Drumstick Ice-Cream Cake
- 6 cake cones
- Edy’s/Dreyer’s Drumstick Ice-Cream
- Hot Fudge Topping
- Whipped Topping
Place cake cones in a resealable bag and crush with a rolling pin. Set aside.
Line a loaf pan with wax paper and scoop ice-cream into the pan. Then drizzle hot fudge across the ice-cream (do not warm the hot fudge for this step as you are going to return the cake back to the freezer). Finally sprinkle the crushed cake cones on top. Wrap the excess wax paper over the cake as shown in the image below.
Place the loaf pan into the freezer for a minimum of two hours or until ready to serve.
Immediately before serving remove the wax paper from the top of the cake and flip onto a serving plate. Peel off the additional wax paper and top with whipped topping and (hot) hot fudge. The cone crust should now be on the bottom.
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