A homemade Ice Cream Cake is a special treat for family and friends. In our family, each person gets to request their favorite cake and my siblings Marisa and Chris have perfected the layered Ice Cream Cake.
Sometimes they use crushed Oreo cookies or Snickers bars. Peanut Butter Cups are a favorite too; mix up the ice cream flavors or create one, two or three layers. The combinations are endless. This recipe is for a Vanilla Bean Ice Cream Cake with Chocolate Fudge, Roasted Peanuts, and a Waffle Cone Crust.
This recipe is easy. It just takes a little time to soften and freeze the layers. Also, it is best to use a deep 10-inch x 3-inch Springform pan for easy release. Pick a quality ice cream. We love Blue Bunny Vanilla Bean ice cream. My brother loves Breyers. I found a wonderful Chocolate Fudge topping by Coldstone Creamery. Use your favorites.
Crush the waffle cones into fine crumbs using a ziplock bag and rolling pin.
Mix with melted butter and place the crumb mixture in a 10-inch Springform pan. Bake for 15 minutes.
Once cooled, layer the softened ice cream, fudge topping and roasted peanuts. Freeze each layer for best results. Unmold the springform pan and voila! A beautiful Ice Cream Cake!
A homemade Ice Cream Cake is a special treat for family and friends. This recipe is for a Vanilla Bean Ice Cream Cake with Chocolate Fudge, Roasted Peanuts, and a Waffle Cone Crust. You can also customize it to your preference using any combination of ice cream flavors and candies such as Snickers bars and Peanut Butter Cups. You can substitute the waffle cone crust with a traditional graham cracker or crushed Oreo cookie crust. The combinations are endless.
Waffle Cone Crust
- 1½ - 2 cups crushed waffle cone crumbs (from 12 small cones)
- 6 tablespoons butter, melted
Ice Cream Cake
- 2 quarts of quality vanilla bean ice cream
- 2 (11 ounce) jars Chocolate Fudge Ice Cream Topping, room temperature
- 16 ounces of roasted and salted peanuts
- 10-inch Springform pan
For waffle cone crust:
Preheat oven to 350 degrees F.
Place the waffle cones in a ziplock bag, and using a rolling pin, crush the cones to a fine crumb.
In a medium bowl mix together the crumbs and melted butter. Press the crumbs into the bottom of a 10-inch springform pan to create an even bottom crust about ½ inch thick.
Bake for 15 minutes, or until lightly golden.
Remove from oven and place on a wire rack. Let cool completely.
For the Ice Cream Cake
Allow one quart of ice cream to soften at room temperature for about 20-30 minutes. It should be just spreadable, and not too runny. Work quickly to assemble the layers.
Using a spatula, spread a layer of vanilla ice cream over the cooled crust about 1 ½ inches thick. Cover with plastic wrap and place the pan in the freezer for about 30 minutes or until firm.
Remove the cake from freezer, and add the middle layer of Chocolate Fudge topping and roasted peanuts. Dollop one jar of topping on the ice cream and lightly spread for an even layer. Sprinkle a layer of roasted peanuts over the fudge topping.
Cover with plastic wrap and place the pan in the freezer again for about 30 minutes or until firm. Take out the second quart of ice cream to soften.
Remove the cake from the freezer, and add the another layer of vanilla ice cream 1 ½ inches thick over the peanut layer.
Promptly cover the ice cream and the pan with plastic wrap and place in freezer for 4 hours or overnight.
When ready to serve, unmold the cake and place on serving platter.
Spread a jar of room temperature Chocolate Fudge topping on top of the cake. Sprinkle with roasted peanuts.
Slice with a long, sharp knife dipped in hot water for easier slicing.