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Stand short glasses inside a 9x13 pan. (Be sure top edge of cones are taller than glasses.)
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Microwave the hot fudge on HIGH for 15 seconds or until softened enough to pour.
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With a spoon, carefully pour hot fudge on the inside and around the sugar cone, letting it drip down the inside and pool in the bottom of the cone.
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Remove ice cream from freezer to let thaw a few minutes before filling cones.
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Place chocolate chips and oil in a microwave-safe bowl and heat on HIGH until almost all chips have melted. Stir until all chips have melted and mixture is smooth.
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Pack ice cream into the cone. (using a fruit juicer, as pictured, makes this step easier)
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Using an ice cream scoop, dip a perfect ball-shaped scoop on the top of the cone and press down firmly (but carefully).
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Turn cone upside down and dip top of cone in melted chocolate/oil mixture.
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Roll the chocolate covered ice cream into the chopped nuts and, if necessary, sprinkle the nuts over the chocolate to coat evenly.
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Place the Homemade Drumsticks back in the glasses and place them in the freezer.
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Repeat the process until all sugar cones are filled, dipped & sprinkled.
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Enjoy!
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*If not eating drumsticks immediately, see notes.