs.nytimes.com/2016/06/29/dont-eat-raw-dough-f-d-a-cautions/
The FDA statement:
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
According to the New York Times:
One study that looked at commercial wheat flour samples found almost 13 percent contaminated with E. coli. The investigators also pointed out that wheat flour can also be contaminated with Salmonella, and that flour-based mixes have previously been implicated in outbreaks of food-borne illness. Nestlé has also started sterilizing the flour it was in its raw chocolate chip cookie dough that it was selling because people were eating it raw and a very few were getting sick.
This article is very interesting.
Read this: https://well.blogs.nytimes.com/2011/12/12/beware-of-raw-cookie-dough/
Here is an article from NPR:
https://www.npr.org/sections/thesalt/2011/12/09/143450624/the-surprising-ingredient-in-raw-cookie-dough-that-could-make-you-sick
joythebaker
ok ok ok. Thank you.
Annaliese
Note: not sterilize, pasteurize. There is a difference, as the former rids all bacteria and microbes, pathogenic or not, while the latter kills only pathogens like salmonella, e. coli and listeria. There is then still a small risk of spoilage due to the use of pasturused flour but certainly not food borne illness.
Shauna
Sometimes you just need to remember – we all take on a certain amount of risk just to be alive! Raw flour is a risk I’m willing to live with – but so is raw seafood, and climbing tall rocks, and driving in Boston, so pick your risk! Love this, Joy, and the raw cookie dough frozen truffle things from a few years ago!
Jordan Leigh
A lot of people die in car crashes too, are you going to stop driving too? We are all going to go somehow so Ima eat the cookie dough.
Somebody from Somewhere
Delicious! Sugar cones lined in dark chocolates look so delicious you could eat them all by themselves, Jo!
https://somebodyfromsomewhere.me/
Gemma
Heck. Yes.
Gemma
http://www.fadedwindmills.com
francetaste
Oh dear. This looks too good. And not that hard. Just a bit of juggling.