“King Cone” Ice Cream Cake

King Cone Ice Cream Cake | Zim on a Whim

It’s just not summer without the sound of the Good Humor truck cruising through the neighborhood. It keeps at a pace that’s just slow enough to grab your money if you hear it in time, yet quick enough to evoke a bit of anxiety in every child so they run out yelling, “STOP!” so as not to miss it.

Along comes the Summer 2013 edition of the Kraft Food & Family magazine and low and behold is the Sundae Cone Cake they have created. As soon as I saw it, I knew we had to try and make this. I love Good Humor’s King Cone – it’s an ice cream sundae in a cone. This “cake” was a big hit here and not that hard to do.

All you need are these ingredients…

King Cone Ice Cream Cake | Zim on a Whim

…some foil, a big bowl, and a microwave to melt the chocolate.

Line a big bowl with some foil, pack in the slightly softened vanilla ice cream, and press some of the cone pieces into it to form a “crust”.

King Cone Ice Cream Cake | Zim on a Whim

Freeze for about 4 hours, remove from freezer, and unmold onto a plate. Press the rest of the cone pieces into the side of the cake.

King Cone Ice Cream Cake | Zim on a Whim

Melt the chocolate and stir in the oil. Cool slightly, then drizzle over the top of the cake. Sprinkle with crushed nuts.

King Cone Ice Cream Cake | Zim on a Whim

And that’s it! A delicious, no-bake dessert that is easier than running after an ice cream truck.

I hope everyone is having a good summer so far!

“King Cone” Ice Cream Cake (recipe from Kraft)

1 tub of vanilla ice cream, slightly softened (1.75 qt.)
6 sugar cones, divided
4 oz. Baker’s Semi-Sweet Chocolate Squares
1 tablespoon oil
1/4 cup chopped dry roasted peanuts

1. Using the back of a spoon, pack the softened ice cream into a foil-lined 1-1/2 qt. bowl. Crush 4 sugar cones and place over the ice cream. Press them gently into the ice cream to form a crust. Freeze 4 hours or until firm.

2. Unmold cake into plate. Remove foil. Break up remaining cones into pieces and press them into the side of the cake.

3. Melt the chocolate according to package instructions. (Use medium power and do it in 30 second intervals until melted, stirring after each interval). Stir in the oil and let it cool slightly. Drizzle the chocolate over the top of the cake. Sprinkle with chopped nuts. Serve!

* You can make this ahead of time and store in the freezer for up to 3 days. Before serving, remove from freezer and let stand at room temperature for about 10 minutes to make serving easier.

Strawberry Shortcake Ice Cream Float

The weather was absolutely beautiful today! While I was out and about, it just seemed fitting to pick up the ingredients to make this Strawberry Shortcake Ice Cream Float that I dreamed up a couple of weeks ago. We had been discussing root beer floats and I must have been secretly craving strawberry shortcake (and longing for warmer weather).

Here’s what you need for one serving:
Strawberry topping (found near the ice cream)
2 scoops of strawberry ice cream
Cream soda (chilled)
Whipped cream (optional)
Strawberry garnish (optional)

To create this berrylicious treat, put a little of the strawberry topping in a microwave safe bowl. Gently heat for about 10 seconds — you just want to thin it out a little. Take a spoon and coat the sides of your glass with the topping. Some will fall to the bottom and that’s okay. Grab that ice cream scooper and put 2 scoops into your glass.

Now you want to pour the chilled cream soda over the ice cream
and watch it get all creamy and foamy.

If you have some whipped cream, add a dollop on top and garnish the glass
with a fresh strawberry. Get a straw and enjoy!

Tomorrow is supposed to be even warmer. I may have to make myself another one!