Curious Creamery Ice Cream Cone Cake
I often use this ice cream maker (which my husband and I love; NO ice/rock salt required) to make AMAZING homemade ice cream (1 1/2 cups sugar, 1 1/2 cups whole milk, 3 cups heavy whipping cream, 1 T vanilla bean extract)!
Here's a less expensive ice cream maker that also doesn't require ice/rock salt!
But to put this cake together I used two of these ice cream cake kits – they both make one cake layer and a fairly thick ice cream layer!
- 1 1/3 cup water (for cake mix)
- 1 cup cold milk
- 2 cups cold heavy whipping cream
- ¾ cup (12 Tablespoons) sugar
- Rainbow sprinkles (if desired, to add to ice cream layers)
- Pink gel food color - I used Americolor Electric Pink!
- Three 8 inch round pans
- Foil or plastic wrap (I used this brand to line the pans before filling with ice cream)
- 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles) or an 8” acrylic cake disc (I started using these so I wouldn’t waste so many cake circles!)
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- Rainbow jimmies/sprinkles
- Nonpareil sprinkles
- Ice cream cones – sizes are your choice! I used larger waffle cones for the top and smaller sugar cones for the sides of the cake
- 1 frosting recipe – my favorite recipe is below!
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)
Beat cake mixes with water until well blended and pour batter evenly into pans – I find a kitchen scale helpful to ensure the layers are the same thickness.
Bake for 16-23 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes on cooling rack before removing from pans, and then cool completely before topping with ice cream.
This is a great time to make your frosting!
Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
When your cake layers have cooled, you’re ready to layer and freeze your ice cream layers Place a layer of plastic wrap in the base of all 3 cake pans, and place your cake layers into two of the pans.
Beat ice cream mixes with milk, heavy cream, and sugar with a hand mixer or stand mixer until thickened and creamy; the mix should roughly double in size in about 4-5 minutes of beating. If desired, add about ½ cup of rainbow jimmies (DON’T use nonpareils, the colors will bleed and turn your ice cream a gross greenish brown!) and stir to combine.
Divide the ice cream mix into thirds. Pour one third over each of the two cake layers. Color the remaining third with a large drop of pink food gel and pour into the remaining cake pan. Smooth the tops of your ice cream layers with a spoon or offset spatula. Freeze all ice cream layers 4-6 hours (or overnight), until well frozen and firm.
Once your cake and ice cream layers are well frozen, you’re ready to start assembling!
Place a smear of frosting on your cardboard cake circle (to keep the cake from sliding while you decorate it) and center your first cake+ice cream layer in the center of the circle. Sprinkle with a few chopped animal cookies if desired – they add some texture to the cake, but be aware they’ll make the cake a bit more difficult to cut cleanly. Add a few more rainbow jimmies if desired, and center your pink ice cream layer on top of your base layer. Flip the remaining cake+ice cream layer over (so the cake layer is on top) and center on top of the pink ice cream layer. Re-freeze the cake for at least 10 minutes before starting the frosting process.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs and ice cream smears out of your final layer.
Once your crumb coat has set (this takes about 5-10 minutes in the freezer), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.
Now the super fun part – final decorations! Color about half of your remaining frosting pink, and alternate spoonfuls of pink with white frosting into a large piping bag. Place a few large waffle cones on top of the cake (it helps to anchor them with a bit of frosting) and pipe a large swirl of frosting into the opening of each one. (I didn’t think of this until later, but I would’ve needed a lot less frosting if I’d filled the cones with animal cookies first!)
Add a few sugar cones to the sides of the cake – I broke off the tops of a few of them so I’d have a couple of different sizes. Pipe frosting into the tops of the cones to resemble ice cream swirls. Add a few animal cookies to the top of the cake, and a few sprinkles onto the sides around the base of the cake if you’d like!
Annnd you’re done! Freeze until ready to serve – and enjoy!
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!