Ice Cream Cake in an Ice Cream Cone

Lorraine requested ice cream cake for her birthday party. I looked for recipes over the internet and I came across this great one from Lemonpi. Super cute presentation and the execution seemed very feasible. The inside of the cone is coated with a thin layer of dark chocolate. Then the inside of the cone is layered with white cake and chocolate ice cream then topped with chocolate and sprinkles.


1 box of cake mix (I used Betty Crocker Super Moist white cake)
1 quart ice cream (I used chocolate ice cream)
1 box (12 count) of sugar cones
16 oz jar of prepared vanilla frosting
2 4.25 oz. Hershey’s Special Dark Chocolate

Bake the contents of the white cake, allow to cool. You can make the cake in any container.

While cake is baking, melt 1 of the Hershey’s Special Dark Chocolate bars in the microwave. Microwave for 1 minute. Taste a pastry brush and coat the inside of the cones with a thin layer of dark chocolate. Place completed cones in the freezer. Leave there until set. I left them there for an hour.

Once the cake has cooled, divide the cake in half. Reserve one half for later use. With the working half, take a teaspoon and put cake in the bottom of the cone, filling the cone only 1/3 of the way. Do this to all the cones.

Next scoop the ice cream filling the cone up to 2/3 of the way up the cone. Do this to all the cones and immediately put them back in the freezer. Allow the ice cream to set for an hour.

With the second half of the cake, crumbly the cake up and add 3-4 tablespoons of vanilla frosting. You want the cake to be at a consistency where you can make them into cake balls. After the ice cream has set in the cones, top off the cone with the cake-frosting mix and mold an additional mound on top of the cone so it looks like ice cream on top of an ice cream cone.

Melt the other Hershey’s bar and/or use the remaining melted chocolate to coat the top of the cones and adorn with sprinkles. Place cones back in the freezer to set until ready to serve.


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