Salted Caramel Ice Cream Cone Cake
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Leche (dulce de)1 tsp
Sea Salt (flaky)Directions:
1
Cut a 24-by-6-inch strip of parchment paper
2
Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake
3
Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface
4
Spread 1/4 cup fudge sauce over the cookies
5
Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered
6
Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt
7
Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface
8
Spread 1/4 cup fudge sauce over the pizzelle cookies
9
Top with scoops of the remaining vanilla-caramel and chocolate ice cream
10
Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt
11
Arrange the ice cream cones, point-side up, on top
12
Freeze until firm, at least 6 hours or overnight
13
Remove the side of the springform pan and the parchment
14
Press the toffee bits into the side of the cake
15
Serve immediately or freeze for up to 2 days
16
Photograph by Kana Okada