Salted Caramel Ice Cream Cone Cake

1. 1

   Cut a 24-by-6-inch strip of parchment paper.

2. 2

   Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

3. 3

   Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface.

4. 4

   Spread 1/4 cup fudge sauce over the cookies.

5. 5

   Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered.

6. 6

   Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt.

7. 7

   Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.

8. 8

   Spread 1/4 cup fudge sauce over the pizzelle cookies.

9. 9

   Top with scoops of the remaining vanilla-caramel and chocolate ice cream.

10. 10

    Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt.

11. 11

    Arrange the ice cream cones, point-side up, on top.

12. 12

    Freeze until firm, at least 6 hours or overnight.

13. 13

    Remove the side of the springform pan and the parchment.

14. 14

    Press the toffee bits into the side of the cake.

15. 15

    Serve immediately or freeze for up to 2 days.

16. 16

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.