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    Home » Recipes » Recipes

    Vanilla Bean Ice Cream Cake with Chocolate Fudge, Roasted Peanuts and a Waffle Cone Crust

    Published: Sep 21, 2017 · Modified: Feb 14, 2022 by Cara Kretz · This post may contain affiliate links · Leave a Comment

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    Ice Cream Cake with Chocoalte Fudge and Peanuts

    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. Sometime 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.

    Ice Cream CakeThis 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.  Uee your favorites.

    Ice Cream CakeCrush the waffle cones into fine crumbs using a zip lock bag and rolling pin.

    Ice Cream CakeMix 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!

    Ice Cream Cake
    Print Pin

    Vanilla Bean Ice Cream Cake with Chocolate Fudge, Roasted Peanut and a Waffle Cone Crus3

    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. 
    Prep Time 6 hours hours
    Total Time 6 hours hours
    Servings 12 slices

    Ingredients

    • 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.
    • Equipment needed
    • 10- inch Springform pan

    Instructions

    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.
    • Serve immediately.
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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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