Rice Krispie Ice Cream Cone Cake

Summer is not over yet, despite all the social media constantly feeding me with images and videos about Summer being over! Can I please indulge for a little longer !? It’s Summer and ice cream is still in season. Here is a really fun no bake I guess I can call it a cake, what else would you call it?

A comment on you tube said it’s not a cake…hm, so I’m not sure what it is. Yes there is no cake but I’m not going to stress about it, is that really that important? No, I didn’t think so. So here is Rice Krispie Ice Cream Cone Cake.

If making chocolate rice krispies (recipe cane be doubled,, adjust chocolate and cocoa powder amounts accodringly) : 6cups cereal 1/4 cup butter, 1/4 cup cocoa powder, 1cup melted chocolate

Melt butter, add marshmallows and stir until marshmallows are melted, stir in vanilla extract.

Pour melted marshmallows over cereal, stir well with a buttered wooden spoon until all combined. Press into prepared molds.

If making chocolate rice krispies, stir cocoa powder with cereal, add melted chocolate to melted marshmallows and then add marshmallow mixture into the dry cereal, stir well and press into the molds/pans. Let cool slightly then unmold an repeat as many times as needed for the ice cream cone shape and ice cream scoops. Follow the video to see how to put it all together.

Swiss Buttercream -recipe

recipe can be halved or doubled, tripled etc.

add 1cup cooled, melted chocolate into basic Vanilla Swiss Buttercream, for double dose of chocolate add 1/2 sifted cocoa powder

add  1 cup good quality seedless strawberry jam, or thick strawberry puree, you add few drops of pink food coloring to get a desired color shade.To support the “gravity defying” design I used a simple cake board dowel support system. I found a center of the board and used a screw and little bit of glue to secure the dowel to the board.  Use a foil or in my case I ended up using freezer paper to cover the board.