Waffle Cone Sundae Ice Cream Cake

By srumbel

This Waffle Cone Sundae Ice Cream Cake has all the classic sundae ingredients layered into an insanely delicious treat. Waffle cones, nuts, ice cream, whipped cream, maraschino cherries and homemade hot fudge. Oh come on, dive on in to this cake as one bite just won’t cut it. Trust me.
from adashofsanity.com

Ingredients

• 6 cups crushed up waffle cones, about 18 waffle cones
• 1.75 quart Blue Bunny Vanilla Ice Cream
• 1 jar of maraschino cherries with stems, 12 cherries
• 3 cups hot fudge sauce, homemade recipe below or store bought
• 1 cup chopped nut topping, chopped pecans or peanut would work too
• 10 -minute Hot Fudge Sauce Recipe
• 1 1/2 cups light brown sugar
• 3/4 cup unsweetened cocoa powder
• 3/4 cup unsalted butter
• 3/4 cup milk
• 1 tablespoon vanilla extract
• Whipped Cream
• 1 cup heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Prepare fudge sauce, so that it has time to cool before making the cake.

In a bowl mix together, brown sugar and cocoa powder, set aside.

In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.

Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp.

The sauce during this time will thicken.

Once fudge sauce has cooled to room temp, remove ice cream from freezer. Set it on the counter for 5-6 minutes so that the ice cream starts to soften. In the meantime crush waffle cones into medium chunks into a medium mixing bowl.

Use a 9-inch spring form pan/cheesecake pan and add 3 cups to the bottom. Pressing the cone chunks down gently and spreading evenly. Add ½ of the Blue Bunny Vanilla Ice Cream on top of the waffle cone chunks, and spread. See diagram for help.

Top ice cream with 1 cup of cooled fudge sauce and spread into an even layer over the ice cream.

Evenly sprinkle 1 cup chopped nut topping on top of the fudge.

Add the remaining Blue Bunny Vanilla Ice Cream over the nuts and smooth out evenly. Add 1 cup hot fudge sauce making sure to evenly spread. Top with 2-3 cups of waffle cone chunks. Set in freezer until set 1-2 hours.

If you want to make this in a 9x13 cake pan, just do a single layer of 3-4 cups of waffle cone chunks, then top with the entire thing of Blue Bunny Vanilla Ice Cream, top with 1-2 cups fudge sauce, then 1 cup of nuts and 1 -2 cups waffle cone chunks. Set in freezer until set 1-hour.

Once the ice cream cake is set, remove from freezer, slice and serve with remaining fudge sauce, maraschino cherries and whipped cream.

To make whipped cream whisk together with an electric mixer or beater heavy cream, sugar and vanilla. Beat until it starts to form soft peaks. Serve immediately or store in the refrigerator.

Yield: 12