This Waffle Cone Sundae Ice Cream Cake combines all the flavors of a classic ice cream sundae into one irresistible dessert.
Layers of waffle cones, ice cream, nuts, whipped cream, maraschino cherries, and homemade hot fudge come together for the ultimate frozen treat. Rich, creamy, and loaded with toppings, one slice is never enough!
I originally made this Waffle Cone Sundae Ice Cream Cake back in 2017, during the early years of my blog. Looking back, one of my favorite parts of blogging wasn’t just sharing recipes, it was creating special birthday cakes for my kids. This Waffle Cone Sundae Ice Cream Cake is Aiden’s birthday cake creation.
When my kids were younger, they would sketch their dream birthday cakes and ask me to make—and blog about them. I thought it was just a fun family tradition until my daughter, Jersey, wrote about those cakes in a school assignment. That’s when I realized they were more than recipes; they were memories that captured a special piece of their childhood.
This ice cream cake was one of those creations, inspired by a love of classic ice cream sundaes and loaded with layers of waffle cones, ice cream, nuts, whipped cream, maraschino cherries, and homemade hot fudge. It’s a dessert full of sweet memories and one that our family still loves today.
I wrote this back in 2017 when Aiden was turning 12:
“My oldest, Aiden, just turned 12 this month {crying}. The preteen years are here and, well, in full swing {sigh}. While I am no longer cool and have apparently become incredibly stupid overnight, he, on the other hand, knows everything and is willing to teach me {thankfully} all that he knows.
All in all, I really have the best kid. He is kind, caring, smart, nurturing, understanding, and the best example to me, his dad, and his siblings. While my hugs and kisses may embarrass him, he still needs them and occasionally wants them too.
He is a gem, a non-stop talker, and loves science, math, robots, drones, and has an endless thirst for knowledge. If the next 12 years are anything like the last 12, I will consider myself lucky.”
Looking back at those words now, I can’t help but smile. That curious 12-year-old who loved science, robots, and anything that could fly is now 23 and living the dream he talked about as a kid. Today, Aiden works at SpaceX as an aerospace systems engineer, helping launch the future of space exploration.
It’s amazing how many of the qualities I wrote about back then still define him today. He is still kind, hardworking, endlessly curious, and always eager to learn.
waffle cone ice cream cake layers
This Waffle Cone Sundae Ice Cream Cake was one of those special birthday cake creations my kids dreamed up. Inspired by a classic ice cream sundae, we packed it with everything you’d expect from your favorite ice cream shop treat—waffle cones, ice cream, nuts, whipped cream, maraschino cherries, and homemade hot fudge.
It quickly became a family favorite and was every bit as fun to make as it was to eat. More than just a dessert, it reminds me of those years when my kids would bring me their cake ideas and trust me to bring them to life. It’s a dessert full of sweet memories and one that our family still loves today.
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Waffle Cone Sundae Ice Cream Cake
Ingredients
- 6 cups crushed up waffle cones about 18 waffle cones
- 1.75 quart Blue Bunny Vanilla Ice Cream
- 12 maraschino cherries with stems
- 1 cup chopped nut topping chopped pecans or peanut would work too
- 3 cups hot fudge sauce homemade recipe below or store bought
10 Minute Hot Fudge Sauce
- 1 1/2 cups light brown sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 cup unsalted butter
- 3/4 cup milk
- 1 tablespoon vanilla extract
Whipped Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Prepare fudge sauce, so that it has time to cool before making the cake.
- Once fudge sauce has cooled to room temp, remove ice cream from freezer. Set it on the counter for 5-6 minutes so that the ice cream starts to soften. In the meantime crush waffle cones into medium chunks into a medium mixing bowl.
- Use a 9-inch springform pan/cheesecake pan and add 3 cups to the bottom. Pressing the cone chunks down gently and spreading evenly. Add ½ of the vanilla ice cream on top of the waffle cone chunks, and spread.
- Top ice cream with 1 cup of cooled fudge sauce and spread into an even layer over the ice cream.
- Evenly sprinkle 1 cup chopped nut topping on top of the fudge.
- Add the remaining Blue Bunny Vanilla Ice Cream over the nuts and smooth out evenly. Add 1 cup hot fudge sauce making sure to evenly spread. Top with 2-3 cups of waffle cone chunks. Set in freezer until set 1-2 hours.
- If you want to make this in a 9×13 cake pan, just do a single layer of 3-4 cups of waffle cone chunks, then top with the entire thing of vanilla ice cream, top with 1-2 cups fudge sauce, then 1 cup of nuts and 1 -2 cups waffle cone chunks. Set in freezer until set 1-hour.
- Once the ice cream cake is set, remove from freezer, slice and serve with remaining fudge sauce, maraschino cherries and whipped cream.
- To make whipped cream whisk together with an electric mixer or beater heavy cream, sugar and vanilla. Beat until it starts to form soft peaks. Serve immediately or store in the refrigerator.
Notes
Can this be breakfast?
Dear Sandra, this looks absolutely marvelous! I love your ice cream cake…what a wonderful creative with the Blue Bunny. Save me a slice! xo, Catherine
Wow this cake looks amazing! I just want to lick the screen!
This is the best ice cream cake recipe EVER. I love that it has a ton of crushed up waffle cones in it… one of my favorite accompaniments to ice cream!
Thank you ,I will try to do it.
I have never tried cake , These cake looks awesome!
I assume from the picture that you add additional nuts that at the end, when you top with the remaining fudge sauce, cherry and whipped cream t That is how it looks, and what a traditional hot fudge sundae would have. Am I correct in this? Unless I totally missed it,I do not see that referenced at the end.
Did I miss it in the directions? I assume from the picture that you also use additional chopped nuts at the time ou top with the cherry and shipped cream? How much nuts?