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Someone save me from this heat! I forgot what it was like to be pregnant in the Florida heat – and then to think that it isn’t even officially summer yet – oye! I head to the doctor tomorrow for my 36 week check-up and I have been in a lot of pain so I can only image things are starting to slowly progress. As miserable as I have been lately I have mixed feelings about possibly going into labor early because the boys have so many end of the school year things coming up that I don’t want to miss or have to coordinate with family.

Back to the heat! My husband LOVES drumsticks and really just any ice-cream in a sugar cone so I came up with this recipe with him in mind. He has a July birthday and I am going to be making another one for the festivities! It was really simple to make and who doesn’t love a no-bake dessert in the middle of a heat wave?

Drumstick Ice-Cream Cake

Ingredients

6 cake cones
Edy’s/Dreyer’s Drumstick Ice-Cream
Hot Fudge Topping
Whipped Topping

Directions

Place cake cones in a resealable bag and crush with a rolling pin. Set aside.
Line a loaf pan with wax paper and scoop ice-cream into the pan. Then drizzle hot fudge across the ice-cream (do not warm the hot fudge for this step as you are going to return the cake back to the freezer). Finally sprinkle the crushed cake cones on top. Wrap the excess wax paper over the cake as shown in the image below.
Place the loaf pan into the freezer for a minimum of two hours or until ready to serve.
Immediately before serving remove the wax paper from the top of the cake and flip onto a serving plate. Peel off the additional wax paper and top with whipped topping and (hot) hot fudge. The cone crust should now be on the bottom.

Recipe Notes:

** When making the cake I allowed the ice-cream to thaw for about 10-15 minutes on the counter to make it easier to press into the loaf pan.