This Drumstick Ice Cream Cake or Pie recipe is a frozen dessert with a cone like crust, creamy filling and satisfies your Drumstick ice cream cone cravings!
Drumstick Cake
Growing up I loved Drumstick ice cream cones. They were such a treat for us when my sister and I were small.
When we were young we played outside all day long, especially during the summer. We were supposed to come inside when the street lights came on.
Life was definitely different back then.
Sometimes our mother would have to make us come inside because we were having so much fun.
This was long before the days of video games and phones. I guess you can tell how old I am!
One of our favorite treats were Drumstick ice cream cones.
We would run inside our home long enough to grab one out of the freezer, and then we headed back outside.
There was usually one there for each of us. No more. No less.
I remember always wishing we could eat Drumstick ice cream cones way more often than we were allowed to!
It is a good thing my mother only left one Drumstick for each of us because I know I would have never stopped eating them, if given the opportunity!
Someone had to be the bad guy and my mother was it. ?
If you have never enjoyed or had the opportunity to try a Drumstick ice cream cone, no need to worry.
Make this easy and wonderful summertime frozen Drumstick dessert and you will know exactly what a Drumstick ice cream cone tastes like!
Lucky for you this cake is so simple to make and super tasty!
I’m sure you will make this drumstick cake recipe over and over again.
Drumstick Pie
This drumstick ice cream cake also easily becomes a drumstick pie! A standard pie pan is 9 inches wide, measured across the inside rim of the plate, and 1 – 1 ¼ inches deep.
You will need a deep dish, 9 ½ or 10 inch pie pan or plate that is 1 ½ – 2 inches deep to make this AMAZING Drumstick pie.
Simply press your base into your pie plate and the ice cream on top. Drumstick pies look absolutely beautiful too.
They are the exact same amount of work as if you made the Drumstick cake.
Frozen Drumstick Dessert
Perfect for the great weather that is on the way this summer. We prefer to use pecans in this recipe but peanuts or walnuts are fabulous too! You really have to give this recipe for our Drumstick ice cream cake a try!
Anything with cream cheese and peanut butter is a winner in my book!
I also think that chocolate and caramel are just so darn delicious together!
Drumstick Freezer Cake
The crust tastes like the ice cream cone but my favorite part is the filling.
Combine vanilla wafers, peanuts, or whichever nuts you’re using, and peanut butter.
Add melted butter and mix well.
Prepare a 9×13 inch pan with cooking spray and press mixture into the bottom of the pan, as evenly as possible.
If you’re making a pie you’ll need a deep dish, 9 ½ or 10 inch pie pan or plate that is 1 ½ – 2 inches deep to make this AMAZING Drumstick pie.
Drizzle chocolate and/or caramel sauce on top of the crust. Set aside.
Drumstick Dessert
I decided that we needed a cake that has all of those great flavors so I asked everyone for ideas. The No Bake Drumstick Cake fits the bill perfectly. I love making this cake because there is no baking! Who wants to fire up the hot oven on a hot summer day? Not me!
Drumstick Ice Cream Cake
Drumstick Cake Recipe
Drumstick Squares
Ingredients in Drumstick Ice Cream Pie
- vanilla wafers
- peanuts, walnuts or pecans
- butter
- peanut butter
- cream cheese
- sugar
- eggs
- whipped topping
- chocolate syrup
- caramel syrup
How to make a Drumstick Ice Cream Cake
For the Crust:
Combine vanilla wafers, peanuts, or whichever nuts you’re using, and peanut butter.
Add melted butter and mix well.
Prepare a 9×13 inch pan with cooking spray and press mixture into the bottom of the pan, as evenly as possible.
If you’re making a pie you’ll need a deep dish, 9 ½ or 10 inch pie pan or plate that is 1 ½ – 2 inches deep to make this AMAZING Drumstick pie.
Drizzle chocolate and/or caramel sauce on top of the crust. Set aside.
For the Filling:
Take a large bowl and combine cream cheese, sugar and peanut butter.
Use a stand or handheld mixer to blend together.
Add one egg at a time, mixing in between.
Gently fold in cool whip.
Pour filling on top of the crust and spread it around so your crust is totally covered.
Drizzle more syrup and nuts on top if desired.
Freeze. Make sure that the cake has enough time in the freezer to completely set.
Also, allow the cake to thaw for at least 10 minutes before serving! Enjoy!
Other Cakes to Try
Caramel Peach Upside Down Cake
Peaches and Cream Stuffed Cake
The Best Strawberry Banana Cake
Grandma’s Chocolate Eggnog Pudding Cake
The Best Dairy Free Chocolate Cake
Grandma’s Chocolate Orange Cake
The Best Caramel Apple Upside Down Cake
or my personal favorite! My Grandma’s Easy Ice Cream Cones
Can you Eat Raw Eggs?
I am asked regularly whether it is safe to use and eat raw eggs, especially with this recipe. For the record you can make this recipe without eggs and the results are still great.
That being said, I always use them.
It used to be that eating raw eggs was a concern and now not so much.
The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. If not pasteurized, raw eggs may contain a bacteria called Salmonella, which can cause food poisoning.
Eggs that have been pasteurized may or may not be listed on the egg carton and are not required to do it by law.
However, the risk of an egg being contaminated is extremely low and can be easily avoided by following these tips and tricks.
- To prevent start of bacteria growth you need to keep eggs refrigerated at all times, cook your eggs until the yolks are firm, including scrambled eggs not being runny or under cooked, and cook all foods containing eggs thoroughly.
- While at the grocery store only buy eggs stored in a refrigerator, check inside each carton you purchase to make sure the eggs are clean and not broken or cracked and use your carton of eggs within 3 weeks
- Use hard boiled eggs, with or without the shell, within a week of boiling
- Cooked egg casseroles should be cooked to 160 degrees, and when reheating to 165 degrees
- Refrigerate leftover cooked egg dishes within 2 hours of serving, or 1 hour if temperature is above 90 degrees, and eat within 3 or 4 days
- Wash hands and sterilize work area with hot soapy water before and after coming in contact with raw eggs
- If you need to transport eggs or egg dishes use a cooler, placed in the shade, and include ice packs of some kind to maintain a cool temperature
For more detailed information on how to properly care for eggs and Salmonella, here is a link to the U.S. Food and Drug Administration.
Take a moment to check out our video below! This recipe for our No Bake Drumstick Cake is definitely a keeper!
No Bake Drumstick Cake Video
Drumstick Ice Cream Cake
Equipment
Ingredients
Crust
- 1 Box Vanilla Wafers, crushed
- ½ Cup peanuts, walnuts or pecans, crushed
- ½ Cup butter, melted
- 2 tablespoons peanut butter
Filling
- 1 Package (8 oz) cream cheese
- ½ Cup sugar
- ½ Cup peanut butter
- 4 Large eggs
- 1 Large Tub whipped topping, thawed
- Chocolate syrup
- Caramel syrup
- cooking spray
Instructions
For the Crust:
- Combine vanilla wafers, peanuts and peanut butter.
- Add melted butter and mix well.
- Prepare a 9x13 inch pan with cooking spray and press mixture into the bottom of the pan, as evenly as possible.
- If you're making a pie you'll need a deep dish, 9 ½ or 10 inch pie pan or plate that is 1 ½ - 2 inches deep to make this AMAZING Drumstick pie.
- Drizzle chocolate and/or caramel sauce on top of the crust. Set aside.
For the Filling:
- Take a large bowl and combine cream cheese, sugar and peanut butter.
- Use a stand or handheld mixer to blend together.
- Add one egg at a time, mixing in between.
- Gently fold in whipped topping.
- Pour filling on top of the crust and spread it around so your crust is totally covered.
- Drizzle more syrup and nuts on top if desired.
- Freeze. Make sure that the cake has enough time in the freezer to completely set. Also, allow the cake to thaw for at least 10 minutes before serving! Enjoy!
Sheila Chapman
Could you use a 9or10 inch springform pan instead of a 9-13 pan.?
Karin and Ken
I believe it will work. The crust will be thicker, actually the entire cake will be thicker. I love the idea of being able to remove the outside of the springform pan and I think I have to try that myself. It might even work better then the 9 x 13. I can’t thank you enough for taking the time to ask this question and I can’t wait to compare notes with you about how it turns out. Take care and I hope to talk soon! Karin
Lorie
Just leave eggs out ! I have similar recipe. And no eggs. It’s very good !
Karin and Ken
I have never tried this recipe without eggs but I definitely will now! Thank you for letting me know. As always I am grateful for the suggestion! Take care and all the best. Karin
Hilda Looyenga
But you put in 4 raw eggs in it. Who puts raw eggs in something without baking it.
Please explain how you don’t get sick with eating raw eggs in the mixture.
Karin and Ken
If you buy your eggs from a reputable source the risks are minimal or nil. My husband used to drink protein shakes every morning with 3 raw eggs and has never had a problem. We also have made this cake for years and it is so good. None of us have ever gotten sick. From my understanding the concern came about years ago before there were strict regulations in place. Regardless this cake is perfect for summer or any time of the year. I sometimes double the recipe for the base because it is that good! We just love it. Take care and all the best. Karin