Ice Cream Cake with Sugar Cone Crust
User Reviews
4.9
14 reviews
Excellent
Ice Cream Cake with Sugar Cone Crust
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Sugar Cone Crust:
- 12 Sugar Cone finely crushed (about 113 grams, 1 1/2 cups
- 1 tablespoon granulated sugar
- 6 tablespoons butter melted, salted
Ice Cream Layers:
- 1 quart blueberry ice cream softened until spreadable
- 1 quart vanilla ice cream softened until spreadable
- 1 quart strawberry ice cream softened until spreadable
- [Hot fudge sauce] or other dessert sauces, for serving (optional)
Instructions
- In a medium bowl, stir together the crushed sugar cones, sugar and butter until evenly mixed. Press the mixture evenly on the bottom of a 9- or 10-inch springform pan (if using a 9-inch pan, make sure the sides are at least three inches high). Freeze for at least 20 minutes.
- Stir the blueberry ice cream until smooth (so that all the soft/melty areas are incorporated). Spread evenly over the chilled crust. Freeze until firm, about 30 minutes.
- Do the same with the vanilla ice cream and spread evenly over the blueberry ice cream layer; freeze until firm.
- Finish with the strawberry ice cream - stirring to combine and then spreading evenly over the vanilla ice cream. Freeze for at least an hour before covering the top with plastic wrap, otherwise it will stick and make a mess of the top of the cake. You can also serve at this point.
- Well-covered, the cake can be frozen for 1-2 weeks.
- Before serving, remove the cake from the freezer and let it sit at room temp for 10-15 minutes before unmolding the sides of the pan. For easier, clean slices, run a long, thin knife under hot water and wipe clean before each slice.
- Serve the cake slices with hot fudge sauce, if desired (or any other toppings worthy of an ice cream cake!).
Notes
- Ice Cream Flavors: it totally goes without saying (but I'll say it anyway), but this cake is highly adaptable to different ice cream flavors so let your imagination (and grocery store options) go crazy.
- Plan Ahead: this recipe is shockingly easy - but you WILL need to plan time for each layer to harden in the freezer before adding the next layer.
- Baking Pans: If you don't have a springform pan, you could probably make this in a casserole-type dish (like a 9X13-inch maybe?) or in a cake pan. Just make sure the sides of the cake pan (if using a 9-inch) are at least 3-inches high so you can fit in all the luscious ice cream.
Nutrition Information
Show Details
Serving
1 Serving
Calories
537kcal
(27%)
Carbohydrates
66g
(22%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
95mg
(32%)
Sodium
218mg
(9%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 537kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 95mg | 32% |
| Sodium | 218mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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