Caramel Cone Ice Cream Cake

Beat the heat with this amazing treat!  (Yeah, I just rhymed.)  This cake is really tasty, not too involved and certainly a crowd pleaser.  All this hot weather puts this dessert at the top of my list!

INGREDIENTS

  • 1 1/2 quarts Edy’s Chocolate Ice Cream, slightly softened
  • 1 1/2 quarts Edy’s Vanilla Ice Cream, slightly softened
    • These are the ice cream flavors I used, but you can use anything you want!  I wouldn’t have minded the cake being totally vanilla… but that’s just me
  • Approximately 14 vanilla pizzelles (if you can’t find these in your market, you can substitute thin butter cookies or even graham crackers would be good)
  • Approximately 1 1/4 cups Chocolate Fudge Sauce (store-bought or homemade)
  • Approximately 1 1/4 cups Caramel Sauce (store-bought or homemade)
  • Approximately 2/3 cups toffee chips
  • 2 Heath Bars, chopped
  • 2-3 sugar cones, crushed
  • Sea salt (optional)

HOW TO MAKE IT

  • 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 paper; the paper will extend a bit above the rim of the pan
  • Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface
  • Spread about 1/3 cup fudge sauce over the cookies
  • Then pour about 1/3 cup caramel sauce over the fudge and sprinkle 1/4 cup of sea salt and 1/3 cup of toffee bits on top of the caramel
  • Pack about half of the vanilla and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered
  • Drizzle with 1/3 cup fudge sauce and 1/3 cup caramel sauce and sprinkle with 1/4 tsp sea salt and 1/3 cup toffee bits
  • Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface
  • Spread 1/3 cup fudge sauce,1/3 cup caramel sauce, 1/4 tsp sea salt and 1/3 cup toffee bits over the pizzelle cookies
  • Top with scoops of the remaining vanilla and chocolate ice cream, smooth out the surface and drizzle with the remaining 1/4 cup each caramel and fudge sauce and sprinkle with the sea salt and crushed ice cream cones and garnish with whipped cream, if desired
  • Freeze until firm, at least 6 hours or overnight
  • Remove the side of the springform pan and the parchment. Press the chopped Heath bar into the side of the cake
  • Serve immediately or freeze for up to 2 days

 

   

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