Drumstick Profiteroles
Turn the beloved nostalgic Drumstick ice cream cone into an elegant homemade dessert with these Drumstick Profiteroles. Light, airy profiterole shells hold vanilla ice cream studded with crunchy, chocolatey waffle cone pieces, then get dipped in a glossy homemade magic shell and sprinkled with roasted peanuts and flaky sea salt. It’s a playful yet sophisticated take on a childhood favorite—perfect for impressing guests or satisfying a sweet tooth at home.
Recipe Details
Level: Intermediate
Total Time: 3 hours 30 minutes
Active Time: 1 hour
Yield: 12 servings
Ingredients
Directions
Let the ice cream soften at room temperature for 10 minutes, then transfer to a large bowl and fold in the chopped waffle cone pieces. Pour into a container and freeze until firm enough to scoop, at least 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a small saucepan, combine milk, butter, 1/4 cup water, and fine salt. Cook over medium heat until the liquid shimmers and the butter melts, 2 to 3 minutes. Stir in flour to form a dough, then cook, stirring constantly, until the dough pulls away from the pan sides and the flour smells lightly nutty (do not brown), about 3 minutes.
Transfer the dough to a stand mixer bowl and beat on medium-high speed until slightly cooled, about 2 minutes. Add one egg and beat until fully incorporated, then add the remaining egg and beat until the dough is sticky and glossy.
Spoon the dough into a pastry bag fitted with a 3/4-inch round tip. Pipe 12 mounds onto the prepared baking sheet—each about 1 1/2 inches wide, 1 inch high, and 1 inch apart. Smooth the pointy tops with a wet finger.
Bake until the profiteroles are deep golden and crisp, 25 to 30 minutes. Transfer the baking sheet to a wire rack and let cool completely.
Slice each profiterole in half horizontally. Fill the bottom half with a 1 1/2-ounce scoop of the ice cream, then press the top half down to adhere. Freeze until the ice cream hardens, about 1 hour.
In a small saucepan, bring a few inches of water to a simmer. In a heatproof bowl, combine chocolate and coconut oil. Set the bowl over the saucepan (do not let the bowl touch the water) and cook, stirring, until the chocolate is mostly melted. Remove from heat and stir until completely smooth. Pour the chocolate into a wide mug or liquid measuring cup and let cool slightly.
Hold a frozen profiterole by the bottom and dip the top into the chocolate to coat, letting excess drip off. Sprinkle with chopped peanuts and a pinch of flaky sea salt. Return to the freezer to set the chocolate, at least 10 minutes. Repeat with all profiteroles.
