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?
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!
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!
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.
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!
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
written by Ashley Fehr
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 + ¼ cup Nutella divided
- 3 tbsp + ⅛ 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
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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!
Michelle { A Latte Food } says
Preach about the summer ice cream runs! Nothing says summer like the beach and some ice cream. Or a milkshake. Or this amazing ice cream cake. Ashley, you seriously outdid yourself with this one!
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!
Jessica @ Sweetest Menu says
I honestly think this is the best cake I have seen this year! And an ice cream cone crust? You are a genius! Seriously, you are so talented Ashley!!!
Sarah @Whole and Heavenly Oven says
Gahhh, that swirl is KILLING me, girl! You really outdid yourself on this gorgeous cake. The flavor combos are totally knocking my socks off!
Melanie @ Carmel Moments says
You are on a Nutella kick girl! And I love it! Looks perfect for summer.
Julianne @ Beyond Frosting says
Another awesome no-bake dessert! Thanks for the link love as well!
Ashley says
Anytime!
Ana \ Espresso My Kitchen says
Loving the ice cream cone crust idea and the sound and look of this ice cream cake! Nutella + raspberries =Perfect pair of yum!
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!
Christin@SpicySouthernKitchen says
An ice cream cone crust sounds so awesome! What a fun summer treat!
Ashley says
Thanks Christin!
Sam @ SugarSpunRun says
I love the idea of an ice cream cone crust! Actually, I love the idea of all of this, it sounds amazing (I mean raspberry and nutella together? Amazing!).
Ashley says
Haha, thanks Sam! I had to do it!
Natalie @ Tastes Lovely says
Ice cream cone crust!?! Oh my word Ashley, this just because the best ice cream cake ever!
Ashley says
Haha, thanks Natalie!
Medha @ Whisk & Shout says
I loooove nutella and jam together and that ice cream cone crust sounds awesome!
Ashley says
Thanks Medha!
Allie | Baking a Moment says
The crust is totally genius! And I love the combination of Nutella and raspberry. So, so pretty! I’ve yet to try a no-churn ice cream but you’ve got me thinking I might have to!
Ashley says
Thanks Allie! I started out the old fashioned way, but I’m a total convert!
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!
Ashley says
That’s a great idea! Thanks Dorothy!
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… 🙂
Thao @ In Good Flavor says
Wow! This ice cream cake is amazing!! What a great idea to use ice cream cone as a crust!
Ashley says
Thanks Thao!
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!!!
Ashley says
Haha, ice cream cake seems like a perfectly acceptable breakfast!
Kelly - Life Made Sweeter says
This cake is gorgeous, Ashley! I have such a weakness for ice cream cakes and the Nutella and raspberry combo sound amazing! The swirls are so so pretty too!
Ashley says
Thanks Kelly!
Gayle @ Pumpkin 'N Spice says
I am a total Nutella addict, so this cake is just calling my name! It’s absolutely gorgeous! And I love how easy this is to whip up, too! Pinned!
Ashley says
Thanks Gayle! I foresee many, many ice cream recipes coming this summer! Lol