Ice Cream Cake

Summer, Dessert, Sweet


Cool off on a hot day with this sweet layered treat!


1 box Let's Do Gluten Free Sugar Cones Rolled Style

4 Tbsp. Organic Valley unsalted butter, melted

1 pint Talenti Double Dark Chocolate

1 pint Talenti Pacific Coast Pistachio

1 pint Talenti Roman Raspberry

Enjoy Life Semi Sweet Mega Chunks

Organic raspberries

Organic fresh mint

Bulk pistachios, diced


Step 1

Preheat oven to 350.

Step 2

In a blender or food processor, add your sugar cones. Blend until it resembles coarse sand.

Step 3

Mix the crumbles with the melted butter until the mixture is wet and sticks together.

Step 4

Press into the bottom of a 6 inch springform pan.

Step 5

Bake for 10-13 minutes or until done. Allow to cool completely.

Step 6

Sit out your chocolate Talenti until soft enough to spread on the bottom of the crust.

Step 7

Once the crust is completely cooled. Wrap the bottom with aluminum foil in case any melted ice cream leaks out the bottom.

Step 8

Spray the sides of the springform with cooking spray and wrap plastic wrap around the sides, pressing down to the top of the crust if desired. It helps when removing the cake.

Step 9

Add your softened chocolate Talenti, smooth the top to make even. Place in freezer until frozen.

Step 10

Sit out your pistachio Talenti to softened. Once soft, remove cake from the freezer and add that layer. Smooth the top. Return to freezer to freeze completely. Repeat with the Raspberry. Place in the freezer overnight to freeze completely.

Step 11

When ready to serve, melt some of your chocolate chunks in the microwave or over a double broiler until chocolate is smooth. Set aside.

Step 12

To cut the cake, remove from the freezer and carefully unlatch the pan. Remove the plastic wrap as well. Run your knife under hot water and cut the cake into desired slices. Top with melted chocolate, raspberries, fresh mint, and pistachios.