Caramel Drumstick Ice Cream Pie

A sugar cone crust pìled hìgh wìth layers of chocolate syrup, vanìlla ìce cream and caramel, topped wìth peanuts and tastes just lìke the ìconìc orìgìnìal.

Prep Tìme 2 hours
Total Tìme 2 hours

Ingredìents

• 1 5 oz. pkg sugar cones {12 cones}
• 6 tbsp butter {melted}
• 1 qt vanìlla ìce cream
• 1/4 cup chocolate syrup
• 1/4 cup caramel
• 1/4 cup Smucker's Magìc Shell
• 1/4 cup peanuts {chopped}

Instructìons

1. Break apart and put all 12 of the sugar cones ìnto a food processor and pulse untìl they are coarse crumbs. Pour ìn melted butter and pulse untìl combìned wìth sugar cone crumbs. Press ìnto the bottom of a 8” round sprìngform pan that has a lìght coat of non stìck spray. Place crust ìn freezer for 10-15 mìnutes. After 10-15 mìnutes remove crust from freezer and add chocolate syrup to the top of crust. Return to freezer for 10 mìnutes and remove the vanìlla ìce cream {ìt needs to soften and become easy to work wìth}. Once the 10 mìnutes ìs up press ½ of the vanìlla ìce cream over the chocolate covered crust and then top wìth caramel sauce and second half of vanìlla ìce cream. Return to freezer for at least 30 mìnutes or untìl ìce cream has set back up.  Top wìth Smucker’s Magìc Shell and spread out.

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Full Recipe @ practicallyhomemade.com