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Introduction: Can a Tiny Dessert Be a Big Party Hit?

Have you ever bitten into a dessert that’s crispy, creamy, and chocolatey all at once? That’s what Drumstick Profiteroles are – little puffs filled with ice cream, dipped in chocolate, and sprinkled with peanuts! But here’s the big question: How can something so small taste so amazing? The secret is in the airy profiterole dough, a fun ice cream filling with waffle cone bits, and a few easy tricks we’ll share today. Whether you’re making them for a party, a family treat, or just because, this recipe is fun, yummy, and sure to make everyone smile. Let’s bake, fill, and dip our way to these delicious treats!

Overview: Why Drumstick Profiteroles Are Special

Drumstick Profiteroles are a fancy twist on the classic ice cream drumstick, with a light pastry shell and a chocolatey topping. Here’s why they’re so awesome:

Amazing Flavor: Creamy strawberry rhubarb ice cream with crunchy waffle cone bits, topped with rich chocolate and peanuts.
Fun Size: Bite-sized puffs are perfect for sharing or snacking.
Moderate Prep: Takes a bit of time to bake and freeze, but the steps are simple.
Versatile: Great for parties, birthdays, or a cool summer dessert.
Healthy-ish: Rhubarb in the ice cream adds fiber and vitamin C for a touch of nutrition.

Time Requirement: About 1 hour active time (20 minutes prep, 25-30 minutes baking, 15 minutes assembly), plus 2 hours freezing.
Difficulty Level: Moderate – great for bakers with some experience or beginners ready for a challenge.

These profiteroles are a cool, crunchy treat that everyone will love!

Essential Ingredients

To make Drumstick Profiteroles, you’ll need ingredients for the ice cream filling, profiterole dough, and chocolate topping. Here’s what you’ll use and why each one matters:

Ice Cream Filling Ingredients

Strawberry Rhubarb Ice Cream (2 ½ cups): A tangy, creamy filling with rhubarb’s zesty kick (use the no-churn recipe from your previous request or store-bought). Replaces vanilla ice cream for a rhubarb twist.
Chocolate-Filled Waffle Cone Bites (2 2.3-oz bags, about 1 cup chopped): Adds a crunchy, chocolatey surprise inside the ice cream.

Profiterole Dough Ingredients

Whole Milk (¼ cup): Adds moisture and richness to the dough.
Unsalted Butter (4 tbsp): Creates a tender, golden pastry.
Fine Salt (pinch): Enhances the dough’s flavor.
All-Purpose Flour (½ cup): Forms the structure of the light, puffy profiteroles.
Large Eggs (2): Give the dough its rise and glossy texture.

Chocolate Topping Ingredients

Semisweet Chocolate (4 oz, chopped): Melts into a smooth, rich coating.
Refined Coconut Oil (2 tbsp): Helps the chocolate form a shiny, crackly shell.
Chopped Roasted Unsalted Peanuts (2 tbsp): Adds a nutty crunch.
Flaky Sea Salt (for topping): A tiny sprinkle enhances the sweet flavors.

Substitutions and Variations

Gluten-Free: Use a 1:1 gluten-free flour blend for the dough and gluten-free waffle cone bites.
Vegan: Use vegan ice cream, vegan butter, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and dairy-free chocolate.
Ice Cream Swap: Use vanilla, chocolate, or coffee ice cream instead of strawberry rhubarb.
Nut-Free: Skip peanuts and use crushed waffle cones or sprinkles for crunch.
No Coconut Oil: Use vegetable oil or butter, but the chocolate shell may be softer.

These ingredients are easy to find and make a dessert that’s both fun and delicious!

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Step-by-Step Instructions

Let’s make Drumstick Profiteroles! Follow these simple steps, and you’ll have a batch of tasty treats in no time. I’ve added tips to make it easy.

Step 1: Prepare the Ice Cream Filling

Let 2 ½ cups strawberry rhubarb ice cream soften at room temperature for 10 minutes.
Transfer to a large bowl and fold in 1 cup chopped chocolate-filled waffle cone bites.
Transfer to a container and freeze until hard enough to scoop, at least 1 hour.

Tip: Stir gently to keep the waffle cone bits intact. Use a sturdy spoon to mix evenly.

Step 2: Make the Profiterole Dough

Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
In a small saucepan, combine ¼ cup whole milk, 4 tbsp unsalted butter, ¼ cup water, and a pinch of fine salt. Cook over medium heat until the mixture is shimmering and the butter is melted, about 2-3 minutes.
Stir in ½ cup all-purpose flour to form a dough. Cook, stirring, for about 3 minutes, until the dough pulls away from the pan and smells slightly nutty (don’t let it brown).

Tip: Stir constantly to avoid lumps. The dough should be smooth and slightly glossy when ready.

Step 3: Finish the Dough

Transfer the dough to a stand mixer bowl and beat on medium-high speed for about 2 minutes to cool slightly.
Add 1 egg and beat until fully combined. Add the second egg and beat until the dough is sticky and glossy.

Tip: If you don’t have a stand mixer, use a hand mixer or beat vigorously by hand. The dough should be smooth and pipeable.

Step 4: Pipe and Bake the Profiteroles

Transfer the dough to a pastry bag fitted with a ¾-inch round tip.
Pipe 12 mounds of dough (1 ½ inches wide, 1 inch high, 1 inch apart) onto the prepared baking sheet. Smooth pointy tops with a wet finger.
Bake for 25-30 minutes, until deep golden and crisp. Cool completely on a wire rack.

Tip: Don’t open the oven door during baking to keep the puffs airy. Check for crispness before removing.

Step 5: Fill the Profiteroles

Slice the cooled profiteroles in half horizontally.
Scoop a 1 ½-oz portion of the prepared ice cream into each profiterole, pressing the tops gently to adhere.
Place on a baking sheet and freeze until hardened, about 1 hour.

Tip: Work quickly to keep the ice cream firm. Use a small ice cream scoop for even portions.

Step 6: Make the Chocolate Topping

Bring a few inches of water to a simmer in a small saucepan.
Combine 4 oz chopped semisweet chocolate and 2 tbsp refined coconut oil in a heatproof bowl set over the saucepan (not touching the water).
Stir until mostly melted, then remove from heat and stir until smooth. Pour into a wide mug or liquid measuring cup and let cool slightly.

Tip: Stir gently to avoid overheating the chocolate. Cooling slightly prevents melting the ice cream.

Step 7: Dip and Serve

Hold the bottom of a frozen profiterole and dip the top into the chocolate to coat, letting excess drip off.
Sprinkle with ½ tsp chopped peanuts and a pinch of flaky sea salt.
Return to the freezer for at least 10 minutes to set the chocolate.
Serve immediately or store in the freezer until ready.

Tip: Dip quickly to keep the ice cream cold. Serve on a chilled platter for a party-ready look.

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Assembly: Making It Look Irresistible

Your Drumstick Profiteroles are ready to wow! Here’s how to make them look as yummy as they taste:

Texture: The crispy profiterole shell, creamy ice cream, and crunchy chocolate shell create a fun bite.
Topping: The chocolate coating, peanuts, and sea salt add a shiny, nutty finish that’s so inviting.
Presentation Tips:
- Serve on a chilled platter or in paper liners for a fancy, bite-sized treat.
- Garnish with extra waffle cone bits or a mint leaf for color.
- Arrange in a pyramid for a party centerpiece.
- Offer with napkins – these can be a little messy but so worth it!
Serving Idea: Set out a tray of profiteroles at a party and let guests grab their own for a fun, interactive dessert.

These profiteroles are so cute and tasty, they’ll disappear fast!

Storage and Make-Ahead Tips

Want to enjoy Drumstick Profiteroles later or prep ahead? Here’s how to keep them fresh:

Storing Leftovers:
- Store in a freezer-safe container in the freezer for up to 1 week.
- Place parchment paper between layers to prevent sticking.
Serving:
- Let sit at room temperature for 2-3 minutes to soften slightly for easier biting.
- Tip: Refresh the chocolate shine by dipping in warm chocolate if needed.
Make-Ahead:
- Bake profiterole shells up to 2 days ahead; store in an airtight container at room temperature.
- Prepare the ice cream filling up to 1 week ahead and freeze.
- Assemble and freeze filled profiteroles (without chocolate) up to 1 day ahead; dip in chocolate before serving.

These tips make these profiteroles perfect for parties or planning ahead!

Recipe Variations

Get creative with Drumstick Profiteroles! Here are some fun twists:

Strawberry Rhubarb Swirl: Use the no-churn strawberry rhubarb ice cream as is, or swirl in extra rhubarb sauce for a tangy kick.
Cookies and Cream: Use cookies and cream ice cream and swap peanuts for crushed Oreos.
Salted Caramel: Use caramel ice cream and drizzle with caramel sauce instead of chocolate.
Mocha Profiteroles: Use coffee ice cream and add 1 tsp espresso powder to the chocolate topping.
Tropical Twist: Use mango ice cream and top with toasted coconut instead of peanuts.
Gluten-Free or Vegan: Use the substitutions listed above for special diets.

These variations keep the profiteroles exciting and let you play with flavors!

Conclusion: Time to Enjoy Your Drumstick Profiteroles!

You did it – you made Drumstick Profiteroles that are crispy, creamy, and totally yummy! These little treats are perfect for parties, family nights, or any time you want a cool dessert. With their tangy ice cream, crunchy topping, and cute size, they’re sure to make everyone happy. Don’t be afraid to try a variation or add your own spin – baking is all about having fun! Pop them on a platter, share with friends, or sneak one from the freezer with a smile. Let me know in the comments how your profiteroles turned out – I can’t wait to hear about it!

Drumstick Profiteroles

Author: Alyssa

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Ingredients

To make Drumstick Profiteroles, you’ll need ingredients for the ice cream filling, profiterole dough, and chocolate topping. Here’s what you’ll use and why each one matters: