ice cream, chunks of pound cake, and gooey strawberry sauce.
In my earlier posts, I made a series of drumsticks I called Jupiter Cones because everyone said they were out of this world. This is a take on the dessert strawberry shortcake, so I used strawberry ice cream and stuffed chunks of pound cake in the cone along with strawberry topping. To finish it off, the dome is rolled in glazed pecans. Yum.
You can definitely have your cake and eat it too with this monster of a cone.
It’s pretty big, but then we wouldn’t be called Big Bang Bites if it were some skinny little baby drumstick you could eat in a minute. Have one of these and you’ll feel like summer should last forever.
Makes 8-10 drumsticks
8-10 sugar cones
1 half gallon of strawberry ice cream
1 pound cake, frozen or fresh (you’ll have leftovers)
1 jar of strawberry topping for ice cream
1 cup or more of chopped glazed pecans (can be purchased ready made in a package)
Rough chop the glazed pecans and set aside.
Cut the pound cake into 6 to 8 three-fourth inch slices, depending on how many cones you make. Cut each slice into 12 squares. Each cone should have at least nine chunks. Set aside.
Put a little ice cream in the bottom of the cone. Add pieces of pound cake and strawberry topping. Keep alternating everything until the cone is full. When you start building the dome, you have to work in layers as you add the pound cake and strawberry topping. I use a serving spoon to scoop the ice cream into flat layers. Then wrap it around the filling. Use the back of the spoon to smooth the ice cream layers. You should end up with only ice cream showing on the dome.
Roll the drumstick in the chopped pecans and place in freezer. You can put them on wax paper or stand in a cup. Freeze for 1 to 2 hours to set. Then store in zip lock bags.
Recipe by Pearl