My cake seems soft and the layers are messy. What happened?

The key to neat layers is ensuring the ice cream is softened but not melted, and that the entire cake is frozen completely solid before unmolding and slicing. An overnight freeze is highly recommended for the best, most stable result.

What are pizzelle cookies and where can I find them?

Pizzelles are traditional Italian waffle cookies. They are very thin, crisp, and have a flavor similar to a waffle cone or a sugar cone. You can usually find them in the cookie aisle or the international foods section of most major grocery stores.

Do I have to use a springform pan?

A springform pan is highly recommended because the removable sides make it easy to unmold this delicate, tall cake without damaging it. You could try assembling it in a deep cake pan lined with a lot of plastic wrap overhang, but it will be much more difficult to remove cleanly.

Salted Caramel Ice Cream Cone Cake: The #1 Ultimate Party Recipe

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.

Author: Evelyn
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/