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Ice Cream Cone Cake

Ice cream cone cake with a waffle-cone style crust, a thick swirled ice cream layer, and a whipped topping finish. Crushed sugar cones are pressed into a pan, then layered with softened ice cream and crowned with mini ice cream cones for an iconic party presentation.
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Prep Time 30 minutes
freezing 6 hours 30 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crushed sugar cone crust
  • 24 sugar cones Crushed (about 3 cups).
  • 6 tbsp unsalted butter Melted.
Ice cream filling and topping
  • 0.5 gallon vanilla or rainbow sherbet ice cream Softened.
  • 2 cup whipped topping For covering top and sides.
  • rainbow sprinkles Generously for the surface.
  • 6 mini ice cream cones For decoration; use 6-8.

Equipment

  • 1 springform pan

Method
 

Make the cone crust
  1. Crush the sugar cones and mix with melted unsalted butter until evenly coated, then press firmly into a 9-inch springform pan to form an even crust. Freeze for 15 minutes so the crust sets.
Add the ice cream layer
  1. Scoop the softened vanilla or rainbow sherbet ice cream over the frozen crust and spread in an even layer, smoothing the top. Freeze for 4 hours until firm.
Top and decorate
  1. Cover the entire top and the sides with whipped topping, smoothing as you go so the surface is evenly covered. Sprinkle rainbow sprinkles generously over the top.
  2. Press mini ice cream cones upright into the whipped topping in a ring pattern around the edge, leaving them standing securely. Freeze for 2 more hours, then release the springform and serve.

Notes

Press the cone crust very firmly so it slices cleanly; if it softens while you press, return it to the freezer for 5–10 minutes. Store covered in the freezer for up to 2 weeks. Freezing is ideal—make ahead and freeze until serving. For a lighter option, use reduced-fat whipped topping and a lower-sugar sherbet.