Ingredients
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2 quarts Neapolitan ice cream, slightly softened
4 scoops vanilla ice cream
2 1/2 cups heavy cream
None None Red food color
8 None ice cream cone cups
4 oz pink wafer biscuits
4 None mini ice cream cones
4 None toothpicks
16 None white mini marshmallows
None None Sugar flowers, to decorate
Preparation
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Place a 10-inch square cake board and a small baking pan lined with parchment paper in the freezer for 30 mins.
Turn Neapolitan ice cream onto chilled cake board. Using a 1 1/2-inch round cutter, trim 1 inch off each corner, to create space for cone towers. Freeze for 1 hour.
Scoop 4 large rounds of vanilla ice cream onto chilled pan. Freeze.
Beat cream in a large bowl with an electric mixer to soft peaks. Beat in food color until tinted pink. Working quickly, use a spatula to spread cream over sides and top of ice cream cake. Position 2 stacked cone cups in each corner. Freeze for 1 hour.
Cut 2 wafers in half diagonally, to create 4 flags. Insert a toothpick into tip of each mini cone. Carefully thread flags onto toothpicks. Trim 3 wafers to create a door shape. Cut wafers into squares for turrets. Arrange on cake as shown. Place mini marshmallows between turrets. Press flowers onto cake to decorate and to create a path on board. Freeze until ready to serve.
Top cone towers with frozen ice cream scoops and mini cone flags.
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