The Ultimate Salted Caramel Ice Cream Cone Cake
A tall, decadent no-bake ice cream cake built in a springform pan with a parchment collar. It features layers of pizzelle cookies, chocolate fudge sauce, and alternating scoops of vanilla-caramel swirl and chocolate ice cream. The ice cream layers are swirled with dulce de leche and flaky sea salt for a salted caramel effect. The cake is finished with inverted sugar cones on top and toffee bits pressed into the sides.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (includes freezing time)
- Yield: 12-16 servings
- Category: Dessert
- Method: No-Bake, Layering, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Unsalted butter, softened, for the pan
- 14 pizzelle (thin Italian waffle cookies) or thin butter cookies
- 3/4 cup chocolate fudge sauce
- 1 quart vanilla-caramel swirl ice cream, slightly softened
- 1 quart chocolate ice cream, slightly softened
- 1/2 cup dulce de leche or caramel sauce
- 1/2 teaspoon flaky sea salt
- 5 sugar cones
- 1/4 cup toffee bits
Instructions
- Prepare an 8-inch springform pan by buttering the side and lining it with a 24-by-6-inch strip of parchment paper to create a collar that extends above the rim.
- Arrange half of the pizzelle cookies in the bottom of the pan, breaking them as needed to cover the surface.
- Spread 1/4 cup of fudge sauce over the cookie layer.
- Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops. Drizzle with 1/4 cup of dulce de leche and sprinkle with 1/4 teaspoon of sea salt.
- Top with the remaining pizzelle cookies, pressing gently to create an even surface. Spread another 1/4 cup of fudge sauce over this cookie layer.
- Top with scoops of the remaining vanilla-caramel and chocolate ice cream.
- Drizzle with the remaining 1/4 cup each of dulce de leche and fudge sauce. Sprinkle with the remaining 1/4 teaspoon of sea salt.
- Arrange the 5 sugar cones, point-side up, on top of the cake.
- Freeze until firm, for at least 6 hours or overnight.
- When ready to serve, remove the side of the springform pan and the parchment paper collar.
- Press the toffee bits into the side of the cake.
- Serve immediately, or cover and freeze for up to 2 days.
Notes
- A key technique for this recipe is using a parchment paper collar inside the 8-inch springform pan to build a tall cake.
- The cake can be made ahead and stored, covered, in the freezer for up to 2 days.
Find it online: https://cookupjoy.com/salted-caramel-ice-cream-cone-cake/