Monday, May 21, 2012

Salted Caramel Ice Cream Cone Cake

This was from Food Network magazine and I couldn't resist.  It was actually quite easy to make.  Not so easy to transport, though!

1 tsp butter, softened (for pan)
14 pizzelle (thin Italian waffle cookies) or wafer cookies, crushed
3/4 cup chocolate fudge sauce
1 quart vanilla caramel swirl ice cream, slightly softened
1 quart chocolate ice cream, slightly softened
3/4 cup caramel sauce
1/2 teaspoon flaky sea salt
5-8 small waffle cones
1/2 cup toffee bits
Butter the sides of a cheesecake pan.  Cover the bottom of the pan with half of the cookies.  Drizzle 1/4 cup fudge sauce over the cookies.

Pack about half of the vanilla caramel and chocolate ice cream into the pan, alternating scoops of each flavor.  Drizzle with 1/4 cup of caramel and sprinkle with sea salt.  Top with remaining cookies, pressing gently to pack in the ice cream and create an even surface.

Drizzle fudge sauce over the cookies and top with scoops of the remaining vanilla caramel and chocolate ice cream.  Drizzle with the rest of the caramel and fudge sauce and sprinkle with the remaining sea salt.  Arrange the ice cream cones, point-side up, on top, pressing in a bit so that they will freeze into place.  Freeze until firm, at least 6 hours or overnight.

When ready to serve, remove the sides of the pan and press the toffee bits into the sides of the cake.  Enjoy!

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