Photo: Salted Caramel Ice Cream Cone Cake Recipe
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
Directions
Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies.
Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.
Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.
Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.
Photograph by Kana Okada
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By mssarahbunker
on June 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this cake for Father's day after being bugged to make it since the recipe appeared in food network magazine. I have photos,mine looks exactly as the one displayed. Everyone seemed to enjoy the cake. The contrast of the sweet ice cream and sea salt was really nice.
I used a piping bag for the layer of fudge because spreading anything onto a layer of pizzelle cookies at the bottom of a springform pan that ended up being 6 inches in height by the time I cut my parchment is close to impossible. I ended up heating up both the fudge and dulce de leche for easier drizzling and layering.
The recipe was pretty easy to follow, the only pain was covering the cake sides in toffee, the kitchen was not pleased. Also,make this cake 24hrs in advance. You really need the ice cream to set up in the springform pan before you even think about taking that ring off of the cake and then apply the toffee and freeze yet again.
Have fun!!!
Read all 1 reviews