Have you ever splurged on an ice cream cake? Wow, are they pricey! Just recently, I forked out $16 for a small cake that had a few Oreo cookies sprinkled on top. Naturally, I expected a heavenly treat for that price, so I tossed it in my cart. What a blunder! It turned out to be a disaster—an unappetizing block of bland ice cream with no crust, topped with whipped cream that tasted like it had been left out for ages. Gross.
So, I decided to take matters into my own hands and craft my own ice cream cake. How challenging could it be? With the same budget or even less, I was sure I could create something far more delectable. Here’s how I went about it.
First off, I made an Oreo cookie crust. I recall when you could buy pre-made Oreo crumbs, but I couldn’t find any. So, I had to scrape the filling out of each cookie by hand. Pro tip: Don’t attempt this when you’re starving—I may have indulged in a few too many Oreos.
Once my Oreo crust was ready, I softened some vanilla and strawberry ice cream until it was spreadable. I layered the flavors into the crust—so far, so good! To add some texture, I sprinkled in a layer of Oreo cookie crumbs between the two ice cream flavors. I love the delightful crunch that complements smooth ice cream.
And let’s talk toppings—forget about plain whipped cream. Instead, I opted for crushed waffle cone pieces drizzled with chocolate ganache. Why not go a little wild and add whole ice cream cones on top? That’s the beauty of making your own cake; you can unleash your creativity!
To stabilize the cones, I simply snapped off the bottoms, allowing the ice cream to anchor them into the cake. I then piled the chocolate-drizzled cone pieces around the upright cones. After finishing the assembly, I popped the cake into the freezer overnight to set.
When it was time to serve, I scooped more ice cream into the cones and garnished with whipped cream, sprinkles, and a cherry on top. So, how much did this culinary adventure cost me? Just over $14! Not only did I save money compared to the store-bought version, but my creation also looked and tasted infinitely better. And let’s be honest—the “oohs” and “aahs” from my family were worth every minute spent. Making ice cream cakes is a fun and rewarding experience, as long as you don’t mind a little effort.
Ingredients for Exploded Ice Cream Cone Cake:
- 2 packages of Oreo cookies (14.3oz each), filling removed
- 6 Tbsp butter, melted
- 2 cups crushed waffle cone pieces plus 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:
- Crush the Oreo cookies in a food processor until they resemble breadcrumbs. Reserve 3 cups for the crust.
- Combine the 3 cups of Oreo crumbs with the melted butter. Press this mixture into the bottom and sides of a 9″ springform pan.
- Spread out the waffle cone pieces on a cookie sheet.
- Over medium-low heat, melt the chocolate morsels with the cream and drizzle over the crushed cone pieces. Freeze to harden.
- Smooth 4 cups of ice cream into the bottom of the prepared crust and sprinkle 2 cups of Oreo crumbs on top. Press down with a measuring cup or glass.
- Spread the next 4 cups of ice cream evenly over the crumbs.
- Snap the bottoms off of two waffle cones (about 1 inch) and gently press them into the cake.
- Retrieve the frozen cone pieces and pile them around the cones in the cake.
- Freeze the cake for at least four hours to set.
- Just before serving, scoop ice cream into the cones and garnish with whipped cream, sprinkles, and cherries.
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In summary, making your own ice cream cone cake is not only cost-effective but also a fun, creative project that yields delicious results.
Keyphrase: homemade ice cream cone cake
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