No-Bake Drumstick Ice Cream Fudge
No-Bake Drumstick Ice Cream Fudge recipe inspired by the flavors of classic Drumstick ice cream cones. This is amazing, tasting just like the real deal. Creamy fudge with crushed sugar cones on top, then dipped into a yummy chocolate and salted peanuts. Such a great, tasty and easy fudge to make!
Welcome to your new favorite summer obsession! Let’s be honest, summer is hot, your oven deserves a little vacation, and frankly, so do you. Enter the No-Bake Drumstick Ice Cream Fudge which is the boss amongst my fudge recipes.
This fudge I’m sharing with you today is a dessert so rich, so nostalgic, and so stupidly easy, it’s practically a no-brainer. If you’ve ever dreamt of what would happen if a Drumstick cone and a pan of fudge had a delicious love child—this is the recipe you’ve been waiting for. Even the beginners can do this recipe. This simple recipe is as easy as my Sugar Cookie Fudge was if you have tried that one.
No-Bake Drumstick Ice Cream Fudge is a mouthful to say, but this no-bake dessert is a layered square of pure joy. Think chocolate, peanuts, waffle cone crunch, and a hint of vanilla—all the greatest hits of a Drumstick ice cream cone, remixed into a fudgy, sweet treat that doesn’t require turning on your oven or breaking a sweat. Well, unless you’re taste-testing while standing in front of the fridge, which I totally support that and do that on the regular when I make my Rocky Road Fudge.
Let me break down these amazing flavors for you so you can dream about this little treat and hopefully make it for yourself. The chocolate fudge base is a creamy, smooth, and rich layer that is the backbone of this dessert. The crushed waffle cone adds the crunch factor and brings those “Skippy” ice cream truck memories back; minus the sticky hands you’re left with after the face.
The chopped peanuts give it a salty, crunchy contrast that elevates everything (plus it makes you feel like you’re eating something slightly grown-up). Hello, peanuts equal protein. So, these are actually healthy? The white chocolate and marshmallow creme layer adds a bit of fancy flair to the layers we’re talking about. Because you’re worth it. The vanilla extract adds extra sweetness to this layer.
The base of this fudge is rich, velvety chocolate fudge—sweet, indulgent, and just the right amount of melt-in-your-mouth. But then BAM you hit a crunchy bite of salted peanuts to contrast the sweetness from the chocolate. That salty kick cuts through the sweetness like a flavor plot twist you didn’t see coming and didn’t even know you need (but absolutely do).
This No-Bake Drumstick Ice Cream Fudge is summer’s version of perfection. It’s nostalgic, fun, a little over-the-top (but in the best way), and very dangerously addictive. Make it for your next summer picnic, for friends, family, or just yourself. Don’t be surprised when people ask for the recipe before they’ve even finished their piece because it’s that good.
Summer happiness really is just a square of this fudge away. Let me know what you think after you try it!
Tips and tricks!
- Store in an airtight container for up to 3-4 days on the counter or in the fridge. You can also store in the freezer, if you want it extra chilled and firm.
- You can feel free to crush the sugar cones as thin and fine as you’d like.
- Use salted peanuts for that perfect sweet-salty balance.
- You can expedite the drying time by placing the chocolate covered fudge in the fridge until hardened.
No-Bake Drumstick Ice Cream Fudge
Ingredients
- 2 cups sugar
- 4 oz unsalted butter
- 1/2 cup heavy cream
- 12 oz white chocolate chips
- 7 oz jar of marshmallow creme
- 2 tsp vanilla extract
- 2 sugar cones crushed
- 6 oz semisweet chocolate chips
- 1 tbsp vegetable or canola oil
- 1 cup chopped salted peanuts
Instructions
- Line an 8x8 baking dish with parchment paper (leave the edges hanging off the sides so you can lift the fudge out the dish easily later on) and set aside.
- Add together the sugar, butter and heavy cream into a large saucepan, bring to a boil over medium heat.
- Reduce the heat to medium-low, cook for 6 to 7 minutes, stir constantly to prevent from burning. You can check to see if it’s ready by dropping a drop of it in a glass full of iced water, if you can grab the ball and it’s fudge-like, then it’s perfect.
- These next few steps need to be done pretty fast, remove from heat and immediately dump in the white chocolate chips, stir until it’s melted and mixed well.
- Add the marshmallow creme and mix well to combine. Add the vanilla extract and stir once again.
- Pour into the prepared pan. Instantly sprinkle the crushed sugar cones all over on top, lightly press down on them so they stick to the fudge. Let cool to room temperature, about 30-40 minutes.
- Lift out the baking dish and cut the fudge into 12 even cubes.
- In a microwave safe bowl add the semisweet chocolate chips and oil to the bowl, microwave for about 30 seconds and stir and repeat until completely melted. Let the chocolate sit for about 15 minutes.
- Place parchment paper down on a tray or counter. Dip the bottoms of the fudge into the chocolate and instantly dip into the peanuts right after, set down on the parchment paper to dry. Repeat until all the fudge is coated.
- Let the chocolate harden for about 1 hour, then serve! Enjoy!
Notes
Tips and tricks!
- Store in an airtight container for 3-4 days on the counter
- You can crush the sugar cones as thin and fine as you’d like.
- You can speed up the drying time by placing the chocolate covered fudge in the fridge until harden.
