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Ice Cream Cone Cake

Ice cream cone cake with a crunchy waffle-cone style crust, swirled sherbet/vanilla ice cream filling, and mini ice cream cones pressed on top for an iconic party look. This kid birthday ice cream cake bakes zero—just freeze in layers until sliceable and fun.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cone crust
  • 24 sugar cones crushed (about 3 cups)
  • 6 tbsp unsalted butter melted
Ice cream filling
  • 0.5 gallon vanilla or rainbow sherbet ice cream softened
Whipped topping and finish
  • 2 cup whipped topping
  • 1 rainbow sprinkles
  • 7 mini ice cream cones for decoration (6–8)

Equipment

  • 1 springform pan

Method
 

Make and freeze the cone crust
  1. Crush the sugar cones and mix them with the melted unsalted butter until evenly coated, then press the mixture firmly into a 9-inch springform pan. Freeze for 15 minutes to set the crust.
Add the ice cream layer
  1. Spread the softened vanilla or rainbow sherbet ice cream over the frozen cone crust and smooth the top into an even layer. Freeze for 4 hours until firm.
Top, decorate, and freeze
  1. Cover the top and sides with whipped topping, smoothing it so the surface is fully covered. Press a generous amount of rainbow sprinkles all over the whipped topping.
  2. Press the mini ice cream cones upright into the whipped topping in a ring pattern around the top for an iconic party presentation. Freeze for 2 more hours, then release the springform and serve.

Notes

For the cleanest slices, keep the cake frozen until serving and wipe a warm knife between cuts. Store covered in the freezer up to 1 week; freeze longer for best texture (up to 2 months). No-bake swap: use dairy-free whipped topping and a dairy-free ice cream to keep the same cone-crust, freeze-only method.