Ice Cream Cone Cake – a delicious recipe with cream, liters mint chocolate chip ice cream, icing sugar, cones. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using an ice cream scoop place scoops of strawberry ice cream into 4 ice cream cones and place on a tray and then freeze.
2
Place vanilla icecream into 4 cones and then place in the freezer.
3
Repeat with the chocolate and mint chocolate chip ice cream.
4
Combine icing sugar and 1 to 2 teaspoons warm water in a small bowl and stir until a thick firm icing forms and spoon a little icing onto the base of each ice cream cone to hold cones in place on serving platter or tray.
5
Arrange the cones alternating the colours on a large platter (about 30cm square).
6
Return to freezer until the ice cream cone cake is ready to serve.
7
Tie a wide satin ribbon around the icecream cones to decorate cake securing with a bow and serve.
7589
kcal
Calories
659
g
Fat
350
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 liters neapolitan ice cream, 2 liters mint chocolate chip ice cream, 2 tablespoons icing sugar, 16 ice cream cones (cup type).
Yes, Ice Cream Cone Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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