Iced Coffee Sundae Cone Cake

A nostalgic ice cream cone cake all grown up with an iced coffee twist!

Servings

Calories 725kcal

Author Sara

Line a 1 ½ quart bowl with aluminum foil.
Mix the heavy whipping cream with a hand mixer until it forms stiff peaks.
Add the sweetened condensed milk and iced coffee and continue to mix with the hand mixer until combined.
Pour the mixture into the foil-lined bowl and top with 5 crushed sugar cones - pressing the cones onto the top of the cream mixture.
Freeze for 4-5 hours or until firm.
Unmold the dessert onto a plate or serving platter and remove the foil.
Press the remaining crushed cones into the side of the cake.
Drizzle the chocolate magic shell over the top of the cake and garnish with chocolate curls and nuts.

Stir together chocolate chips and coconut oil in a microwave-safe bowl.
Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until all of the chocolate is melted.
Allow the chocolate to reach room temperature.

Ensure Proper Freezing: To achieve the desired texture for your iced coffee sundae cone cake, make sure to freeze it for the recommended time. Allowing the cake to freeze for at least 4-5 hours ensures that it sets properly and holds its shape when unmolded. For best results, you can even freeze it overnight to ensure it's completely firm before serving.
Customize with Toppings: Get creative with your cake toppings to add extra flavor and visual appeal. In addition to chocolate curls and nut ice cream topping, consider adding crushed nuts, sprinkles, caramel sauce, or even a dollop of whipped cream. These toppings not only enhance the taste and texture but also make the cake more visually appealing and indulgent.
Perfect the Magic Shell: When making the chocolate magic shell, ensure that the chocolate chips and coconut oil are fully melted and well combined. Microwave them in short intervals and stir between each interval to prevent the chocolate from burning or seizing. Once melted, allow the magic shell to cool to room temperature before drizzling it over the cake. This ensures that the chocolate sets properly when it comes into contact with the frozen cake, creating a satisfying crunch when served.