CARAMEL CONE ICE CREAM CAKE

By DeliciouslyDished

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Ingredients

• 1 1/2 quarts Edy’s Chocolate Ice Cream, slightly softened
• 1 1/2 quarts Edy’s Vanilla Ice Cream, slightly softened
• These are the ice cream flavors I used, but you can use anything you want! I wouldn’t have minded the cake being totally vanilla… but that’s just me
• Approximately 14 vanilla pizzelles (if you can’t find these in your market, you can substitute thin butter cookies or even graham crackers would be good)
• Approximately 1 1/4 cups Chocolate Fudge Sauce (store-bought or homemade)
• Approximately 1 1/4 cups Caramel Sauce (store-bought or homemade)
• Approximately 2/3 cups toffee chips
• 2 Heath Bars, chopped
• 2-3 sugar cones, crushed
• Sea salt (optional)

Details

Adapted from deliciouslydeclassified.com

Preparation

Step 1

Cut a 24-by-6-inch strip of parchment paper
Butter the side of an 8-inch springform pan, then line the side with the parchment paper; the paper will extend a bit above the rim of the pan
Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface
Spread about 1/3 cup fudge sauce over the cookies
Then pour about 1/3 cup caramel sauce over the fudge and sprinkle 1/4 cup of sea salt and 1/3 cup of toffee bits on top of the caramel
Pack about half of the vanilla and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered
Drizzle with 1/3 cup fudge sauce and 1/3 cup caramel sauce and sprinkle with 1/4 tsp sea salt and 1/3 cup toffee bits
Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface
Spread 1/3 cup fudge sauce,1/3 cup caramel sauce, 1/4 tsp sea salt and 1/3 cup toffee bits over the pizzelle cookies
Top with scoops of the remaining vanilla and chocolate ice cream, smooth out the surface and drizzle with the remaining 1/4 cup each caramel and fudge sauce and sprinkle with the sea salt and crushed ice cream cones and garnish with whipped cream, if desired
Freeze until firm, at least 6 hours or overnight
Remove the side of the springform pan and the parchment. Press the chopped Heath bar into the side of the cake
Serve immediately or freeze for up to 2 days