Description
This architectural frozen dessert uses classic ice cream sandwiches to create a stunning perimeter around a marbled chocolate and vanilla core. Topped with sugar cones and a crunchy chocolate shell, it’s a show-stopping small-batch cake that requires zero baking and minimal active prep time.
Ingredients
- 12 classic ice cream sandwiches
- 2 quarts high-quality ice cream (1.5 quarts chocolate, 1 pint vanilla)
- 3 sugar cones
- Chocolate Magic Shell®
- Peanut butter M&M’s
- Confetti sprinkles
Instructions
- Line an 8-inch or 9-inch round cake pan with plastic wrap, ensuring there is plenty of overhang on all sides to act as handles.
- Allow the ice cream to sit at room temperature for 10–15 minutes until softened but not fully melted.
- Cut the 12 ice cream sandwiches in half and stand them up around the perimeter of the pan, cut-side-down, pressed firmly against the wall.
- In a large bowl, stir half of the softened ice cream until it reaches a thick milkshake consistency, then pour it into the center of the sandwich ring.
- Freeze the cake for at least 4 hours, or preferably overnight, until completely solid.
- Lift the cake out of the pan using the plastic wrap handles, remove the wrap, and place on a serving plate.
- Top the cake with scoops of the remaining ice cream, place sugar cones upside down on the scoops, and drizzle with Chocolate Magic Shell, M&M’s, and sprinkles.
Notes
To ensure the best visual contrast, look for ice cream sandwiches with a dark cocoa wafer. If the magic shell hardens too quickly, work in sections to ensure your sprinkles and candies adhere properly before the chocolate sets completely. For the cleanest slices, use a knife dipped in hot water and wiped dry between each cut.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American