Salted Caramel Ice Cream Cone Cake
Directions
Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment—letting the paper extend above the rim to accommodate a tall cake.
Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to create an even layer. Spread 1/4 cup fudge sauce over the cookies.
Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor until the bottom is fully covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt.
Top with the remaining pizzelle cookies, pressing gently to pack the ice cream and form a smooth surface. Spread another 1/4 cup fudge sauce over the cookies.
Add scoops of the remaining vanilla-caramel and chocolate ice cream to form the top layer. Drizzle with the remaining 1/4 cup each of dulce de leche and fudge sauce, then sprinkle with the remaining 1/4 teaspoon sea salt.
Arrange ice cream cones point-side up on top of the cake. Freeze until firm, at least 6 hours or overnight.
When ready to serve, remove the side of the springform pan and the parchment paper. Press toffee bits into the sides of the cake.
Serve immediately, or freeze for up to 2 days for later enjoyment.
