homemade drumstick cake

This is a fun and easy way to transform your favorite ice cream truck treat into a sharable cake with a rich, chocolaty brownie base. The layers can be assembled a few days ahead of time, but it’s best to add the crunchy toppings the same day you plan on serving the cake.

Cooking spray, for greasing

6 tablespoons unsalted butter, cut into pieces
1/2 cup semisweet chocolate chips
1/2 cup sugar
1 extra large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons flour
1/4 teaspoon kosher salt    

1 pint chocolate ice cream
1 pint vanilla ice cream
1/4 cup chopped waffle cone (from about 1 large cone) 
1/4 cup chopped, toasted peanuts
Hot fudge, for drizzling (see cook’s note)

  1. Preheat oven to 350°F. Line a loaf pan with parchment paper, making sure that 2 sides hang over edges by about 1 inch (this will allow you to easily pull cake out of pan). Coat parchment paper and all sides of pan with cooking spray and set aside.
  2. Make brownies. Place a medium glass bowl over a medium saucepan filled with about 1-2 inches of water (make sure water doesn’t touch bottom of glass bowl). Add butter and chocolate to glass bowl and melt over very low heat, stirring occasionally as it melts. When mixture is melted, remove from heat and transfer to a large bowl. Allow to cool for 5 minutes. 
  3. Add sugar to melted chocolate and stir to combine. Slowly whisk in egg (if chocolate is too hot it will scramble egg) and vanilla. Stir until incorporated. Stir in flour and salt. Do not overmix. Pour batter into prepared pan and bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Allow brownies to cool completely.
  4. Once brownies have cooled, remove chocolate ice cream from freezer and allow to soften. Scoop out chocolate ice cream and make an even layer over brownies. Cover pan with plastic wrap and freeze for 30 minutes, or until ice cream has hardened.
  5. Remove vanilla ice cream from freezer and allow to soften.
  6. Remove pan from freezer and remove plastic wrap. Spread vanilla ice cream evenly over chocolate ice cream layer, smoothing out top when finished. Cover pan with plastic wrap and freeze for an additional 30 minutes, or until ice cream has hardened.
  7. Remove pan from freezer and allow to soften slightly. To unmold cake from pan, carefully run a sharp paring knife along outside edge between layer of parchment and outside of pan. Slightly tug on parchment, gauging if cake will easily release. If it doesn’t, run knife along edge again. Carefully lift out cake and place on a rectangular platter. Remove and discard parchment. Scatter waffle cone pieces in an even layer over top of cake, followed by peanuts. Gently press into ice cream. Drizzle with hot fudge, cover with plastic wrap and freeze until ready to serve.

Serves 8.

cook’s note: To make the hot fudge thin enough to drizzle, warm up a bit and stir in some hot water until you reach desired consistency.