Loaf Pan Ice Cream Cake
This Loaf Pan Ice Cream Cake is the ultimate no-bake summer dessert. Made with layers of creamy dairy-free ice cream and a crunchy sugar cone crust, it's incredibly easy to assemble but looks impressive when sliced. This recipe is guaranteed to be a crowd favorite.
The buttery sugar cone crust is made with Let's Do Organic Organic Sugar Cones, creating the perfect crunchy contrast to the creamy layers of ice cream. This version uses chocolate, vanilla, blueberry, and salted caramel dairy-free ice cream, but you can customize it with any combination of your favorite flavors.
This is one of those desserts that looks super impressive but is actually so easy to make. There's no baking, you can use any ice cream flavors you love, and it's perfect for making ahead for birthdays, BBQs, or summer get-togethers. Plus, those colorful layers look so pretty when you slice into it!
Ingredients
Sugar Cone Crust
- 12 Let's Do Organic® Organic Sugar Cones
- 4 tablespoons melted coconut oil
- ⅛ teaspoon salt
Filling
- 4 pints dairy-free ice cream (I used chocolate, vanilla, blueberry, and salted caramel)
Optional Toppings
- Whipped cream
- Sprinkles
- Chopped nuts
- Chocolate sauce (2 tablespoons maple syrup whisked with 1 tablespoon cocoa powder)
How to Make Loaf Pan Ice Cream Cake
Make the Sugar Cone Crust
Add the sugar cones to a food processor and pulse until coarse crumbs form.
Add the melted coconut oil and salt, then process again until the mixture resembles wet sand.
Line a loaf pan with a parchment paper sling for easy removal.
Press half of the sugar cone mixture firmly into the bottom of the loaf pan. Freeze for 30 minutes.
Layer the Ice Cream
Scoop your first layer of softened ice cream over the crust, gently pressing it into an even layer.
Sprinkle the remaining sugar cone mixture evenly over the ice cream and gently press it down.
Add the remaining ice cream scoops on top, pressing gently to create an even surface.
Place a sheet of wax paper over the top and gently press everything together.
Freeze for at least 4 hours, or overnight for the cleanest slices.
Serve
Lift the cake out using the parchment paper, slice, and top with whipped cream, sprinkles, chopped nuts, chocolate sauce, or your favorite toppings.
Tips
- Let the ice cream soften slightly before layering so it's easier to spread.
- Freeze overnight for perfectly clean slices.
- Mix and match your favorite ice cream flavors for endless combinations.
- Run a knife under warm water before slicing for smoother cuts.
- Store tightly wrapped in the freezer for up to 2 weeks.
Frequently Asked Questions
Can I use regular ice cream?
Absolutely! Regular or dairy-free ice cream both work perfectly.
What other flavors work well?
Try cookies and cream, strawberry, mint chocolate chip, coffee, pistachio, cookie dough, or your favorite seasonal flavors.
Can I make it ahead?
Yes! This dessert is perfect for making one or two days ahead since it needs several hours to freeze before serving.
Final Thoughts
This Loaf Pan Ice Cream Cake is one of the easiest frozen desserts you'll ever make. With its crunchy sugar cone crust, creamy layers of ice cream, and endless flavor combinations, it's a fun, customizable dessert that's perfect for summer celebrations and special occasions.
by @feastingonfruit
