Ice cream cone explosion cake turns a simple frozen dessert into the centerpiece of any party. It starts with an Oreo cookie crust, stacks two layers of your favorite ice cream, and finishes with real waffle cones standing up on top. The look is playful and the taste beats anything from the store freezer.
Why this ice cream cone explosion cake is a hit
- A crunchy Oreo cookie crust on the bottom and sides
- Two thick layers of ice cream in your favorite flavors
- Chocolate-drizzled waffle cone pieces for crunch
- Real cones standing tall, ready to scoop and serve
Best of all, you make it your own with whatever ice cream you love. It is fun to build and even more fun to slice into.
Soften the ice cream just enough to spread it smooth, but not so much that it melts and slides.
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Why You’ll Love This Ice Cream Cone Explosion Cake
- The Oreo crust gives every slice a deep chocolate cookie crunch.
- Two layers of ice cream mean you can mix and match flavors however you like.
- This ice cream cone explosion cake looks like a bakery showstopper but comes together at home.
Ingredient Notes
Here is a quick look at what you need; the exact measurements in the recipe card below cover the crust, the cones, and the layers. Most of it comes from one trip down the freezer and cookie aisles.
- Oreo cookies get ground into crumbs for the crust, with the filling scraped off first.
- Waffle cones are crushed for crunch and kept whole to stand on top.
- Semi-sweet chocolate melts with cream to drizzle over the cone pieces.
- Ice cream in your favorite flavors makes up the two main layers.
- Whipped cream, sprinkles, and cherries finish the cake right before serving.
You will need a food processor for the crumbs, a 9-inch springform pan, and a small saucepan for the chocolate. A measuring cup or glass helps you tamp the layers flat.
How to Make This Ice Cream Cone Explosion Cake
Building this ice cream cone explosion cake is mostly about layering, then letting the freezer do the work. Work quickly so the ice cream stays cold and easy to spread.
- Grind the Oreos, mix 3 cups of crumbs with melted butter, and press into a 9-inch springform pan.
- Drizzle melted chocolate over crushed cone pieces and chill them in the freezer.
- Spread 4 cups of softened ice cream over the crust, top with 2 cups of crumbs, and tamp down.
- Spread the next 4 cups of ice cream over the crumbs.
- Press the trimmed cones into the cake, pile the chocolate cone pieces around them, and freeze at least 4 hours.
This cake serves about 10. You can build it up to 2 days ahead and keep it frozen, then add the scooped cones, whipped cream, and cherries right before serving.
Storage Options
Since this is a frozen dessert, the freezer is its home. Wrap it well so it stays fresh and free of freezer taste.
- Keep the assembled cake frozen and covered for up to 2 weeks.
- Let it sit at room temperature for about 5 minutes before slicing.
- Store leftover slices wrapped tight for up to 1 week.
Variations & Substitutions
The fun of this frozen cake is making it your own. Swap the flavors and toppings to match the party or the season.
- Use mint chip and chocolate layers for a cool, minty cake.
- Swap the Oreo crust for chocolate graham crackers if you prefer.
- Drizzle caramel instead of chocolate over the cone pieces.
- Top with crushed candy or chopped nuts in place of sprinkles.
What to Serve with This Ice Cream Cone Explosion Cake
This ice cream cone explosion cake is rich on its own, so keep the sides light and fun. A few easy partners round out a dessert table.
- Fresh berries or sliced fruit to cut the sweetness.
- Hot coffee or cold milk for the grown-ups and kids alike.
- A slice of this spiced apple layer cake for guests who want a baked option.
- A bright partner like this cranberry orange upside down cake on the dessert spread.
Got a few questions before you start stacking? These come up the most.
Frequently Asked Questions
How far ahead can I make an ice cream cone explosion cake?
You can build the cake up to two days ahead and keep it frozen. Add the scooped cones, whipped cream, and cherries right before serving so they look fresh.
Do I really need to remove the Oreo filling?
Yes. Scraping off the filling keeps the crust from getting too sweet and helps it press firmly into the pan.
Why does my cake slide when I cut it?
That usually means the layers were too soft. Freeze the cake fully, then let it rest just a few minutes before slicing for clean pieces.
When the cones go on and the sprinkles fall, you end up with a dessert that gets a smile every time. It is well worth the little bit of layering it takes to put together.
Ice Cream Cone Explosion Cake
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Ingredients
- 2 packages of Oreo cookies 14.3oz each, filling removed
- 6 Tbsp butter melted
- 2 cups crushed waffle cone pieces plus 2 whole waffle cones
- 6 oz semi-sweet chocolate morsels
- 5 Tbsp light cream
- 8 cups of your favorite ice cream divided (4 cups per layer) and softened
- whipped cream sprinkles and cherries for garnish
Instructions
- Place cookies in a food processor and process until ground. (think breadcrumbs)
- Scoop out three cups of the crumbs for your crust. Set the rest aside.
- Mix the three cups of ground Oreos with the butter. Mix well. Press into the bottom and sides of a 9″ springform pan. Set aside.
- Place waffle cone pieces on a cookie sheet. Place chocolate and cream into a pan over medium-low heat. Stir until melted. Splatter chocolate over crushed cone pieces. Place in freezer to chill.
- Smooth four cups of ice cream into the bottom of the cookie crust lined pan. Spread evenly. Sprinkle 2 cups of Oreo crumbs evenly over top. Tamp down with the bottom of a measuring cup or use the bottom of a glass.
- Spread the next four cups of ice cream evenly over top the crumbs.
- Snap the the bottoms off of two waffle cones. (about 1 “) Gently press cones into the cake.
- Take crushed cone pieces out of the freezer and pile them around the cones that have been placed in the cake.
- Place the the cake in the freezer to firm up. At least four hours.
- Right before serving, scoop ice cream into cones and garnish with whipped cream, sprinkles and cherries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh My God!! I am up late finishing a project for work and just happened to update your web sites and stumbled across this marvelous bit of heaven. Your ice cream cake looks absolutely fabulous Melanie!! I am sure that everyone who got a chance to sample this creation was thrilled with the upgrade in presentation and taste from the store bought blech!!
Yes, my kids were in awe. They kept asking if I bought it.
Im sitting here in awe….im currently 33 weeks pregnant and I am drooling!! My son has a serious sweet tooth!
I know, right? Every time I look at it I get hungry. I think I need to make another one soon.
OK, this looks doable. My kids have back to back birthdays in August (they are 3 years, 1 week apart) and I could see this working for them. I always have a problem finding a cake for them since they are different genders but this could really work especially since we will be in Texas all summer. 100+ degree weather and ice cream? Yes please!
So doable and your kids will think you are a rock star! And I’m sure it will be a welcome treat in blazing hot Texas!
Wow! What a fun way to dress up an ice cream cake. Great idea!
Thanks Rina! Glad to have you pop over. Thanks for the comment!
Mmmm, this looks delish and doable. BTW, I’ve made Oreo crusts leaving the filling in – tastes great, but a different texture. Still can’t decide which I like better.
I’m sure it would rock with or without the filling left in. It would just look different and have a different texture. Neither of which is a bad thing. Different but yummy all the same.
Oh wow!! Now that’s an Ice Cream Cake!! I totally agree with you that store bought ice cream cakes are blah! Homemade is so much better!
Seriously, I was offended over spending so much for so little cake. And one that was horrible to boot. Bah!
Hmm…I’ve made plenty of Oreo crusts, but I’ve never removed the filling. I wonder what the difference is in taste and texture.
Yes Lynne. There would be a change in the texture for sure. The filling adds moisture which isn’t a bad thing. Just different. I’m sure it would taste amazing either way.
Wow, you need to set up shop and sell these things! That looks amazing!
That would be the most fun job ever and how cute would that store look? Colorful for sure!
Carvel’s, Dairy Queen, Cold Stone? Puleeze. They got nothin’ on you. Melanie, FTW!*
Only change I’ll make for my cake is to go with chocolate graham cracker for the base. I find Oreos too sweet,
*For The Win!
Lol, thank you Michael. After scraping off too many Oreos, I’m inclined to go the graham cracker route too next time. And I have to giggle when you think Oreos are too sweet in the grand scheme of this cake. The whole cake is the epitome of sweet.
My kids always want an ice cream cake, even though I can bake a pretty awesome birthday cake, so I’ve been making them for years. I never thought to decorate them like this – what a fantastic and fun idea! This one’s a keeper for the next birthday. Thanks!
So happy to inspire you. Let me know if you make it and how it turns out!
This looks so so so good! I want all of it for myself. If I can fill it with mint chocolate chip ice cream, that would make my day.
I love mint ice cream. That would be perfect in this. And topped with fudge would be even better!
Yummy…… I started making Ice cream pies a few years ago sooooo easy. Make or use premade crust, then think sundae. I usually make 2 or 3 in different flavors. An example would be oreo crust, then pour in some hot fudge. Next pretty scoop 2 differnt ice creams like espresso, and coffee almond fudge. As you build to a nice shape drizzle more fudge and espresso beans and maybe toss in some brownie cubes. Make the top look like a pretty mountain. Put back in the freezer to firm up. I bet Melanie could come up with some to die for combos!
I know exactly what you are talking about. I’ve seen variations of this online. Maybe a fun project for down the road! You really can’t go wrong with ice cream and other sweets piled on top.
If there are waffle cones involved–I’m all over it. I’m thinking this is a recipe that could be adapted to whatever flavor of cookie or ice cream you wanted. I remember you used to be able to buy a package of plain chocolate cookies to make a “refrigerator cake” where you put whipped cream in between each cookie, made a kind of loaf, and refrigerated it until the cookies softened. I’m wondering if those cookies are still available and if you could substitute them for the oreos? Anyway, super idea!!
You can absolutely use chocolate wafer cookies. Next time I will probably do just that. It’s a lot less work!
This looks so yummy and I know would be a hit at my house for birthdays, but how do you soften ice cream? I’m a coward and can see a big puddle of runny icecream. Any tips appreciated Melanie.
Don’t be afraid to let it soften to a spreadable consistency. I let it sit until I could easily move a spoon around in it. It froze back up just fine.
Thank You!
Thank you so much for the pin!! Pinterest is a wonderful thing.
That is one awesome ice cream cake!
Did you save me a piece? I have drool on everything! lol
For years my Dad would get me a ice cream cake for my birthday from DQ and I like them just fine. After my dad passed away I decided to buy one of the Caravel cakes and it was just nasty. I was so disappointed. I never thought about making my own and like someone else said I would have worried about a gloopy mess of melting ice cream, but you have given me confidence! So I can not wait to try this out. Thank you so much! I pinned to both a group and my own personal board because I want to make sure I keep this in the front of my mind. Now off to check out some more of your goodies.
Thank you for the pin! You will be so pleasantly surprised about how easy this recipe is to make. And it was a lot of fun too!
This made me smile. Who wouldn’t love to see a cake like that on the dessert table. Totally eye-catching!
Kudos to you, Melanie! I made this for a coworker’s birthday last week and it was a big hit.
Toughest part was deciding what flavor combination to make (I chose coffee and chocolate chip).
It’s very impressive to look at and most people asked if it was store-bought.
The birthday girl presented me with a “thank you” cake today and said she’s already been
scouring Pinterest for ideas for my Bday because I “raised the bar” so much!
Thanks for the cool idea!
YAY! Thank you for the feedback. I’m so glad you liked it. It is pretty impressive looking if I do say so myself.
Can you say YUM! Even though this seems very time consuming, it also seems doable! Thanks so much for sharing! I can’t wait to give it a try!
It’s not quite as time consuming as it sounds. Really, this is a piece of cake. Sorry, I couldn’t resist.
Only one suggestion for this amazing cake! When I make an Oreo crust I always leave the filling in, don’t buy double stuff though. Add melted butter to the crushed up Oreos, press it in pan, and it is gggggreat!