Have you ever bought an ice cream cake? Wow, are they pricey! Just the other day, I splurged $16 on a small cake that barely had a few Oreo cookies on top. I thought, for that price, it must be heavenly! What a mistake that was. The cake, made by a well-known brand, turned out to be a bland block of ice cream with no crust and whipped cream that tasted more like cardboard than anything else. Yikes.
Determined to create something better, I decided to make my own ice cream cake. How tough could it be? I figured I could whip up something more delightful and tasty for the same price or even less. Here’s how I went about it.
First, I crafted an Oreo cookie crust. I remembered when Oreo used to sell cookie crumbs, but alas, I couldn’t find them. So, I painstakingly scraped the filling out of each Oreo. Pro tip: don’t attempt this when you’re hungry, or you might end up eating more than you planned!
Once the crust was ready, I softened some vanilla and strawberry ice cream to make it spreadable. I layered them into the crust, feeling quite pleased with my progress. For added texture, I sprinkled a layer of Oreo cookie crumbs between the ice cream layers. There’s something truly delightful about a little crunch mingling with smooth ice cream, don’t you think?
Now, let’s talk toppings. Forget the usual whipped cream; we can do better! I decided on crushed ice cream cone pieces drizzled with chocolate ganache. Since I was going all out, I thought, “Why not garnish the cake with real ice cream cones?” That’s the beauty of making your own cake—you have the freedom to be creative!
To keep the cones stable, I snapped off the bottoms so they’d be anchored into the cake. Then, I piled the chocolate-covered cone pieces around the cones perched atop the cake. Satisfied with the presentation, I placed it in the freezer to firm up overnight.
Just before serving, I filled the cones with scoops of ice cream and topped them with whipped cream, sprinkles, and cherries. So, how much did I spend in total? Just over $14! Not only did I save money compared to the store-bought cake, but mine looked and tasted a million times better. Plus, the “oohs” and “aahs” from my friends were priceless. As long as you’re willing to invest a little time, making your own ice cream cake is easy and incredibly fun!
Exploded Ice Cream Cone Cake Recipe
Ingredients:
- 2 packages of Oreo cookies (14.3oz each), filling removed
- 6 Tbsp butter, melted
- 2 cups crushed waffle cone pieces + 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:
- Process the Oreo cookies in a food processor until finely ground (think breadcrumbs).
- Reserve three cups of the crumbs for the crust and set the rest aside.
- Mix the three cups of ground Oreos with melted butter and press into the bottom and sides of a 9″ springform pan. Set aside.
- Spread waffle cone pieces on a cookie sheet.
- Combine chocolate and cream in a pan over medium-low heat, stirring until melted.
- Drizzle chocolate over the crushed cone pieces and freeze to set.
- Scoop four cups of ice cream into the crust-lined pan, spreading evenly.
- Sprinkle two cups of Oreo crumbs on top, pressing down with a measuring cup or glass.
- Spread the next four cups of ice cream evenly over the crumbs.
- Snap off the bottoms of two waffle cones (about 1 inch) and gently press them into the cake.
- Retrieve the chocolate-covered cone pieces from the freezer and pile them around the cones.
- Place the cake back in the freezer to firm up for at least four hours.
- When ready to serve, scoop ice cream into the cones and garnish with whipped cream, sprinkles, and cherries.
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Summary:
This DIY Ice Cream Cone Cake is a fun and delicious alternative to expensive store-bought cakes. With layers of ice cream, an Oreo crust, and creative toppings, it’s easy to make and customize to your liking.
Keyphrase: Ice Cream Cone Cake
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