Description
Imagine slicing into a chilled, no-bake cake layered with creamy vanilla-caramel and chocolate ice cream, crunchy pizzelle cookies, gooey fudge and dulce de leche, and topped with ice cream cones for a playful twist.
Ingredients
This ice cream cake uses a handful of ingredients to create its decadent layers and playful presentation. Here’s what you need and why each one matters:
- Unsalted Butter (softened, for greasing): Preps the pan for easy release.
- Why it matters: Ensures the cake unmolds cleanly.
- Substitution: Use coconut oil for a dairy-free option.
- Pizzelle Cookies (14, or thin butter cookies): Form the crunchy layers.
- Why it matters: Add a crisp, waffle-like texture that softens slightly with the ice cream.
- Substitution: Use graham crackers or wafer cookies.
- Chocolate Fudge Sauce (3/4 cup): Adds a rich, gooey layer.
- Why it matters: Brings chocolatey decadence to complement the caramel.
- Substitution: Use chocolate syrup or homemade ganache.
- Vanilla-Caramel Swirl Ice Cream (1 quart, slightly softened): Creates a creamy, sweet layer.
- Why it matters: Adds a caramel-infused creaminess that pairs with the salt.
- Substitution: Use plain vanilla or butter pecan ice cream with extra caramel sauce.
- Chocolate Ice Cream (1 quart, slightly softened): Adds a rich, contrasting layer.
- Why it matters: Balances the caramel with deep chocolate flavor.
- Substitution: Try coffee or mocha ice cream for a twist.
- Dulce de Leche or Caramel Sauce (1/2 cup): Provides gooey, caramel richness.
- Why it matters: Enhances the sweet-salty vibe.
- Substitution: Use store-bought or homemade caramel sauce.
- Flaky Sea Salt (1/2 tsp): Elevates the flavors with a salty kick.
- Why it matters: Balances sweetness and adds sophistication.
- Substitution: Use kosher salt sparingly if needed.
- Sugar Cones (5): Create a fun, decorative topping.
- Why it matters: Add a playful, ice cream shop vibe.
- Substitution: Use waffle cones or skip for a simpler look.
- Toffee Bits (1/4 cup): Add crunch to the sides.
- Why it matters: Provide a sweet, buttery crunch for texture.
- Substitution: Use crushed nuts or sprinkles.
Pro Tip: Soften ice cream in the fridge for 15-20 minutes for easy scooping, and use a high-quality dulce de leche for bold caramel flavor.
Instructions
Making Salted Caramel Ice Cream Cone Cake is all about layering and chilling for a stunning result. Follow these steps for a perfect dessert:
- Prep the Pan:
- Butter the sides of an 8-inch springform pan.
- Line the sides with a 24×6-inch strip of parchment paper, letting it extend above the rim for a tall cake.
- Tip: Secure parchment with a dab of butter to keep it in place.
- Create the First Layer:
- Cover the bottom of the pan with 7 pizzelle cookies, breaking them into smaller pieces to fit and cover the surface completely.
- Spread 1/4 cup chocolate fudge sauce evenly over the cookies.
- Tip: Use an offset spatula to spread the fudge smoothly.
- Add Ice Cream Layer:
- Scoop about half of 1 quart vanilla-caramel swirl ice cream and 1 quart chocolate ice cream, alternating flavors, to cover the fudge layer.
- Pack the ice cream down gently with a spatula to create an even layer.
- Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 tsp flaky sea salt.
- Tip: Alternate scoops for a marbled effect, and work quickly to keep ice cream firm.
- Add Second Cookie Layer:
- Top the ice cream with the remaining 7 pizzelle cookies, pressing gently to pack the ice cream and create an even surface.
- Spread another 1/4 cup chocolate fudge sauce over the cookies.
- Tip: Break cookies to fit snugly for a cohesive layer.
- Add Final Ice Cream Layer:
- Scoop the remaining vanilla-caramel and chocolate ice cream over the fudge, alternating scoops again, and pack down gently.
- Drizzle with the remaining 1/4 cup dulce de leche and sprinkle with the remaining 1/4 tsp flaky sea salt.
- Tip: Smooth the top for a neat finish before adding toppings.
- Top with Cones:
- Arrange 5 sugar cones, point-side up, on top of the ice cream layer, pressing lightly to secure.
- Tip: Space cones evenly for a balanced, playful look.
- Freeze:
- Freeze the cake until firm, at least 6 hours or overnight.
- Tip: Cover loosely with plastic wrap after 2 hours to prevent freezer burn.
- Finish and Serve:
- Remove the springform pan’s sides and peel off the parchment.
- Press 1/4 cup toffee bits into the sides of the cake for crunch.
- Slice into 6-8 wedges and serve immediately, or freeze for up to 2 days.
- Health Benefit: Ice cream provides calcium, but this rich dessert is best enjoyed as a special treat!