Ice Cream Cake "Waffle Cone"
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 520, total fat 26 G., saturated fats 16 G., proteins 7 G., carbohydrates 68 G., fiber 2 G., cholesterol 58 mg, sodium 189 mg, sugar 22 G.
Calories 520, total fat 26 G., saturated fats 16 G., proteins 7 G., carbohydrates 68 G., fiber 2 G., cholesterol 58 mg, sodium 189 mg, sugar 22 G.
This vibrant waffle cone cake screams summer! The base is made from crushed waffle cones. The filling is strawberry ice cream. The top is topped with fresh berries, strawberry sauce, white chocolate icing, and upside-down ice cream cones covered in colorful sprinkles. A perfect dessert idea for a summer party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 liters of strawberry ice cream
- 12 waffle cones
- 4 tablespoons melted salted butter
- 170 g of white chocolate
- 1 tbsp. l. coconut oil
- 3 tbsp. multi-colored sprinkles
- 1 cup chopped fresh strawberries
- 1/4 cup strawberry sauce
We recommend
Recipes with similar ingredients: strawberry ice cream, wafer rolls, white chocolate
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Using an ice cream scoop, scoop three large scoops of ice cream onto a plate. Place the plate in the freezer along with the remaining ice cream.
- Place 9 waffle cones in the bowl of a food processor. Process until fine crumbs form, with some larger pieces remaining. Stir in the melted butter until smooth. Press the mixture into the bottom of a 22 cm (9.5 in) nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
- Remove the remaining ice cream from the freezer to soften slightly.
- Meanwhile, place the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals until melted and smooth. Dip the top quarter of each of the remaining three waffle cones into the white chocolate glaze, then sprinkle with about 2 tablespoons of sprinkles. Place the cones, decorated side down, in champagne flutes to set. You can also set them on waxed paper.
- Spoon the softened ice cream onto the cake and spread it evenly. Top with sliced strawberries and gently press into the ice cream. Drizzle the cake with white chocolate glaze. Sprinkle with the remaining spoonful of sprinkles.
- Remove the ice cream scoops from the freezer and place them in the center of the cake. Top each scoop with an inverted, decorated cone; be sure to angle the cones so they don't rest vertically on the scoops. Place the cake in the freezer and let it set for at least 2 hours.
- When the cake is ready to serve, run a sharp knife around the edge to loosen it from the pan. Remove the cake from the pan, slice, and serve drizzled with strawberry sauce.
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