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Ultra creamy no-churn salted caramel ice cream in a crispy chocolate-coated sugar cone, dunked in dark chocolate and buttery toffee bits!

Salted Caramel Toffee Drumsticks

Ultra creamy no-churn salted caramel ice cream in a crispy chocolate-coated sugar cone, dunked in dark chocolate and buttery toffee bits!
Print Recipe Pin Recipe
Prep Time 2 hours
6 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 10 Drumsticks

Equipment

  • Parchment paper
  • An object 12 inches in diameter (for tracing)
  • Pen or Pencil
  • Scissors
  • Tape

Ingredients
  

Salted Caramel:*

  • ⅓ cup water
  • 1 cup + 2 Tablespoons granulated sugar
  • 1 Tablespoon corn syrup
  • ¾ cup heavy cream
  • 1 ¼ teaspoon salt
  • ½ teaspoon vanilla

Salted Caramel Ice Cream:

  • Caramel from recipe above*
  • 2 cups heavy cream

Drumsticks:

  • 10 ounces semi-sweet chocolate chips
  • 3 Tablespoons coconut oil or vegetable oil**
  • 10 sugar cones
  • ¾ cup Heath toffee bits

Instructions
 

Make the Salted Caramel:

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

Make the Ice Cream:

  • In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Stir 1 cup of the whipped cream into the cooled caramel until combined. Pour this mixture in with the rest of the whipped cream and fold together until no more white streaks remain.
  • Pour mixture into a freezer-safe container, covering the top with aluminum foil. Freeze for 4-6 hours or overnight.

Assemble the Cones:

  • Place the chocolate chips and oil** in a medium microwave-safe bowl, and heat in the microwave until smooth and melted--I recommend removing the chocolate and stirring every 30 seconds so that you don't risk burning the chocolate.***
  • Drizzle 2-3 teaspoons of the melted chocolate into each cone, swirling to coat the interior. Allow excess chocolate to fall to the bottom of the cone for the chocolate "plug". Set cones upright in a glass and place in the freezer for at least 5 minutes. Reserve the rest of the chocolate for the tops of the Drumsticks.

Prepare the Parchment Cones:

  • Trace a plate (or anything round) that is 12 inches in diameter on a piece of parchment paper. Cut out the circle, then cut it into 4 equal quarters. Repeat process until you have 10 quarters.

Assemble the Drumsticks:

  • Remove cones from freezer, then wrap each one with a parchment quarter, securing with a piece of tape (see photos above).
  • Working one at a time, use a small spoon to scoop the ice cream into a cone, filling almost to the top of the parchment paper. Immediately return to the freezer, and repeat with the rest of the cones. Allow cones to chill in the freezer for at least 2 hours.
  • If melted chocolate has hardened, re-melt it in the microwave at 30-second increments until smooth. If possible, pour melted chocolate into a smaller, flat-bottomed bowl to make dipping easier. Place toffee bits into a small bowl.
  • Again, working one at a time, remove a cone from the freezer, dip the top of the cone into the chocolate. Allow excess chocolate to drip off, then immediately dip (or sprinkle) in toffee bits. Return to the freezer and repeat process with the rest of the cones. Keep in the freezer until ready to serve.

Notes

*An equal amount of store-bought caramel can be substituted.
**Depending on the brand of chocolate chips you use, you might need to use less oil. Start with 2 Tablespoons, and add more if it's still too thick to dip the cone in.
***Alternatively, the chocolate and oil can be melted together in a medium saucepan over low to medium-low heat, stirring frequently with a silicone spatula to prevent burning.