Step 1

Stand short glasses inside a 9x13 pan. (Be sure top edge of cones are taller than glasses.)

Step 2

Microwave the hot fudge on HIGH for 15 seconds or until softened enough to pour.

Step 3

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.

Step 4

Remove ice cream from freezer to let thaw a few minutes before filling cones.

Step 5

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.

Step 6

Pack ice cream into the cone. (using a fruit juicer, as pictured, makes this step easier)

Step 7

Using an ice cream scoop, dip a perfect ball-shaped scoop on the top of the cone and press down firmly (but carefully).

Step 8

Turn cone upside down and dip top of cone in melted chocolate/oil mixture.

Step 9

Roll the chocolate covered ice cream into the chopped nuts and, if necessary, sprinkle the nuts over the chocolate to coat evenly.

Step 10

Place the Homemade Drumsticks back in the glasses and place them in the freezer.

Step 11

Repeat the process until all sugar cones are filled, dipped & sprinkled.

Step 12

Enjoy!

Step 13

*If not eating drumsticks immediately, see notes.