Salted Caramel Ice Cream Cone Cake

Name: Salted Caramel Ice Cream Cone Cake
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 14 pizzelle (thin Italian waffle cookies) or thin butter cookies; 118 milliliters dulce de leche or caramel sauce; 946 milliliters chocolate ice cream, slightly softened; 177 milliliters chocolate fudge sauce; 1 teaspoons flaky sea salt; 5 sugar cones; 59 milliliters toffee bits; 8 servings Unsalted butter, softened, for the pan; 946 milliliters vanilla-caramel swirl ice cream, slightly softened

Salted Caramel Ice Cream Cone Cake

Salted Caramel Ice Cream Cone Cake is a gluten free dessert. One serving contains 667 calories, 10g of protein, and 34g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. Summer will be even more special with this recipe. Head to the store and pick up vanilla-caramel swirl ice cream, caramel sauce, flaky sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 6 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Springform Pan

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.

Ingredients you will need

Chocolate Ice Cream

Caramel

Vanilla

Sauce

Fudge

Equipment you will use

Frying Pan

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.

Ingredients you will need

Dulce De Leche

Ice Cream

Sea Salt

Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream.

Ingredients you will need

Chocolate Ice Cream

Caramel

Vanilla

Sauce

Fudge

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.

Ingredients you will need

Ice Cream Cone

Dulce De Leche

Sea Salt

Fudge

Sauce

Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake.

Ingredients you will need

Toffee Pieces

Equipment you will use

Springform Pan

Serve immediately or freeze for up to 2 days.

Photograph by Kana Okada

Equipment

Baking Paper

Springform Pan

Frying Pan

Ingredients

Servings:

pizzelle (thin Italian waffle cookies) or thin butter cookies 118milliliters

dulce de leche or caramel sauce 946milliliters

chocolate ice cream, slightly softened 177milliliters

chocolate fudge sauce 1teaspoons

flaky sea salt 5

sugar cones 59milliliters

toffee bits 8servings

Unsalted butter, softened, for the pan 946milliliters

vanilla-caramel swirl ice cream, slightly softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.