Ice Cream Cone Cake

4 Rating(s): Rating(s):
Freezing Time: 20 minutes
Raising Time: 15 minutes
Yield: 10 servings


  • 14 mini (3.5 g each) vanilla wafer cookies, coarsely chopped
  • 1 bottle (205 g) Smucker’s® Magic Shell® Chocolate Flavoured Topping
  • 4 (4.5 g each) ice cream cones, halved vertically
  • 2 cups (500 mL) strawberry or cherry ice cream, softened
  • 3 tbsp (45 mL) Smucker’s® Sundae Syrup™ Strawberry Flavoured Syrup
  • 1 ½ cups (375 mL) chocolate ice cream, softened
  • Whipped cream, sprinkles and Smucker’s Sundae Syrup Chocolate Flavoured Syrup for garnish


  1. Line bottom of 8” (20 cm) springform pan with cookies.
  2. Top with Chocolate Flavoured Topping and arrange cones around edge of pan, so that bottoms of cones sit in Magic Shell Topping. Freeze for 10 minutes or until firm.
  3. Fill base with strawberry or cherry ice cream.
  4. Make an indent in ice cream and pour in syrup.
  5. Cover with chocolate ice cream and smooth top. Freeze until firm, about 3 hours.
  6. Decorate with whipped cream and sprinkles. Drizzle with additional syrup.