Ice cream cake is a great summertime dessert. They’re no-fuss treats that can be prepared well in advance (as long as you have some extra room in your freezer!) and are very impressive when you bring them out to serve, as most people think of ice cream cakes as something you can only get at a store. If you don’t want to make a whole cake, you can also make ice cream cupcakes, by filling a regular cupcake with a scoop of ice cream and chilling it before serving. Nordicware has a summertime pan that puts a new twist on an ice cream cupcake. The Ice Cream Cone Cupcake Pan bakes a half-dozen small cakes in the shape of ice cream cones, complete with a waffle-print texture on the sides. I’ve seen people bake cakes directly in cake ice cream cones before, but these are bigger and a bit more impressive to look at.
The “cones” should slide easily out of the nonstick, cast aluminum pan (although lightly greasing and flouring the cones will not only ensure they come out, but add some extra definition to the design on the cakes) and they have a base that is wide enough to support the weight of the cake, so they can stand up just like real ice cream cones. You can top these with frosting, but a scoop of real ice cream and a few sprinkles is all you really need to serve these, and you can be as creative as you like with the flavor of cake you use, too. Mint chocolate chip on top of a mint chocolate chip cake cone, anyone?