DIY Ice Cream Cone Cake: A Tasty Treat You Can Make at Home

home insemination Kit

Have you ever felt the sting of purchasing an ice cream cake? The prices, my goodness! Recently, I spent $16 on a rather small cake topped sparingly with Oreo cookies, expecting a delightful flavor experience based on the price. Unfortunately, the reality was quite the opposite. What I received was a bland concoction of ice cream lacking a crust, accompanied by a whipped cream topping that tasted as if it had been sitting out for ages. Disappointed, I resolved to create my own version of an ice cream cake, convinced I could produce something far more enjoyable and cost-effective.

I began with a homemade Oreo cookie crust. In the past, I recall Oreo selling pre-made cookie crumbs, but alas, I could not find them. This led to the rather tedious task of manually scraping the filling from each Oreo—an endeavor best not undertaken while hungry, as I ended up sampling more than a few along the way.

Once I crafted the Oreo crust, I softened some ice cream—vanilla and strawberry—until it was easy to spread. I layered the ice cream evenly into the crust. To enhance the texture, I added a layer of crushed Oreo crumbs between the two flavors. The combination of the crunchy crumbs with the smooth ice cream creates a delightful contrast.

For the topping, I opted for crushed waffle cone pieces drizzled with chocolate ganache instead of the standard whipped cream. This is the beauty of making your own cake; you have full creative control. To ensure the cones stayed upright, I trimmed the bottoms of two cones so that they could be anchored into the cake with the ice cream.

Next, I surrounded these cones with the chocolate-coated cone pieces and placed the cake in the freezer overnight to firm up. Just before serving, I filled the cones with ice cream and added a dollop of whipped cream, sprinkles, and a cherry on top.

In total, I spent just over $14, which was not only less than the store-bought cake but also resulted in a visually appealing and far tastier dessert. The added “wow” factor when serving my creation was an added bonus. With a little time and creativity, making your own ice cream cake can be both simple and enjoyable.

Ingredients:

• 2 packages of Oreo cookies (14.3 oz each), filling removed
• 6 Tbsp butter, melted
• 2 cups crushed waffle cone pieces plus 2 whole waffle cones
• 6 oz semi-sweet chocolate morsels
• 5 Tbsp light cream
• 8 cups of your favorite ice cream, divided (4 cups per layer) and softened
• Whipped cream, sprinkles, and cherries for garnish

Instructions:

1. Process the Oreo cookies in a food processor until they resemble fine breadcrumbs. Reserve three cups of the crumbs for the crust and set the rest aside.
2. Combine the three cups of ground Oreos with the melted butter, mixing well. Press this mixture into the bottom and sides of a 9″ springform pan.
3. Arrange the waffle cone pieces on a cookie sheet.
4. In a saucepan over medium-low heat, melt the chocolate and light cream, stirring until smooth. Drizzle the melted chocolate over the crushed cone pieces and freeze them to set.
5. Spread four cups of ice cream into the crust-lined pan, smoothing it out evenly.
6. Sprinkle two cups of Oreo crumbs on top, pressing them down gently with a measuring cup or glass.
7. Spread another four cups of ice cream over the crumbs.
8. Trim the bottoms off two waffle cones (about 1 inch) and gently press them into the cake.
9. Retrieve the crushed cone pieces from the freezer and pile them around the cones.
10. Freeze the entire cake for at least four hours.
11. When ready to serve, scoop ice cream into the cones and garnish with whipped cream, sprinkles, and cherries.

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In summary, this DIY ice cream cone cake is an affordable and delightful alternative to store-bought options, allowing you to customize according to your tastes while providing a fun baking experience.