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How to Make



  1. Crush 12 sugar cones in a food processor until fine.
  2. In a medium bowl, stir together the 12 crushed sugar cones, granulated sugar and melted butter until evenly mixed.
  3. Grease 9 or 10” springform pan with cooking spray.
  4. Press the sugar cone mixture evenly on the bottom of a 9- or 10-inch springform pan.
  5. Freeze for at least 20 minutes.
  6. Allow one 1.5 quart of Smith’s Scoopfulls Lemon Raspberry Cake Ice Cream to soften for 10 minutes.
  7. Scoop ice cream into ice cream cone crust. Using a knife or offset spatula, smooth the ice cream so it covers the entire ice cream cone crust in one solid layer.
  8. Place in the freezer for 1 to 2 hours or until the cake and ice cream is completely frozen (it should be hard to the touch).
  9. Line baking sheet with parchment paper. Take remaining 1.5 quart of Smith’s Scoopfulls Lemon Raspberry Cake Ice Cream and scoop large scoops onto baking sheet. Place in freezer until ready to decorate cake.
  10. Put a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  11. Add powdered sugar to chilled mixing bowl, add Smith’s Heavy Whipping Cream. Whisk until combined on medium speed, about 1 minute. Whip on high speed just until the cream reaches stiff peaks. Spread over solid ice cream cake. Garnish with fresh raspberries.
  12. Return to freezer for 2 hours or until solid.
  13. Remove cake from freezer and allow to sit at room temperature for 5 minutes before removing the springform. Place on serving tray.
  14. Remove ice cream scoops from freezer and place on top of the ice cream cake to decorate. You can create layers 2-3 high and place remaining ice cream cones on several.
  15. Serve immediately or cover and freeze. This recipe is delicious with any flavor of Smith’s Scoopfulls ice cream!


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