Go Back

Ice Cream Cone Cake

Ice cream cone cake with a crunchy waffle cone crust and a swirled ice cream filling, then topped with whipped topping and rainbow sprinkles. This kid birthday ice cream cake is finished by pressing real mini ice cream cones upright for an iconic party presentation.
Print Recipe Pin Recipe
Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

sugar cones
  • 24 sugar cones crushed (about 3 cups)
unsalted butter
  • 6 tbsp unsalted butter melted
vanilla or rainbow sherbet ice cream
  • 0.5 gallon vanilla or rainbow sherbet ice cream softened
whipped topping
  • 2 cup whipped topping
rainbow sprinkles
  • 1 rainbow sprinkles
mini ice cream cones
  • 7 mini ice cream cones for decoration (6-8)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the cone crust
  1. Crush the sugar cones until you have about 3 cups of crumbs, then combine with the melted unsalted butter and mix until evenly coated. Press the mixture firmly into a 9-inch springform pan to form a solid crust.
  2. Freeze the crust for 15 minutes to set before adding the ice cream.
Freeze the ice cream layer
  1. Spread the softened vanilla or rainbow sherbet ice cream over the cone crust and smooth the top for an even surface. Swirl lightly as you spread to create a marbled look.
  2. Freeze for 4 hours until firm.
Top, decorate, and finish
  1. Cover the top and sides with whipped topping, spreading to fully coat the surface for a clean, white finish.
  2. Decorate generously with rainbow sprinkles, pressing lightly so they adhere to the whipped topping.
  3. Press the mini ice cream cones upright into the whipped topping in a ring pattern around the top to create the party centerpiece look.
  4. Freeze for 2 more hours, then release the springform and serve.

Notes

For the cleanest slices, run the knife under hot water and wipe between cuts, then return the cake to the freezer. Store covered in the freezer up to 2 weeks; freeze yes—freeze before serving and keep cones intact. For a lower-sugar option, use sugar-free vanilla ice cream and check that the whipped topping is also sugar-reduced.