6 sugar cones
6 graham crackers
6 Tbsp. melted butter
1 Tbsp. granulated sugar
pinch of salt
1 gal. vanilla ice cream, softened
5 mini drumsticks
1 c. heavy cream
1 c. chocolate chips
2 Tbsp. butter
1/4 chopped roasted peanuts
Make ganache. Place chocolate chips in a large glass bowl. In
saucepan, heat cream until bubbles form; pour over chips. Add
butter. Let sit for 5 minutes; whisk until smooth. Let cool.
In food processor, pulse sugar cones and crackers until fine; pour
into large bowl. Add butter, sugar and salt; stir. Grease a pie
dish with cooking spray; press crust into dish.
Spread ice cream in a thick heavy layer; top with inverted mini
drumsticks. Press ice cream topping into vanilla ice cream. Freeze
for 30 minutes. Pour ganache over ice cream and drumsticks; sprinkle
chopped pecans on top. Freeze until solid, about 4 hours.
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