Drumstick-Inspired Profiteroles (A Frozen Dessert Masterpiece!)

Introduction & Inspiration

I am an absolute fanatic for desserts that creatively combine two beloved classics into one spectacular new treat, and this recipe for “Drumstick Profiteroles” is a true work of genius! It takes the elegant, airy French pastry shell of a profiterole and stuffs it with a custom ice cream loaded with chocolate-filled waffle cone pieces. Then, the entire creation is dipped in a crisp chocolate shell and sprinkled with roasted peanuts and flaky sea salt, perfectly mimicking the iconic Drumstick ice cream cone experience. It sounded like the ultimate nostalgic, fun, and sophisticated dessert mashup.

My inspiration for diving into this recipe came from a deep love for both classic cream puffs and the nostalgic joy of a Drumstick cone from the ice cream truck. The idea of translating those familiar flavors – creamy vanilla, crunchy cone, chocolate shell, salty peanuts – into the format of an elegant French pastry was incredibly exciting. It felt like a true showstopper dessert.

My goal is to guide you step-by-step through making these impressive frozen treats. While there are several distinct components – making the choux pastry, preparing the ice cream filling, and creating the chocolate shell – each stage is straightforward, and the final result is a stunningly delicious dessert that is guaranteed to wow anyone lucky enough to try one.

Let’s get ready to bake, fill, and dip our way to profiterole perfection!

Nostalgic Appeal / Comfort Food Connection

These Drumstick Profiteroles are a delightful journey through dessert nostalgia, brilliantly fusing a classic French pastry with an iconic American frozen novelty. Profiteroles, or cream puffs, evoke a sense of elegance and special occasions – often found in fine bakeries or served as a sophisticated dessert, filled with pastry cream or ice cream and drizzled with chocolate.

The Drumstick ice cream cone, on the other hand, is pure, unadulterated childhood nostalgia. It’s reminiscent of summer days, ice cream trucks, and that perfect, satisfying combination of creamy ice cream, a crunchy cone (especially the chocolate-filled tip!), a hard chocolate shell, and salty peanuts.

This recipe masterfully combines the sophisticated comfort of a profiterole with the playful, joyful comfort of a Drumstick cone. It’s a flavor and texture profile that feels both luxuriously grown-up and wonderfully reminiscent of happy, simple treats.

Making and enjoying these feels like indulging in a creative, imaginative dessert that honors two beloved classics from different culinary worlds.

Homemade Focus (Crafting Choux Pastry & Assembling a Masterpiece)

This recipe for Drumstick Profiteroles is a fantastic celebration of homemade pastry and creative dessert assembly. The heart of this recipe lies in crafting the light, airy profiterole shells (pâte à choux) from scratch, preparing the unique ice cream filling, making a “magic” chocolate shell, and carefully putting all the components together.

I love recipes that teach a foundational pastry skill, and making pâte à choux is incredibly rewarding. The process of cooking a flour, water, butter, and milk paste on the stovetop, then beating in eggs in a stand mixer to create a glossy, pipeable dough is a classic French technique that yields incredibly light, hollow pastry shells perfect for filling.

The homemade focus continues with the custom ice cream filling – folding crunchy, chocolate-filled waffle cone bites into softened vanilla ice cream. Making the chocolate shell by melting chocolate with coconut oil is another simple homemade step that creates that signature crisp coating. The final, careful assembly of each component showcases the art of homemade dessert creation.

From cooking the choux paste to dipping the frozen, filled profiteroles, every stage emphasizes the satisfying results of dedicated, from-scratch baking and assembly.

Flavor Goal

The primary flavor goal of these Drumstick Profiteroles is a multi-layered symphony of classic flavors and contrasting textures, perfectly capturing the essence of a Drumstick ice cream cone within an elegant profiterole shell.

The profiterole shell, made from pâte à choux, should be light, airy, crisp on the outside, and mostly hollow on the inside, providing a neutral yet slightly rich, eggy pastry casing.

The ice cream filling should be creamy and rich, with the classic taste of vanilla studded with the satisfying crunch of chocolate and waffle cone pieces.

The chocolate shell on top, made with semi-sweet chocolate and coconut oil, should be thin, crisp, and provide a rich, slightly bittersweet chocolate flavor that shatters when you bite into it.

The garnish of chopped roasted peanuts and flaky sea salt is crucial, adding nutty flavor, more crunch, and a salty counterpoint that enhances the sweetness of the chocolate and ice cream. The overall effect is a perfect balance of creamy, crispy, crunchy, chewy, sweet, and salty in one incredible bite.

Ingredient Insights

Let’s explore the key components for this showstopper dessert:

Ice Cream Filling:

• Vanilla ice cream: The creamy base. A good-quality ice cream is recommended.
• Chocolate-filled waffle cone bites (like Muddy Bites): The key to the “cone” element! These provide the crunch and inner chocolate surprise.

Profiteroles (Pâte à Choux):

• Whole milk, Unsalted butter, Water, Fine salt: These are cooked together to form the liquid base for the dough.
• All-purpose flour: Stirred into the hot liquid to form a paste (the “panade”).
• Large eggs: Crucial for leavening. Beaten into the cooled paste one at a time, they create the steam that makes the profiteroles puff up dramatically in the oven.

Chocolate Shell & Garnish:

• Semi-sweet chocolate, chopped: Provides a rich chocolate flavor for the shell. Using a good quality chocolate bar (chopped) often melts better than chips.
• Refined coconut oil: The secret to a “magic shell” topping. It helps the chocolate melt smoothly and makes it harden into a thin, crisp shell upon contact with the cold ice cream.
• Chopped roasted unsalted peanuts: The classic Drumstick topping for nutty flavor and crunch.
• Flaky sea salt: Enhances the chocolate and peanut flavors and balances the sweetness.

The specific use of waffle cone bites and the chocolate-coconut oil shell are key to recreating the Drumstick experience.

Essential Equipment

This multi-stage dessert requires several key pieces of baking and pastry equipment:

• A Stand mixer with the paddle attachment (or a sturdy hand mixer): Highly recommended for beating the eggs into the choux dough effectively.
• A Baking sheet: Lined with parchment paper or a silicone mat for baking the profiteroles.
• Saucepans (small for choux, another small one for a double boiler if melting chocolate that way).
• A Pastry bag fitted with a 3/4-inch round tip: For piping neat, uniform mounds of choux dough.
• Large bowls (one for ice cream, one heatproof for chocolate, etc.).
• An Ice cream scoop (1 1/2-ounce or similar small scoop).
• A Wide mug or liquid measuring cup: For the melted chocolate, to make dipping the profiteroles easier.
• Freezer space: Ample, level freezer space is absolutely critical for the multiple, lengthy freezing steps.
• A Sharp serrated knife: For slicing the cooled profiteroles in half.

A stand mixer and a pastry bag will make the choux pastry step much easier and more consistent.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Ice Cream Filling:

• 2 1/2 cups vanilla ice cream
• 1 cup roughly chopped chocolate-filled waffle cone bites (from two 2.3-ounce bags, such as Muddy Bites)

Profiteroles (Pâte à Choux Shells):

• 1/2 cup whole milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup water
• Pinch of fine salt
• 1/2 cup all-purpose flour
• 2 large eggs

Chocolate Shell & Garnish:

• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons refined coconut oil
• 2 tablespoons chopped roasted unsalted peanuts
• Flaky sea salt, for topping

These quantities yield approximately 12 Drumstick Profiteroles.

Have ice cream ready to soften and eggs at room temperature for the choux.

Step-by-Step Instructions (Building Your Frozen Masterpiece!)

Let’s create these incredible Drumstick Profiteroles, stage by stage:

Part 1: Prepare the Ice Cream Filling

1. Soften the 2 ½ cups of vanilla ice cream at room temperature for about 10 minutes until it’s easy to stir but not melted.
2. Transfer the softened ice cream to a large bowl and gently fold in the 1 cup of chopped waffle cone bites until they are evenly distributed.
3. Transfer this mixture to a freezer-safe container, cover, and place in the freezer until it is firm enough to scoop, at least 1 hour.

Part 2: Make and Bake the Profiterole Shells

1. Prepare Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cook the Panade: In a small saucepan, combine the ½ cup whole milk, 4 tablespoons unsalted butter, ¼ cup water, and a pinch of fine salt. Cook over medium heat, stirring occasionally, until the liquid is shimmering and the butter is completely melted, about 2 to 3 minutes.
3. Add the ½ cup of all-purpose flour all at once. Reduce heat to low and stir vigorously with a wooden spoon or spatula until the mixture forms a dough and pulls away from the sides of the pan. Continue to cook, stirring constantly, for about 3 minutes to dry out the paste slightly. The flour should smell slightly nutty but not brown.
4. Finish the Choux Dough: Immediately transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 2 minutes to release steam and cool the dough slightly.
5. With the mixer on medium speed, add 1 egg and beat until it is fully incorporated and the dough is smooth again. Scrape down the sides of the bowl. Beat in the remaining egg until a sticky, glossy, smooth dough forms.
6. Pipe and Bake: Transfer the prepared choux dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 12 mounds of dough onto the prepared baking sheet, each about 1 1/2 inches wide and 1 inch high, spaced about 1 inch apart. Use a wet fingertip to gently smooth out any pointy tops.
7. Bake for 25 to 30 minutes, until the profiteroles are puffed, deep golden brown, and feel crisp and light. Do not underbake, or they will collapse.
8. Transfer the baking sheet to a wire rack and let the profiterole shells cool completely.

Part 3: Assemble, Dip, and Finish

1. Fill and Freeze: Once the profiterole shells are completely cool, use a sharp serrated knife to carefully slice each one in half horizontally. Fill the bottom half of each profiterole with a 1 1/2-ounce scoop (a small scoop) of the prepared waffle cone ice cream. Press the profiterole tops down gently to adhere.
2. Place the filled profiteroles on a parchment-lined baking sheet and return them to the freezer until hardened, about 1 hour.
3. Make the Chocolate Shell: Bring a few inches of water to a simmer in a small saucepan. Combine the 4 ounces of chopped semi-sweet chocolate and 2 tablespoons of coconut oil in a heatproof bowl. Set the bowl over the saucepan (do not let the bowl touch the water) to create a double boiler.
4. Cook, stirring, until the chocolate is mostly melted. Remove from the heat and stir until completely smooth and fluid. Pour the melted chocolate into a wide mug or liquid measuring cup to make dipping easier. Let it cool slightly.
5. Dip and Garnish: Working quickly, hold the bottom of a frozen profiterole and dip the top into the slightly cooled chocolate to coat it, letting any excess drip off.
6. Immediately sprinkle the wet chocolate top with chopped roasted peanuts and a tiny pinch of flaky sea salt.
7. Final Freeze: Return the dipped profiteroles to the freezer on the parchment-lined baking sheet to let the chocolate shell set completely, at least 10 minutes. Serve frozen and enjoy!

The multiple freezing steps are essential for a clean assembly!

Troubleshooting

Pâte à choux and frozen desserts can be tricky, but here are some solutions:

• Problem: My profiterole shells didn’t puff up or they collapsed after baking.
  • Solution: The most common causes are an overly wet dough (ensure you cook the panade for the full 3 minutes to dry it out) or underbaking. The shells must be baked until they are deep golden brown and feel firm and light to the touch, ensuring the structure inside is dry enough to support itself. Opening the oven door too early can also cause them to collapse.
• Problem: Ice cream is melting too fast during assembly.
  • Solution: Work quickly and in a cool room if possible! Ensure the profiterole shells are completely cool before filling. Refreeze the filled profiteroles until they are rock solid before attempting to dip them in the warm chocolate.
• Problem: The chocolate shell is too thick, too thin, or seized.
  • Solution: For a thinner shell, add a tiny bit more coconut oil. For a thicker shell, use slightly less. Seizing (becoming grainy and hard) is caused by contact with water, so ensure your bowl and spatula are completely dry. Don’t overheat the chocolate.
• Problem: The profiteroles are difficult to slice in half neatly.
  • Solution: Use a sharp serrated knife and a gentle sawing motion.

Properly baking the choux pastry until fully dry and crisp is key.

Tips and Variations

Let’s customize these incredible frozen treats:

• Tip: When adding eggs to the choux dough, make sure the paste has cooled slightly so the eggs don’t scramble. Add them one at a time and ensure each is fully incorporated before adding the next.
• Variation: Use different flavors of ice cream! Chocolate, strawberry, or peanut butter ice cream would all be delicious. You can also chop up different candy bars or cookies to mix into the ice cream.
• Tip: For the smoothest chocolate shell, use a good quality chocolate bar (around 60-72% cacao) that you chop yourself, as chocolate chips can sometimes contain stabilizers that affect melting.
• Variation: Instead of peanuts, use chopped toasted almonds, pecans, or even pistachios for the garnish.
• Tip: If you don’t have a pastry bag, you can use two spoons or a sturdy zip-top bag with the corner snipped off to form the mounds of choux dough on the baking sheet.
• Variation: For a different look, instead of dipping, drizzle the chocolate shell over the tops of the frozen profiteroles, then immediately sprinkle with the peanuts and salt.

A fantastic recipe for showcasing your pastry skills!

Serving and Pairing Suggestions

Drumstick Profiteroles are an elegant, fun, and satisfying dessert perfect for special occasions.

Serving: Serve frozen, directly from the freezer. They are a self-contained, perfect single portion.

Pairing & Occasions:

• Dinner Party Dessert: A truly impressive showstopper to end a special meal.
• Birthday Celebrations: A sophisticated and fun alternative to a traditional ice cream cake.
• Summer Parties: A wonderful, cooling treat for a special summer gathering.
• Beverages: Pairs wonderfully with a cup of coffee or espresso to cut through the richness.

Their unique fusion of classic treats makes them a memorable dessert for guests.

Nutritional Information

This is a very rich and indulgent dessert, featuring pastry, ice cream, chocolate, and nuts. Nutritional info is highly approximate (per profiterole, assuming 12):

• Calories: 300-400+
• Fat: 20-28+ grams
• Saturated Fat: 12-18+ grams (High from butter, cream, ice cream, coconut oil)
• Cholesterol: 60-90+ mg (from eggs, butter, cream, ice cream)
• Sodium: 100-180+ mg
• Total Carbs.: 25-35+ grams
• Dietary Fiber: 1-3 grams
• Sugars: 15-25+ grams
• Protein: 4-7 grams

Definitely a special occasion treat, high in fat and sugar. Enjoy every decadent bite!

Print

Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Drumstick Profiteroles are a multi-component frozen dessert. Light, airy pâte à choux (cream puff) shells are baked and cooled. A custom ice cream filling is made by folding chopped chocolate-filled waffle cone bites into vanilla ice cream. The cooled choux shells are sliced in half, filled with a scoop of the ice cream mixture, and frozen until solid. The frozen profiteroles are then dipped in a homemade chocolate-coconut oil shell, sprinkled with roasted peanuts and flaky sea salt, and frozen one last time to set before serving.

Q&A:

Q: Can I make these ahead of time? A: Yes, absolutely! This dessert is ideal for making ahead in stages. You can bake the profiterole shells a day or two in advance and store them in an airtight container. The ice cream cake can be fully assembled and frozen for up to a week. The pavlova disc can be made a day or two ahead and stored in an airtight container at room temperature. The final assembly with fresh whipped cream and strawberries should be done just before serving for best results. Correction: This Q&A text seems to be from the previous “Frozen Pavlova” recipe. Let’s correct it for the profiteroles. Corrected Q&A: Q: Can I make these ahead of time? A: Yes, absolutely! This dessert is perfect for making ahead. You can bake and cool the profiterole shells and store them in an airtight container at room temperature for up to 2 days. You can also assemble the filled and frozen profiteroles (before the chocolate dip) and keep them well-wrapped in the freezer for up to a week. The final chocolate dipping and garnishing can be done a few hours before serving.

Q&A: How do I store leftover Drumstick Profiteroles? A: Store any leftovers in a single layer in an airtight, freezer-safe container in the freezer. They are best enjoyed within a week for optimal crispness of the shell and texture of the ice cream.

Q&A: Can I use a different filling besides the ice cream? A: Yes, you could fill the profiterole shells with classic pastry cream, whipped cream, or a chocolate mousse, and then top with the chocolate shell and peanuts for a non-frozen version. However, this specific recipe is designed for a frozen ice cream filling.

Q&A: What if I don’t have a stand mixer for the choux pastry? A: You can make choux dough with a sturdy wooden spoon and some arm strength, or with a powerful handheld electric mixer. It’s crucial to beat the eggs in one at a time until the dough becomes smooth and glossy. A stand mixer just makes this process easier.