Ice Cream Cake with Sugar Cone Crust

For 12 servings, Ice Cream Cake with Sugar Cone Crust keeps the list centered on sugar cones, granulated sugar and quart blueberry ice cream. Set aside about 170 minutes.

• Yield 12 servings
• Ready in 170 minutes

Ingredients

Sugar Cone Crust

• 12 sugar cones , finely crushed (about 113 grams, 1 1/2 cups)
• 1 tablespoon granulated sugar
• 6 tablespoons ( 85 g ) salted butter , melted

Ice Cream Layers

• 1 quart blueberry ice cream , softened until spreadable
• 1 quart vanilla ice cream , softened until spreadable
• 1 quart strawberry ice cream , softened until spreadable
• [Hot fudge sauce] , or other dessert sauces, for serving (optional)

Instructions

1. In a medium bowl, stir together the crushed sugar cones, sugar and butter until evenly mixed. Press the mixture evenly on the bottom of a 9- or 10-inch springform pan (if using a 9-inch pan, make sure the sides are at least three inches high). Freeze for at least 20 minutes.
2. Stir the blueberry ice cream until smooth (so that all the soft/melty areas are incorporated). Spread evenly over the chilled crust. Freeze until firm, about 30 minutes.
3. Do the same with the vanilla ice cream and spread evenly over the blueberry ice cream layer; freeze until firm.
4. Finish with the strawberry ice cream - stirring to combine and then spreading evenly over the vanilla ice cream. Freeze for at least an hour before covering the top with plastic wrap, otherwise it will stick and make a mess of the top of the cake. You can also serve at this point.
5. Well-covered, the cake can be frozen for 1-2 weeks.
6. Before serving, remove the cake from the freezer and let it sit at room temp for 10-15 minutes before unmolding the sides of the pan. For easier, clean slices, run a long, thin knife under hot water and wipe clean before each slice.
7. Serve the cake slices with hot fudge sauce, if desired (or any other toppings worthy of an ice cream cake!).

Cool the layers before you stack them.