We have been having a rather mild summer here, weather wise that is.

And while it has allowed for baking I know that many places are not having the type of weather we are having.

Therefore there is no desire to turn the oven on.

But the desire for something sweet never goes away. 🙂

I should know I lived in Phoenix for quite some time.

When I could only bake at 3am so as not to heat the whole house up.

I will say at least here in WA when it does heat up it usually does cool down to a decent temperature once the sun goes down.

In Arizona it will still be 100F at 11pm at night during the summer. I do not miss that.

I’m turning once again to one of my all time favorites from the ice cream truck.

The drumstick.

FYI there is a whole chapter in my cookbook that is ice cream themed, including a drumstick themed baked good.

Now I made these as mini but you could make one large one to share.

But what I like about the mini’s is that they allow for you to have more chocolate coating.

And I’m all about the chocolate coating.

Speaking of the chocolate coating, when you get to the part where you are putting the coating on you will want to work fast.

The coating is made to firm up quickly when it touches cold.

So have your peanuts ready to go so you can throw them on your Mini Drumstick Ice Cream Terrine as quick as you can.

Want More Ice Cream Recipes?

Mini Drumstick Ice Cream Terrine

For the Inner Chocolate Coating:
Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.
For the Terrine:
Line three mini loaf pans with plastic wrap, allowing 3 inches to extend over sides.
Scoop one cup vanilla ice cream into the bottom of each pan pressing the ice cream down into the loaf mold.
Top with 1/4 cup crushed sugar cones and 1/4 cup chopped peanuts pressing them into the ice cream.
Cover with about 1/4 cup chocolate coating thinly spread.
Add another 1 cup ice cream on top of that pressing down again to make sure it's taking the shape of the mold.
Sprinkle another 1/4 cup sugar cones on top of the ice cream, no peanuts this time.
Freeze for 4 hours or until firm.
For the Outer Chocolate Coating:
Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.
To finish the terrine:
Lift the ice cream terrine from the pan, using the plastic wrap as handles.
Invert on to a wire rack. Discard plastic wrap.
Cover the top and each side of the ice cream terrines.
Sprinkle with 1/4 cup chopped peanuts.
Only do one terrine at time. Move quickly as the chocolate will harden fast. I start with the sides first, then the top. I do this so that the peanuts will stick to the top.
Slice to serve.