Drumstick Sundae Jars | Food Wishes

Hello, this is Chef John from foodwishes.com with drumstick Sunday jars. That's right, we're doing my favorite ice cream truck treat in jar form. And my favorite part of a drumstick was always the chopped peanut stuck to that crispy chocolate shell, which was always gone after the first two bites. Well, with these, we're going to be able to get everything with every bite. And to get started, we will take some sugar cones and some type of thin serrated knife. And we're going to create an optional garnish by gently sawing around the cone about a couple inches from the tip. And once we've scored that as shown, we can go ahead and snap that off. And then we'll use that to make a pointy and very provocative garnish for the top. So you're going to have to decide whether this couple extra minutes is worth the effort. I mean, you are after all the Jason Bourne of whether your Sunday jar has a horn. But it is a proven scientific fact that people love pointy food. So, I'm really hoping you do this step. But anyway, once those are done, we'll transfer the rest of the cones into a bag and we will give those a little bit of a smashing just to break them up into some nice smaller pieces. Oh, and by the way, we only need the four cones we cut the bottoms off for this. Okay, when I did this step, I was still trying to decide how big I wanted to make these. So, I tossed in a couple extra cones just to be safe, but upon further review, just those four cones would have been perfect. But anyway, once those are set, we'll transfer them into a bowl, and we will set those aside. And then we'll grab the jars we're going to use to build these in and a pencil, and we'll place that down on some parchment. And we will trace a circle around the bottom. And if we're making four of these, we're going to have to do this 12 times. And once we're done tracing, we'll flip that over so that our chocolate does not come in contact with the pencil lead. Oh yeah, safety first. And that's it. Once our templates done and our cones are crushed, we can move on to the melting of the chocolate, which involves transferring a half a cup of dark chocolate chips into a bowl. But before we melt this, we're going to remove two tablespoons. And we will set that aside. And I'll explain why in a few moments. And then what we'll do is zap that in the microwave. until that chocolate's nice and hot and will be completely fluid when stirred. And then what we'll do is add our unmelted reserved chocolate chips in. And we will start stirring and we will keep stirring until those chocolate chips are also melted in. And what I'm showing you here basically is a quick method to temper the chocolate, which is normally done in a multi-step process with very precise temperatures and times. But this simplified method works great. And once we've shaped the chocolate and it cools down and firms up, it'll be nice and crispy and have that signature snap. And that's it. Once our chocolate's set, we can head to our template. And we'll transfer on a nice rounded teaspoon into the center of each circle. And we'll go ahead and spread that out nice and evenly. Ideally going right up to but not over the line. And we do want these sort of thin so as to mimic the original drumstick. But if they're too thin, they're probably going to crack apart when you take them off the paper. So, make sure you're spreading over enough. And then what we'll do once our 12 circles have been formed is take our four cone horns and we'll dip the bottom into our chocolate and we'll place that in the center of four of these, which again is totally optional, but I'm not going to lie, I'm going to be very disappointed if you don't do this. But anyway, once four of those have been conhorned, we're going to take some chopped peanuts and we're going to generously apply those to all the exposed chocolate. And how small you chop these. And exactly how much you sprinkle over is going to be up to you. But as I mentioned, this is my favorite part of the drumstick. So, I'm going to put on a good amount. Oh, and please be sure you're using roasted and salted peanuts. All right. If they're not roasted or even worse, not salted, this will not taste good. And that's it. But once those have been nutted and we've done a little finetuning and had a couple little chef snacks, I went ahead and placed down some ramicans in the corners to keep the paper nice and flat. And then what we'll do is let that sit there until that chocolate hardens up. And if everything goes according to plan, we should be able to carefully peel that off, revealing a very crispy, very thin chocolate wafer embedded with our roasted salted peanuts, which is what's going to give us the mouth feel of a real actual drumstick cone. And then the other thing we'll do while our chocolate's still soft and melty is add a couple big spoons to our crushed up cones. And we will give that a quick stir to partially coat. All right, we don't need total coverage, but the more pieces we get coated, the better. And by the way, if that chocolate hardened up, you can always pop it in the microwave for a few seconds until it's fluid enough to use again. And that's it. Once thoroughly mixed, we will transfer that onto a piece of parchment. And we will spread it out into a nice thin layer. And we will let that sit and harden up. At which point, it's going to be ready to crumble up and layer in our jars. And that's it. Once all our elements are prepped, we can go ahead and start building our Sunday jar by first transferring in some vanilla ice cream into the bottom. And yes, I definitely kept these jars in the freezer until I was ready to use them. Right, the colder everything is, the better. And once we have our ice cream in, we'll top that with some of our chocolatecovered crush cone. And we should probably grab a spoon and make sure that's nice and firmly packed down. And then once we top that with a little more ice cream, we will place over one of our crispy chocolate peanut wafers. And we'll go ahead and press that in. And then we'll top that with another layer of ice cream, plus some more of the crushed cone mixture. And then one more chocolate peanut wafer. Oh, do not worry about the chocolate peanut wafer breaking up as you're working with it. Right. Once these are assembled, no one will ever know. And the only one you really want to be careful of is the one that has the cone horn that we're going to place on top since that really is the only thing we're going to be able to see. Speaking of which, after we've completed those two layers, we will pretty much fill this all the way to the top with vanilla ice cream. And once we have that smoothed out a little bit, we will grab one of the pieces with the cone and place that on top. And we will quickly place that in the freezer while we build the rest. And that's it. Once those are all done, we will leave those in the freezer until we're ready to serve. At which point, we'll set those out on some sort of attractive, enticing platter, or if you want something like this. And once people stop chuckling, I think they will all very quickly realize what they're about to enjoy, which is that drumstick Sunday cone from your childhood, only like 10 times better. Okay. And not only did we use better quality ingredients, we were able to use more of them and construct this in a way where we get that goodness in every bite. And while it might be tempting to do a shortcut version of this and just throw the peanuts and chocolate chips right into the ice cream, I think that little bit of time we invest in making the crispy wafers is more than worthwhile since that's going to give us virtually the same identical texture that makes the drumstick such a popular frozen treat. Okay, it might not seem like a big difference, but it is, right? It's a huge difference. And any real true fan of the drumstick will completely understand that. And of course, you could do variations on this since they do drumsticks with caramel and peanut butter. But whether you make a different version or do the original classics shown here, you'll be experiencing peak drumstick. Which is why I really do hope you give these a try soon. So, please follow the links below for the ingredient amounts, a printable written recipe, and much more info as usual. And is always in joy.