I believe that chocolate and hazelnuts are as perfect a shidduch as chocolate and peanut butter, and I wanted to bring that into this ice cream cake. It works with pretty much any flavor of ice cream, and for the sake of summertime authenticity, I added crushed sugar cones as well. Each layer of this cake is simple, but together they yield something remarkable.
Ice Cream Cone Cake
- Cook & Prep: 1 h 35 m
- Serving: 8
For the cake
Remove the ice cream from the freezer to soften for 20 to 30 minutes, or place in the refrigerator to thaw overnight.
Line a 9- x 5-inch loaf pan with plastic wrap, and line a baking sheet with parchment paper.
In a food processor fitted with the S-blade, pulse the sandwich cookies until crumbly. Add the coconut oil and pulse 1 or 2 times more. Firmly press the mixture into the bottom of the prepared loaf pan and freeze for 20 to 30 minutes.
Add the grated chocolate and crushed sugar cones to the ice cream and mix to combine. Remove the loaf pan from the freezer and pour the ice cream mixture into it. Return to freezer until the next step is completed.
In a small saucepan, heat the sugar and water over a high flame. Swirl the saucepan until the sugar dissolves. Bring to a simmer and cook until medium amber, about 3 to 4 minutes. (Do not overcook the sugar or it will get too hard.) Add the hazelnuts and stir well to coat, for 1 minute. Pour the mixture onto the prepared baking sheet, taking care that the hazelnuts don’t stick together. Allow to cool, then break the hazelnuts apart. Transfer to a food processor or small chopper and process until coarsely chopped.
Remove the ice cream cake from the freezer and sprinkle with the chopped candied hazelnuts and crushed sugar cones. Return to freezer until ready to serve.
Before serving, remove the cake from the pan and allow to thaw for 5 to 10 minutes before slicing.
You can make the candied hazelnuts with or without the skins. I find that leaving the skin on adds a hint of bitterness, which nicely balances the sweetness of the ice cream.