Main menu


- Advertisement -

Cornetto Ice-Cream Cake - How to Make This Summer Dessert

Cornetto Ice-Cream Cake - How to Make This Summer Dessert

Introduction to the Concept

The Cornetto Ice-Cream Cake is a delightful fusion of two beloved desserts: the creamy, indulgent ice cream of a classic Cornetto and the soft, spongy texture of cake. This innovative dessert takes the iconic elements of the Cornetto—its rich flavors, crunchy cone, and signature chocolate tip—and reimagines them in the form of a cake, offering a unique and exciting twist on traditional cake recipes.

The concept of combining ice cream and cake is not entirely new, but the Cornetto Ice-Cream Cake brings a fresh perspective to this idea. By incorporating the distinct characteristics of the Cornetto, it creates a dessert that is not only visually appealing but also offers a symphony of textures and flavors. The cake layers act as a soft bed, complementing the smoothness of the ice cream, while elements like the crunchy cone pieces and chocolate provide a satisfying contrast.

The appeal of the Cornetto Ice-Cream Cake lies in its versatility and the joy it brings to various occasions. Whether it's a birthday celebration, a family gathering, or a simple treat to enjoy on a warm summer day, this cake promises a delightful experience. It caters to the nostalgia of enjoying a Cornetto while introducing a novel way to savor ice cream and cake together.



  • 300g/10.5oz Cornetto ice-cream cones, crushed
  • 150g/5.3oz Salted Butter, melted


  • 400ml Benna Fresh Cream (whipping cream)
  • 180ml Sweetened Condensed Milk
  • 1 Teaspoon Vanilla Essence


  • 100g/3.5oz Dark Chocolate
  • 30g/1oz Salted Butter
  • Roasted Hazelnuts, chopped


  1. Prepare the Pan:

    • Line the inside of a 23cm/9inch springform pan with parchment paper. This helps in easy removal of the cake once it's set.
  2. Creating the Base:

    • Mix the crushed Cornetto ice-cream cones with melted butter until well combined. Press this mixture down onto the base and up 3/4 of the sides of the prepared pan. Refrigerate for 30 minutes to set, creating a firm and crunchy base.
  3. Filling:

    • In a large bowl, whip the cream until stiff peaks form. Carefully fold in the vanilla essence and sweetened condensed milk, ensuring not to deflate the cream. This mixture should be light and airy. Pour it over the biscuit base in the pan, smoothing the surface with a spatula. Freeze for 5 hours to set the filling into a creamy, ice-cream-like texture.
  4. Adding the Topping:

    • Melt the dark chocolate and butter together until smooth. Drizzle this rich chocolate sauce all over the top of the set cream filling. Sprinkle with crushed roasted hazelnuts for a nutty crunch, then drizzle a little more chocolate sauce on top for an extra layer of decadence.
  5. Serving:

    • Keep the cake in the freezer until ready to serve. Take it out 5 minutes before serving to slightly soften, making it easier to cut through the layers of crunchy base, creamy filling, and chocolatey topping.

Frequently Asked Questions about Cornetto Ice-Cream Cake

1. Can I use any type of Cornetto cones for the base? Yes, you can use any flavor of Cornetto cones for the base to add a unique twist to your cake. Whether you prefer classic vanilla, rich chocolate, or even strawberry, the choice of Cornetto can add an extra layer of flavor to your dessert.

2. What can I use if I don’t have a springform pan? If you don’t have a springform pan, you can use a regular cake tin lined with cling film, leaving enough overhang to easily lift the cake out once it's set. However, a springform pan is recommended for ease of removal without damaging the cake's structure.

3. Can I make this cake ahead of time? Absolutely! This cake is perfect for making ahead of time. Once fully assembled, it can be kept in the freezer for up to a week. Just remember to take it out 5 minutes before serving to soften slightly for easier slicing.

4. Is there a dairy-free alternative for the filling? For a dairy-free version, you can use coconut cream instead of fresh cream and a dairy-free condensed milk alternative. These substitutes will maintain the creamy texture while making the cake suitable for those with dairy restrictions.

5. How do I prevent the chocolate topping from cracking when I cut the cake? To prevent the chocolate from cracking, ensure the chocolate layer is not too thick and the cake is not too frozen when you cut it. Using a hot knife (dip in hot water and wipe dry) to cut the cake can also help make clean slices through the chocolate layer.

6. Can I add fruits or other toppings to the cake? Yes, feel free to customize the topping with sliced fruits, nuts, or even a drizzle of caramel or fruit sauces. The versatility of this cake allows for various toppings to suit your taste preferences.

- Advertisement -
- Advertisement -
- Advertisement -
- Advertisement -