Waffle Cone Bar Cake
A layered frozen dessert with a buttery crushed waffle cone crust, vanilla and chocolate ice cream, a ribbon of hot fudge, and a crunchy waffle cone topping, sliced into bars
6 hours 30 minutes, 12 Servings
A layered frozen dessert with a buttery crushed waffle cone crust, vanilla and chocolate ice cream, a ribbon of hot fudge, and a crunchy waffle cone topping, sliced into bars
6 hours 30 minutes, 12 Servings
Ingredients
For the Crust
| 12 | Waffle cones, crushed into fine crumbs |
| 6 Tbsp. | Unsalted butter, melted |
| 2 Tbsp. | Granulated sugar |
For the Filling
| 1.5 quarts | Vanilla ice cream, softened |
| 1.5 quarts | Chocolate ice cream, softened |
| 1/2 cup | Heavy cream |
| 1 cup | Semisweet chocolate chips |
For the Topping
| 3 | Waffle cones, broken into small pieces |
| 1/2 cup | Roasted peanuts, chopped |
| 1 cup | Heavy cream, cold |
| 2 Tbsp. | Powdered sugar |
| 12 | Maraschino cherries (optional) |
Preparation
| 1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides. |
| 2. In a bowl , mix the crushed waffle cone crumbs with the melted butter and granulated sugar until evenly moistened. |
| 3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan . |
| 4. Bake the crust for 10 minutes, then let it cool completely in the pan . |
| 5. Spread the softened vanilla ice cream evenly over the cooled crust. |
| 6. Freeze the pan for 30 minutes, until the vanilla layer is firm. |
| 7. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. |
| 8. Remove from the heat, add the chocolate chips, and stir until smooth to make the fudge sauce. |
| 9. Let the fudge sauce cool for 5 minutes, then drizzle half of it evenly over the vanilla ice cream layer. |
| 10. Freeze for 15 minutes, until the fudge layer is set. |
| 11. Spread the softened chocolate ice cream evenly over the fudge layer. |
| 12. Freeze for at least 4 hours, until the cake is firm throughout. |
| 13. Warm the remaining fudge sauce slightly and drizzle it over the top of the cake. |
| 14. Sprinkle the broken waffle cone pieces and chopped peanuts over the top. |
| 15. Beat the cold heavy cream and powdered sugar together until soft peaks form to make whipped cream. |
| 16. Lift the cake from the pan using the parchment overhang and slice it into 12 bars. |
| 17. Top each bar with a dollop of whipped cream and a maraschino cherry, if using, then serve immediately. |
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