• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Homemade Italian Cooking

Recipes, secrets and tips on how to cook a great Italian meal at home

  • Home
  • Recipes
    • All Recipes & Search
    • Appetizers
    • Bread & Pizza
    • Desserts
    • Meat & Fish
    • Pasta, Rice & Grains
    • Vegetables & Salads
    • A Cookbook
  • Videos
  • News & Events
    • Cooking Classes
    • Giveaways
    • Restaurant Reviews
    • Press
    • Product Reviews
  • Shop
    • Cookbooks
    • Ingredients
    • Kitchen Equipment
  • For Bloggers
  • About
  • Nav Social Menu

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

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

September 21, 2017 by Cara Kretz Leave a Comment

Share

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
Total Time 6 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.

Filed Under: Desserts, Recipe Index Tagged With: dessert, ice cream

Previous Post: « Amazing Fettuccine with Fresh Clams in a Spicy Saffron Cream Sauce
Next Post: Butternut Squash Manicotti with Bechamel Sauce and Pumpkin Seeds »

Reader Interactions

You might also like

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




15 − 3 =

Primary Sidebar

Delicious Detox & Powerfoods Cookbook! BUY NOW

About Me

Welcome to my home kitchen! I'm Cara. Are you a busy foodie looking for fabulous recipes and menu ideas? This is the place for you. Learn my tips and tricks to being a great home cook. Food, family and love are everything. Read More…

Popular Recipes

Marisa’s Pasta Fagioli (Pasta Fazool)

pasta fazool

Pasta Fagioli or Pasta with Beans is a comfort food from my childhood. The ...

Read More

Chocolate Almond Olive Oil Cake with Brown Butter Glaze for Mother’s Day!

Choc_Almond_Olive_Oil_Cake-1

Italian Almond Olive Oil Cake or Torta di Mandorla is a classic and simple ...

Read More

Cioppino: A Special Occasion Italian Seafood Soup for Christmas Eve

Cioppino

Cioppino, an Italian Seafood Soup, is an experience to savor and enjoy with ...

Read More

Paella on the Grill

Paella

Spanish Paella is an amazing and easy homemade meal! Layers of seafood, ...

Read More

Boost Your Immunity with this Great Detox Soup

Detox Soup

Are you stuck indoors and looking to make some healthy comfort food. This ...

Read More

DAILY DETOX DRINK: Cranberry, Apple Cider Vinegar & Lemon Juice

Daily Detox Drink

Do you need to give your body a break from all the Christmas cookies, ...

Read More

All Pork Belly Porchetta Roast with Crispy Skin

All Belly Porchetta Roast

This is the King of Pork Roasts, or another way to put it a BACON ROAST! ...

Read More

Appetizers

scallion pancakes

Scallion Pancakes with Ginger Dipping Sauce

Fried Polenta & Pesto

Amazing Fried Polenta Cakes with Pesto

See More →

Desserts

Slice of Three layer Chocolate Cake

Three-Layer Chocolate Cake with Chocolate Buttercream Frosting

Individual butter cake on plate

Warm Butter Mini-Cakes or 1000 Calories of Bliss

See More →

Meat & Fish

Chicken Piccata

Chicken Piccata: Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce

Crispy Pork Belly with Chinese Steamed Buns

Succulent and Crispy Pork Belly on Chinese Steamed Buns with Pickled Cucumbers and Hoisin Sauce

See More →

Pasta, Rice & Grains

Autumn Farro Salad

Autumn Farro Salad with Tart Cherries, Kale, Pecans, and Honeycrisp Apples

Paella

Paella on the Grill

See More →

Archives

Footer

Homemade Italian Cooking with Cara LLC.

Thanks for visiting my kitchen! Family, homemade Italian cooking, and traditions are important to me. My goal in writing this blog is to pass on our family recipes to the next generation, and hopefully inspire a few new great Italian home cooks. I'd love your feedback! Please send me your comments, suggestions and questions. To learn more about me click here →

or email me cara@homemadeitaliancooking.com

Copyright © 2021 · Foodie Pro & The Genesis Framework