Homemade Pumpkin Ice Cream Drumsticks: Chocolate-Dipped Perfection with Candied Pecans
Step into a world of nostalgic delight with these incredible homemade ice cream drumsticks, a perfect fusion of classic childhood treat and sophisticated fall flavors. Each drumstick is lovingly crafted, featuring rich, homemade pumpkin ice cream, encased in a crisp dark chocolate shell, and crowned with delightfully crunchy candied pecans. It’s a dessert that promises pure bliss in every bite, perfect for autumn gatherings or a special treat any time of year.
Do you remember the satisfying crunch of a classic ice cream drumstick? That perfect combination of creamy ice cream, snappy chocolate, and a sprinkle of nuts, all held together in a crispy waffle cone? We’re taking that beloved memory and elevating it with the warm, comforting flavors of autumn. Just as we embarked on the journey of creating homemade pumpkin puree, today, we’re transforming that effort into something truly spectacular: these Pumpkin Ice Cream Drumsticks with Chocolate and Candied Pecans.
The inspiration for these exquisite pumpkin ice cream drumsticks blossomed over several weeks, filling me with such excitement that I nearly skipped to the grocery store to gather every ingredient. It felt like a small, yet profoundly satisfying culinary breakthrough. The thought of blending the creamy goodness of pumpkin ice cream with a decadent chocolate coating and crunchy candied pecans was simply irresistible.
These aren’t just any homemade drumsticks; they are a symphony of textures and tastes. Each one is generously filled with our velvety homemade pumpkin ice cream, expertly dipped in a rich, dark chocolate shell that hardens instantly upon contact, and then lovingly showered with bits of homemade candied pecans. If the name alone evokes a sense of sweet nostalgia, that’s precisely the aim! They are a sophisticated homage to the iconic Nestlé® ice cream drumsticks, but with a gourmet, homemade touch that sets them apart.
The Heart of the Drumstick: Spiced Pumpkin Ice Cream
Let’s begin with the star of this autumnal dessert: the roasted pumpkin ice cream. This isn’t just a simple pumpkin ice cream; it’s a carefully crafted, deeply flavorful experience. My recipe for this creamy delight is subtly adapted from the revered cookbook, Jeni’s Splendid Ice Creams at Home. For those unfamiliar, Jeni Britton Bauer is celebrated for creating some of the most innovative and delicious ice creams available today. If you’ve ever treated yourself to a pint of Jeni’s or visited one of her vibrant scoop shops, you understand the unparalleled quality and unique flavor profiles Jeni brings to the world of ice cream.
While Jeni’s original recipe often leans towards a five-spice powder blend, I’ve tailored the spices to evoke a more traditional, beloved pumpkin pie flavor. This modification ensures that each spoonful of ice cream delivers that familiar, comforting warmth we associate with fall. Our pumpkin ice cream is infused with a harmonious blend of whole cinnamon sticks, aromatic allspice, pungent clove, zesty ginger, fragrant cardamom, and a hint of dried bay leaf. This combination creates a depth of flavor that is both exotic and comforting, making this homemade pumpkin ice cream truly exceptional. The slow infusion of these whole spices into the milk mixture allows their essences to fully bloom, resulting in an ice cream that’s rich, complex, and utterly irresistible. Making your own pumpkin ice cream might seem like an extra step, but the creamy texture and vibrant, authentic pumpkin flavor you achieve are incomparable to anything store-bought, making these DIY drumsticks a truly special treat.
Crafting the Ultimate Crunch: Candied Pecans
Next up, we have the delightful candied pecans. Yes, we are going the extra mile to make these from scratch, and believe me, it’s a step you won’t regret! While store-bought candied pecans or simple toasted pecan pieces are acceptable substitutes if you’re short on time, the homemade version offers a superior crunch and a nuanced flavor that perfectly complements the pumpkin ice cream and dark chocolate. The process of candying the pecans involves coating them in a lightly spiced sugar mixture, which then bakes to a crisp, sweet shell. This adds an essential textural contrast and a burst of buttery, sweet flavor that elevates the entire drumstick.
The recipe provided below yields a generous batch of candied pecans, providing plenty for topping your drumsticks and, perhaps, a little extra for snacking. These spiced, crunchy nuts are incredibly addictive on their own, making them a fantastic treat to munch on, or even to bag up and share with friends and family during the holidays. Imagine the joy of gifting a small bag of these delightful candied pecans!
The Irresistible Dark Chocolate Shell
Finally, let’s talk about the decadent dark chocolate shell coating that makes these drumsticks truly special. This is essentially a homemade “magic shell,” a confectionary marvel that hardens instantly upon contact with cold surfaces. The secret lies in melting high-quality semisweet chocolate with coconut oil. It’s crucial here to use actual semisweet chocolate, finely chopped, rather than chocolate chips, as chocolate chips contain stabilizers that prevent them from achieving the desired thin, snappy, and quick-setting consistency. The coconut oil serves a dual purpose: it thins the melted chocolate to a perfect dipping consistency and, due to its high saturated fat content, allows the chocolate to solidify and harden almost immediately when it touches the frozen pumpkin ice cream.
Timing is key when applying the toppings. Be sure to sprinkle the chopped candied pecans immediately after dipping the ice cream in the chocolate, before it has a chance to fully set. This ensures the nuts adhere beautifully to the shell. You have creative freedom here: you can fully immerse the ice cream-topped cone in the dark chocolate for a complete, even coating, or you can use a spoon to artfully drizzle the chocolate, creating an intriguing, cobweb-like pattern for a more rustic yet elegant finish. Either way, the satisfying crack of the chocolate shell as you bite into these drumsticks is an experience not to be missed.
Choosing Your Cone: Store-Bought or Homemade
When it comes to the vessel for our delicious pumpkin ice cream, I highly recommend opting for good quality store-bought waffle cones for this recipe. They offer convenience without compromising on the classic drumstick experience. However, if you’re feeling particularly ambitious and happen to own a homemade waffle cone maker, by all means, craft your own from scratch! Homemade cones bring an extra layer of freshness and crispness that is truly delightful. Whichever you choose, ensure they are sturdy enough to hold the generous scoops of ice cream and withstand the dipping process. The goal is a perfect balance of crispy cone, creamy ice cream, snappy chocolate, and crunchy pecans.
Time-Saving Shortcuts for Busy Bakers
We understand that not everyone has the time or inclination to make every single component from scratch. The beauty of these pumpkin ice cream drumsticks is that they are highly customizable! If the idea of creating them from the ground up excites you, but your schedule is tight, here are a few practical time-saving tips that will still allow you to enjoy a fantastic homemade-inspired dessert:
- **Utilize Store-Bought Pumpkin Ice Cream:** While our homemade pumpkin ice cream is truly special, a high-quality store-bought pumpkin ice cream can serve as an excellent base. Look for brands known for their rich flavor and creamy texture to ensure a delightful experience. This dramatically cuts down on prep and chilling time.
- **Substitute Candied Pecans:** Instead of making your own candied pecans, you can easily use chopped, toasted pecans for a nutty crunch. For an extra seasonal touch and a slight savory contrast, consider using roasted and salted pumpkin seeds. These provide a different but equally delicious texture and flavor profile.
These shortcuts allow you to still enjoy the fun of assembling your own drumsticks, customizing them with chocolate and toppings, and savoring the unique blend of flavors, all while making the process more accessible.
Pumpkin Ice Cream Drumsticks with Chocolate and Candied Pecans
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Ingredients
Spiced Pumpkin Ice Cream (Makes 1 Pint)
- 1 tablespoon + 1 teaspoon cornstarch
- 2 cups (480 mL) whole milk divided
- 1½ ounces (3 tablespoons) cream cheese softened
- ¼ teaspoon kosher salt
- ¾ cup canned pumpkin puree
- ¼ cup (85g) honey
- 1¼ cups (300 mL) heavy cream
- ⅔ cup (155g) packed dark brown sugar
- 1 dried bay leaf
- 1 cinnamon stick
- 2 pinches ground cardamom
- 2 pinches ground cloves
- 1 pinch ground allspice
- 1 pinch ground ginger
Candied Pecans (Makes 2½ Cups):
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon kosher sea salt
- 1 large egg white
- 1 teaspoon water
- 2½ cups (300g) raw pecan halves
Chocolate Dip and Assembly:
- 11 ounces semisweet chocolate finely chopped
- 2 tablespoons coconut oil melted
- 6-8 store-bought waffle cones
- pumpkin ice cream see recipe above
- candied pecans see recipe above
Instructions
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Prepare the Pumpkin Ice Cream: In a small bowl, whisk together the cornstarch and 2 teaspoons of the whole milk until smooth and set aside. In a large mixing bowl, whisk together the softened cream cheese and salt. Add the pumpkin puree and honey and whisk until smooth.
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Combine the remaining whole milk, heavy cream, brown sugar, bay leaf, cinnamon stick, and spices in a large saucepan (roughly 3 to 4 quarts in size). Place the milk mixture over medium-high heat and bring to a rolling boil for 3 to 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry. Bring the mixture back to a boil and cook for 1 to 2 minutes, or until it has thickened.
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Slowly pour the hot milk mixture into the cream cheese-pumpkin mixture and whisk until smooth and well combined. Set the bowl over a large ice bath until cool, stirring every five minutes or so. Once the mixture is cold, churn in an ice cream maker according to your manufacturer’s directions. Transfer ice cream to a container, cover the surface with parchment paper, and freeze for at least 4 to 6 hours, or until very firm.
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Prepare the Candied Pecans: Preheat the oven to 250°F (120°C). Line a half sheet pan with a Silpat (silicone mat) or parchment paper. In a small bowl, whisk together the sugar, ground spices, and salt. Set aside. In a medium bowl, whisk the egg white until very frothy. Add the raw pecan halves to the egg whites and gently toss to coat. Add the sugar spice mixture and gently toss until the pecans are evenly coated. Spread the pecans out on the lined sheet pan until they are in a thin, even layer. Bake for 40 to 50 minutes, tossing every 15 minutes, until the pecans are dry to the touch and the sugar mixture has hardened. Place on pan on a rack to cool completely before storing in a Ziploc bag or airtight container.
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Assemble the Drumsticks: Remove the ice cream from the freezer and allow to soften at room temperature slightly as you prepare the chocolate dip coating. Place the chopped chocolate and oil in a double-broiler and melt, stirring constantly with a rubber spatula, until the chocolate has melted completely and is smooth and shiny. Spoon about 2-3 teaspoons of melted chocolate into the bottom of each waffle cone. Set the cones upright (very small jars or glasses work well for this; alternatively, you can cut small “X”’s into the top of a cardboard egg crate to hold the waffle cones upright) and place the cones in the freezer for 10 minutes or so, until the chocolate has set.
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Using a spoon, fill each waffle cone with softened pumpkin ice cream until the cones are completely full. Top each cone with a full scoop of ice cream, gently pressing the ice cream into the waffle cone (be gentle, as the waffle cones can crack if you are too aggressive).
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Place the waffle cones back into the freezer for at least an hour, or until the ice cream is very hard. During this time, I like to keep the melted chocolate in the double-broiler (set above a pot of warm water), so that the chocolate stays completely melted.
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Roughly chop a little over 1 cup of the candied pecans and place in a bowl for easy grabbing. Check and make sure the chocolate coating is still melted and lukewarm in temperature. Remove the waffle cones from the freezer and dip the filled cones, one at a time, in the melted, lukewarm chocolate until the ice cream is fully coated in a thin layer. Alternatively, use a spoon to create a rough cob-web like dipped effect.
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Hold the cones upside-down to allow any excess chocolate to drizzle back into the bowl, then turn right side up. Immediately sprinkle the tops with chopped candied pecans.
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Set the dipped waffle cones upright in a small mason jar (or back in the egg crate). Repeat with the remaining cones and place back in the freezer until the chocolate has completely set, roughly 10 to 15 minutes, before serving. Alternatively, you make these drumsticks ahead wrap them in parchment or wax paper for easy storage and grabbing.
Conclusion: A Taste of Homemade Happiness
Creating these pumpkin ice cream drumsticks is more than just baking; it’s an act of crafting joy, a delicious journey that culminates in a treat far superior to anything you can buy. The combination of creamy, spiced pumpkin ice cream, the satisfying snap of dark chocolate, and the sweet, crunchy candied pecans is simply magical. Whether you choose to follow every step from scratch or utilize some clever shortcuts, the reward is a dessert that truly captures the essence of fall and the nostalgic charm of a classic ice cream treat. Prepare to impress your guests, delight your family, and treat yourself to the extraordinary pleasure of these homemade autumn-inspired drumsticks. They’re sure to become a beloved tradition in your household.