Hi everyone! I’m Marly from Namely Marly. When Wendy invited me to contribute to AMFT, she asked for a frozen-treat recipe. I was thrilled and immediately started brainstorming. After considering countless ideas, none felt quite right—until one afternoon at a bakery I spotted a tray of banana chocolate chip muffin tops that caught my eye. The crunchy, caramelized edges made me nostalgic for my favorite childhood frozen treat: the classic Drumstick—vanilla ice cream in a waffle cone, dipped in chocolate and sprinkled with chopped peanuts.
That bakery moment sparked an idea: muffin tops and Drumsticks share a trait—the best part is at the top. But while muffin tops get all the attention, Drumsticks don’t have their own standalone “top.” So I set out to create a bite-sized version that captures the quintessential Drumstick crunch and flavor without the cone. The result is Frozen Drumstick Bites: vegan, gluten-free, and perfectly portable.
These little bites combine creamy dairy-free vanilla ice cream, a crisp chocolate shell, salty crushed pretzels, and chopped roasted peanuts. By forming the ice cream into small rounds, dipping them in chocolate, and finishing with pretzels and peanuts, you get all the Drumstick hallmarks—chocolate, crunch, and peanutty goodness—without having to navigate a waffle cone. They firm up in the freezer and store well in an airtight container for easy snacking.
This recipe is simple to follow and perfect for those who want a nostalgic frozen treat that’s allergy-friendly. Below is the recipe card with ingredients and step-by-step instructions to make about two dozen bites. Whether you’re serving them at a gathering or enjoying them one by one, these Drumstick Bites deliver that satisfying contrast of creamy and crunchy in every bite.
Frozen Drumstick Bites | dairy-free ice cream
24
1 hour
1 hour
2 hours
These frozen Drumstick bites are a dairy-free and gluten-free, bite-sized version of the classic frozen dessert cones—perfect for gatherings or an easy treat at home.
Ingredients
- 1 pint vanilla vegan ice cream (I used Soy Dream Vanilla)
- 1 cup dairy-free dark chocolate chips
- 3–4 tablespoons coconut oil
- 1 cup gluten-free pretzels
- 1 cup roasted peanuts, chopped
Instructions
- Set the ice cream on the counter to soften. Meanwhile, find two small pans that will fit in your freezer (cookie sheets or small cake pans work well) and line each with waxed paper. Clear space in the freezer so the pans can sit flat.
- Using a melon baller or small ice cream scoop, form small balls of ice cream and place them on the first prepared pan. Work quickly. When you’re halfway through the container, place the first pan in the freezer and continue making balls on the second pan.
- Put the second pan in the freezer when you finish. Let the ice cream balls firm up for at least 30 minutes, preferably an hour.
- Place the chocolate chips in a microwave-safe bowl, spoon 3 tablespoons of coconut oil over them, and stir to coat. Microwave in 20-second intervals, stirring between, until the chocolate melts. Set aside.
- Put the pretzels in a plastic bag and crush them into coarse crumbs with a rolling pin. Pour the pretzel crumbs onto a small plate.
- Set up a work station with the frozen ice cream balls, the melted chocolate bowl, the pretzel crumbs, and the chopped peanuts.
- Remove the first pan of firm ice cream balls. Insert a toothpick into the center of a ball, dip it into the melted chocolate, turning quickly so the sides are coated but not the bottom. Roll the chocolate-coated ball in the pretzel crumbs and place it back on the pan. Work quickly and repeat until all balls on the pan are coated, then return the pan to the freezer. Repeat with the second pan.
- After the coated balls firm up (about an hour), add another teaspoon of coconut oil to the chocolate and heat for about 10 seconds to re-melt if needed. Use your fingers to dip the uncoated side of each ball into the chocolate, then press the wet chocolate into the chopped peanuts. Return the finished bites to the pan lined with waxed paper and freeze until firm.
- Once both pans are completely firm, transfer the Drumstick Bites to a lidded container or freezer bag for storage until serving.
- Any leftover chocolate, crushed pretzels, or chopped peanuts make a great topping for a bowl of ice cream.
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