No need to clean up this messy melted ice cream. All you need to do is dig in and eat.
Who dropped their ice cream all over this pretty cake, anyway? That’s what I want to know. No worries, because this messy melted ice cream cone is a good thing, and no napkins are required.
You know why I like making this cake? Because I didn’t make the cake; I bought it premade. All I did was make the messy melted ice cream cone, which is the best part, and it takes only 15 minutes to make. It just has to sit in the fridge for an hour or less to set. Then all that’s left to make this cake is to set the dropped ice cream cone on top, drizzle some chocolate and lick your fingers. Yum.
I also bought some mini cupcakes so I didn’t have to bake them. You need only 1 for the messy melted ice cream cone, which means extra for the cook to snack on.
Same for the frosting — I bought it premade. And for this recipe, just a small amount is needed, but the extra frosting might come in handy for making other desserts, like adding frosting to cookies or on a quick sheet cake made with premade cake mix.
Give the ice cream cone a dip in chocolate to start the messiness.
The messier the melted chocolate, the better. I like using dark chocolate because it contrasts nicely when drizzled on top of a lightly colored frosted cake.
And to top it off, add candy sprinkles. The chocolate sets pretty fast, so the sprinkles need to be added quickly so they’ll stick. Once the chocolate on the “scoop of ice cream” sets, all that’s left is to add it to the top of a cake along with drizzled chocolate. Just like that, you’re done. Super quick and easy.
Melting ice cream cone cake recipe
A quick way to make a premade cake turn into something fun by topping it with a decoration made to look like a dropped ice cream cone that is melting all over the cake. The messier, the better, because the melted ice cream is really made out of delicious chocolate.
Prep time: 15 minutes | Inactive time: 1 hour | Total time: 1 hour 15 minutes
- 1 premade, 6-inch, double-layer, round cake, frosted with a light color (or a cake of your choice)
- 1 premade mini cupcake (with or without frosting)
- 1 sugar ice cream cone
- 1 (12 ounce) package dark chocolate melting wafers
- 1/3 cup chocolate frosting
- Candy sprinkles
- To a small- to medium-size microwave-safe bowl, add 1/2 the chocolate wafers.
- On the low or defrost microwave setting, heat the chocolate wafers for 15 seconds.
- Stir the chocolate, and if needed, heat the chocolate wafers again for 15 seconds, and stir.
- Once the chocolate melts, use a small spoon to “line” the inside of the sugar cone, starting from the open side and down into the cone about 3 inches. Then right away, before the chocolate in the cone sets or dries, insert the cupcake top side first into the cone so that the melted chocolate will adhere to the cupcake.
- Carefully spread the frosting on top of the “upside-down” cupcake so that it resembles a scoop of ice cream. If the bottom of the cupcake is too soft or moist, let it sit out in the air for a bit to harden up so it’s easier to frost. After frosting, set it aside for a moment.
- Heat the chocolate in the bowl briefly so that it’s in a liquid form.
- Set a piece of waxed paper on a plate. Dip just the “scoop of ice cream” into the chocolate so all sides are coated.
- Set the cone on the waxed paper scoop side down at a slight angle, and prop the tip of the cone with a small cup to hold it up while the chocolate sets.
- Before the chocolate sets, spoon some more chocolate around the scoop, and spread it out just a little bit to look like it’s “messy.” Quickly top with the candy sprinkles before the chocolate sets.
- Let sit in the fridge for about 1 hour to set.
- Once the chocolate-dipped ice cream cone is set, carefully peel the waxed paper off the bottom of the chocolate. Set aside for a moment.
- Add the remaining chocolate wafers to the chocolate that’s left in the bowl, and melt the chocolate in the microwave in 15-second intervals, stirring in between.
- Drizzle some of the melted chocolate on top of the cake, and set the dropped ice cream cone on it.
- Then drizzle some chocolate over the outside edges of the “messy” melted chocolate ice cream scoop area, just enough so the edges of the “melted ice cream scoop” blend in with the chocolate that’s drizzled on top of the cake.
- Drizzle the remaining chocolate on top and over the sides of the cake. Quickly add more candy sprinkles just around the “messy” part of the melted ice cream cone scoop before the chocolate sets.
- Serve when the chocolate on top of the cake sets (about 30 minutes).
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