Drumstick Cake (Drumstick Ice Cream Cake) is an easy frozen dessert with a cone like crust and creamy filling that satisfies 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. This was long before the days of video games and phones. I guess you can tell how old I am!
We would run inside our home long enough to grab one out of the freezer, and then we headed back outside.
Make this easy and wonderful summertime frozen Drumstick dessert and you will experience what a Drumstick ice cream cone tastes like. I'm sure you will make this drumstick cake recipe over and over again.
Drumstick Ice Cream Cake
This old school drumstick cake was inspired by my Kit Kat cake recipe on this site, and pairs well with this amazing smore's brownies.
Why You Will Love this Recipe
- This frozen cake recipe is easy to follow, making it the perfect dessert for home cooks of all skill levels.
- If you love Drumstick Ice Cream Cones you're gonna love this recipe.
- This Drumstick Cake makes for a refreshing and cool and summertime dessert that won't melt in your hands.
- Perfect for family or gatherings.
Ingredients in Drumstick Ice Cream Pie
This easy recipe requires few ingredients and maybe a quick trip to your local market.
- Vanilla Wafers - Use oreo crumbs or your favorite crushed up cookies instead.
- Peanuts - Use salted peanuts for best results or add your favorite chopped nuts like hazelnuts, almonds, pecans, or walnuts instead.
- Butter - Makes the crust or base taste great.
- Peanut Butter - Switch between chunky and smooth according to your preference. If you're dealing with a peanut allergy, use almond butter, cashew butter or hazelnut spread instead.
- Cream Cheese and Sugar - Complete the wonderful layer.
- Eggs, if desired - Help to bind the layer together.
- Whipped Topping - To make the filling layer light and airy.
- Chocolate Syrup and Caramel Syrup - Perfect flavors to add to complete your drumstick experience.
See recipe card below for exact quantities.
Substitutions and Variations
When baking a Drumstick Cake, you may want to make some ingredient substitutions or variations to suit your personal preferences or dietary restrictions. In this section, we will cover some common ingredient swaps and alternatives to help you achieve the perfect Drumstick Cake.
- Toppings - Add crushed sugar cones or waffle cones to top.
- Make a Drumstick Pie - 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.
How to make a Drumstick Ice Cream Cake
This dessert is super easy.
For the Crust:
Combine vanilla wafers, peanuts, or whichever nuts you're using, 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, if using them.
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. We always do.
Freeze. Make sure that the cake has enough time in the freezer to completely set. About 2 hours.
Hint: Make sure that the cake spends at least 2 hours in the freezer after construction, to completely set. Allow the cake to thaw for at least 10 minutes before serving.
If you love recipes like this, you may also enjoy our how to make an ice cream pie with cake recipe.
Storage
When it comes to storing your Drumstick Cake it must be stored inside your freezer, in slices or whole.
Freeze
To freeze whole, cover and place inside an airtight container or covered with plastic wrap and foil.
If freezing slices, cut the cake and place slices on a parchment-paper-lined sheet pan. Freeze the slices, uncovered, until they are solid, which should take about 2 hours.
Once the slices are solid, wrap with parchment and place inside an airtight container for up to 3 months. To thaw, remove the desired portion from the freezer and place it on a plate to thaw at room temperature or inside fridge for about ten minutes before needed.
Make Ahead
Make it ahead of time and leave it inside your freezer until needed in an airtight container or covered with plastic wrap and foil.
Tips
- Allow drumstick ice cream cake to set for at least 2 hours inside your freezer before serving.
- Leave ice cream cake out at room temperature for ten minutes before serving.
- Run sharp knife under hot water and dry with clean dish towel to make slicing easier.
FAQ
Do you have questions about drumstick cake? Here are some of the most commonly asked questions about it.
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.
You can make this recipe without eggs and the results are still great. That being said, I always use them.
A Drumstick Cake is a delicious dessert inspired by the popular drumstick ice cream cones.
While not all Drumstick Cake recipes contain actual ice cream, many have a filling that mimics the texture and flavor of soft serve ice cream, thanks to the whipped topping and cream cheese mixture.
Drumstick Cake
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
More Ice Cream Cake Recipes
Do you like ice cream cakes? Here some recipes you may also like to try.
Drumstick Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Drumstick Cake (Drumstick Ice Cream Cake)
Equipment
Ingredients
Crust
- 1 Box Vanilla Wafers, crushed use food processor to make crumbs or a resealable bag and a rolling pin
- ½ Cup peanuts, walnuts or pecans, crushed
- ½ Cup butter, melted
- 2 tablespoons peanut butter
Filling
- 1 Package (8 oz) cream cheese softened
- ½ Cup granulated sugar
- ½ Cup peanut butter
- 4 Large eggs optional
- 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.
- 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, at least 2 hours if not overnight. Also, allow the cake to thaw for at least 10 minutes before serving! Enjoy!
Notes
- 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.
- Allow drumstick ice cream cake to set for at least 2 hours inside your freezer to set.
- Leave ice cream cake out for ten minutes before serving.
- Run sharp knife under hot water and dry with clean dish towel to make slicing easier.
Nutrition
This post was originally published May 2019. It has been updated with new images and content.
Carol says
Fantastic! Love it made it twice in the same month, want to make it for everyone. Thank you for the recipe.
Karin and Ken says
As always you’re most welcome! I try my best. I’m glad you enjoy the recipe as much as we do! All the best. Karin
Sheila Chapman says
Could you use a 9or10 inch springform pan instead of a 9-13 pan.?
Karin and Ken says
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 says
Just leave eggs out ! I have similar recipe. And no eggs. It’s very good !
Karin and Ken says
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 says
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 says
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
Carol says
I drink raw eggs everytime I make an egg nog never been sick love egg nog , not to worry
Karin and Ken says
My husband and I do too now. Almost every morning! Enjoy the rest of your day! Karin