Prepare the Ice Cream Base

• In a chilled mixing bowl, combine the cold heavy cream and vanilla extract. Using a mixer with a whisk attachment, beat the mixture on medium-high speed until stiff peaks form. Be cautious not to overwhip.
• Gently fold in the chilled sweetened condensed milk until fully incorporated.

Mold the Ice Cream

• Line a 9×9-inch baking dish with parchment paper, ensuring there’s overhang on the sides for easy removal.
• Pour the ice cream mixture into the prepared dish, smoothing the top.
• Freeze for at least 8 hours or overnight until the ice cream is firm.

Shape into Drumsticks

• Once the ice cream is solid, lift it out of the dish using the parchment overhang and place it on a cutting board.
• Using a warm knife (run it under hot water and dry it), cut the ice cream into pieces resembling chicken drumsticks.
• Insert a wooden stick or skewer into the base of each piece to serve as a handle.
• Place the shaped pieces on a parchment-lined baking sheet and freeze for an additional 2 hours to ensure they are firm.

Prepare the Coating

• In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave at 50% power in 15-second intervals, stirring between each, until melted and smooth. Allow the mixture to cool slightly.
• Place the crushed cornflakes in a shallow dish.

Coat the Ice Cream Drumsticks

• Working with one piece at a time (leave the others in the freezer), dip the ice cream drumstick into the melted white chocolate, ensuring it is fully coated.
• Immediately roll the coated ice cream in the crushed cornflakes, pressing gently to adhere the flakes.
• Return the coated drumstick to the baking sheet.
• Repeat the process for all pieces.
• Once all drumsticks are coated, freeze them for at least 1 hour before serving.