Description
This loaf pan ice cream cake has a crunchy sugar cone crust, layers of dairy-free ice cream in whatever flavors you love, and all the toppings your heart desires. No baking, no churning, no fancy equipment — just press, layer, freeze, and slice. The easiest summer dessert that looks seriously impressive.
Ingredients
Scale
- 4 tablespoons coconut oil
- 12 gluten-free sugar cones
- 1/8 teaspoon salt
- 4 pints of your favorite dairy-free ice cream (I used chocolate, vanilla, blueberry, and salted caramel oat milk ice cream)
- Chocolate sauce: 2 tbsp maple syrup + 2 tsp cocoa powder
- Toppings: sprinkles, chopped nuts, whipped cream, etc.
Instructions
- Grind the cones in a food processor to coarse crumbs.
- Add the melted coconut oil and salt. Process again to a wet sand consistency.
- Line a loaf pan with a parchment paper sling.
- Spread half of the cone crumbs into the bottom of the pan, pressing in firmly. Freeze for 30 minutes.
- Top with a layer of ice cream scoops, pressing in gently.
- Cover with the remaining cone crumbs in an even layer, pressing in gently.
- Top with another layer of ice cream scoops.
- Place a piece of wax paper on top and press in firmly.
- Freeze at least 4 hours.
- Slice and serve with toppings of choice.
Keywords: dairy free, summer, easy, ice cream cone, gluten free, dairy free, no bake