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Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust

Prep Time 20 mins
Total Time 20 mins
Servings 14

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An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert!

An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert!

I promise that from now on I’ll try to keep recipe titles under 12 words long. There was just nothing I could leave out, you know?

A chocolate ice cream cake is pretty good, but with Nutella and raspberry? A-mazing.

Did you know I’m a recent Nutella convert?

An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert!

The Nutella Brownie Fruit Pizza was my first ever dessert made with Nutella, and I am totally hooked!

And yes, I know that everyone has been loving on Nutella for many years and I am way behind the times.

And no, this post is not sponsored by Nutella!

An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert!

So I don’t know how, but I got this idea in my head to make an ice cream cake on an ice cream cone crust. And it was a good one.

Tell me: are you one of those people who actually likes the ice cream cone? Or are you the one always getting your ice cream in a bowl?

Regular cone or waffle cone?

I know I’m probably going to be the minority here, but I actually don’t really like waffle cones. You can definitely make this with crushed waffle cones if you prefer though!

An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert!

I am so ready for summer ice cream runs.

We have this amazing ice cream place about an hour away (and I live in the country so there isn’t that much that isn’t an hour away), and I will get a dipped cone every time.

Every. Single. Time.

They have all kinds of combinations! Toasted coconut dip, blue raspberry dip, cake batter dip, white chocolate dip, lime dip, and plain old chocolate dip. I’m obsessed.

And 9 times out of 10 I’m getting chocolate ice cream dipped in toasted coconut. Because toasted coconut.

I digress.

An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert!

Chocolate + Nutella + raspberry ice cream = amazingness.

I was going to use my regular ice cream recipe, but I decided to whip up this cake on a Monday evening after I failed twice at the same recipe and I needed to console myself. So I was looking for a shortcut.

I found some eggless no-churn ice cream recipes and I was totally intrigued. I found a few different recipes that were really similar, like this one from Add a Pinch and this one from Keep it Sweet Desserts. I figured it was worth a shot!

An easy ice cream cake made 3-ingredient no-churn chocolate ice cream swirled with Nutella and raspberry preserves. All on a crust made with crushed ice cream cones! The perfect simple, no-bake summer dessert! www.thereciperebel.com

This ice cream is SO easy and so simple – I can’t believe it was missing from my life until now. That being said, this is the kind of ice cream cake you can cut right out of the freezer. In fact, I wouldn’t recommend letting it sit on a table in the sun for half an hour while you photograph before cutting it. But since most normal people don’t do that, I think you’ll be fine.

If you’re looking for an ice cream that will hold up out of the freezer longer than say half an hour (say you’re serving it at a birthday party or something), check out my other go-to ice cream recipe! It doesn’t get as soft quite as quickly. That being said, since I like my ice cream softer, this recipe is a new favorite!

Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust

4 from 1 vote
This Nutella and Raspberry Swirl Ice Cream Cake is made on an ice cream cone crust -- the perfect frozen summer treat!
Prep Time 20 mins
Total Time 20 mins
Cuisine American
Course Dessert
Servings 14
Calories 400kcal

Ingredients

  • 15 regular-sized ice cream cones
  • 1/3 cup butter melted
  • 2 cups heavy cream 35%
  • 14 oz can sweetened condensed milk
  • 1 cup thick chocolate syrup
  • 1/2 cup + 1/4 cup Nutella divided
  • 3 tbsp + 1/8 cup milk or cream divided
  • 1/2 cup raspberry preserves
  • Whipped cream and fresh raspberries for garnish if desired

Instructions

  • Line a 9” springform pan with wax paper (I like to do it so the edges are hanging out -- I find it’s easier to get the ice cream cake out afterwards) and set aside.
  • In a food processor, process the ice cream cones until finely crushed. Add melted butter and process until combined (it should hold together if you press it in your fingers). Press crumbs into the bottom of the springform pan.
  • Beat whipping cream until stiff peaks form. Fold in sweetened condensed milk and chocolate syrup carefully, until combined. Set aside.
  • Combine ½ cup Nutella and 3 tbsp milk in a small bowl and microwave 10 seconds until slightly warm. Stir to combine.
  • Spread half of the cream mixture onto the crust. Swirl with half of the Nutella mixture and half of the raspberry preserves. Top with remaining cream mixture. Swirl with remaining Nutella mixture and raspberry preserves. Freeze until firm (at least 8 hours or overnight).
  • For the Nutella drizzle, combine ¼ cup Nutella and ⅛ cup milk in a small bowl and microwave for 10 seconds. Stir until smooth and drizzle over frozen ice cream cake. Garnish with additional whipped cream and fresh raspberries if desired. Serve immediately and return leftovers to freezer.

Nutrition Information

Calories: 400kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 114mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 710IU | Vitamin C: 1.2mg | Calcium: 113mg | Iron: 1mg

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Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust
Prep time:
Total time:
Serves: 12-14
Ingredients
  • About 15 regular-sized ice cream cones
  • 1/3 cup butter, melted
  • 2 cups whipping cream
  • 1 14oz can sweetened condensed milk
  • 1 cup thick chocolate syrup
  • ½ cup plus ¼ cup Nutella, divided
  • 3 tbsp plus 1/8 cup milk or cream, divided
  • ½ cup raspberry preserves
  • Whipped cream and fresh raspberries for garnish if desired
Instructions
  1. Line a 9” springform pan with wax paper (I like to do it so the edges are hanging out — I find it’s easier to get the ice cream cake out afterwards) and set aside.
  2. In a food processor, process the ice cream cones until finely crushed. Add melted butter and process until combined (it should hold together if you press it in your fingers). Press crumbs into the bottom of the springform pan.
  3. Beat whipping cream until stiff peaks form. Fold in sweetened condensed milk and chocolate syrup carefully, until combined. Set aside.
  4. Combine ½ cup Nutella and 3 tbsp milk in a small bowl and microwave 10 seconds until slightly warm. Stir to combine.
  5. Spread half of the cream mixture onto the crust. Swirl with half of the Nutella mixture and half of the raspberry preserves. Top with remaining cream mixture. Swirl with remaining Nutella mixture and raspberry preserves. Freeze until firm (at least 8 hours or overnight).
  6. For the Nutella drizzle, combine ¼ cup Nutella and 1/8 cup milk in a small bowl and microwave for 10 seconds. Stir until smooth and drizzle over frozen ice cream cake. Garnish with additional whipped cream and fresh raspberries if desired. Serve immediately and return leftovers to freezer.

 You might also like this Nutella Brownie Fruit Pizza!

Nutella Brownie Fruit Pizza: a Nutella and cream cheese filling on a fudgy brownie base, topped with tons of fresh berries! Chocolate fruit pizza is the best kind! www.thereciperebel.com

Or this No-Bake Banana Split Cheesecake!

No-Bake Banana Split Cheesecake: 3 fruity cheesecake layers make up this easy, No-Bake Banana Split Cheesecake: banana, strawberry adn pineapple. Finish it off with a drizzle of chocolate, whipped cream and cherries for the perfect summer treat! www.thereciperebel.com

More frosty treats from friends!

Ice Cream Cake with Circus Animal Crust from Food Faith Fitness.

Strawberry Crunch Ice Cream from The Gunny Sack.

Samoa Cookie Ice Cream Cake from Beyond Frosting.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Christine Morgester says

    Great tasting cake! Very easy to make and looks good too. It does melt quickly, so keep that in mind!

  2. [email protected] says

    Ashley this looks simply amazinggg. I cant believe you only recently started eating Nutella – maybe it´s better 😉
    I love in the country too and can totally relate with the 1 hour ice cream run 🙂

  3. Stacey @ Bake Eat Repeat says

    Okay, I seriously need to try this no churn ice cream thing! This cake looks so amazing Ashley, absolutely beautiful and chocolate and raspberry ice cream is pretty much a guarantee that it tastes fantastic too!

  4. marcie says

    Keep the ice cream cakes coming — they’re amazing! I love the flavors here, and using ice cream cones in the crust was such a great idea!

  5. Mariah @ Mariah's Pleasing Plates says

    An ice cream cone crust?! That is the BEST idea everrrrrrr! This cake is so gorgeous! I love the perfect swirls and I am obsessed with all things raspberry! Pinned!

  6. Dorothy Dunton says

    Hi Ashley! I don’t think there is a better combo than chocolate and raspberries! My son recently discovered Nutella and he’s stopping by Saturday – maybe I’ll surprise him!

  7. Michelle @ Modern Acupuncture Volunteering says

    Holy fabulous! Mmmm more Nutella ice cream? Uh, yesssss pleaseeeeee. Also, I have never heard of cake batter dip for ice cream cones! Eeek, I must find that in my area. Your dedication to ice cream (driving an hour to get to an ice cream shop!) is super impressive. I salute you.

    • Ashley says

      Hahaha, leave it to me! Lol. Thanks Michelle! This might be my last Nutella ice cream for a while… 🙂

  8. Thao @ In Good Flavor says

    Wow! This ice cream cake is amazing!! What a great idea to use ice cream cone as a crust!

  9. Alice @ Hip Foodie Mom says

    Ashley, this is the second gorgeous ice cream cake I’ve seen this morning!!!! and now I want ice cream cake!!!! 😛 i love that you are here today with a Nutella and raspberry swirl cake. . so pretty!!!! Ah, I want a big slice!!!

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