Ice Cream Cohen Cakes
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 24 mins
Total time: 1 hour 4 mins
  • Cake:
  • 12 regular size ice cream cake cones
  • 1 ounce unsweetened chocolate
  • 1 cup cake flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa
  • 6 tablespoons sour cream
  • 2 tablespoons vegetable oil
  • ¼ cup boiling water
  • 4 tablespoons unsalted butter, softened
  • ¾ cup plus 2 tablespoons light brown sugar
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • Frosting:
  • 6 tablespoons unsalted butter, softened
  • 2½ tablespoons vegetable shortening
  • 12 ounces confectioners sugar
  • 2 tablespoons plus 1 teaspoon milk
  • ¼ teaspoon vanilla extract
  • Rainbow, chocolate or any other sprinkles for decorating
  1. For the cake:
  2. Preheat the oven to 375°. Line each of the 12 cups of a muffin tin with aluminum foil by taking three 12 x 12-inch pieces of aluminum foil and cutting them quarters. The cones will sit in these for balance during baking and cooling.
  3. Melt the unsweetened chocolate in the microwave until completely melted. Set aside.
  4. Stir together cocoa, sour cream, vegetable oil and boiling water. Set aside.
  5. Whisk flour, baking soda and salt together. Set aside.
  6. In a mixing bowl, beat the butter and brown sugar until combined, about 3 minutes, scraping the bowl down as needed. This will not be light and fluffy. Add the egg and beat until smooth. Add ½ the dry ingredients followed by cocoa mixture and then the remaining dry ingredients. Scrape down bowl in between additions. Add melted chocolate and vanilla and mix until well blended.
  7. Using an ice cream scoop, transfer cake batter into ice cream cones. Fill only to the ridgeline, just before the top of the cone angles out, otherwise the batter will overflow.
  8. Bake at 375° for 24 minutes. Cool completely in the pan, on a cooling rack, before frosting.
  9. For the frosting:
  10. Combing all ingredients into large mixing bowl and beat until smooth.
  11. Transfer frosting to a quart size plastic freezer bag. Release air and close the bag. Cut small piece off from a bottom corner (not the side that closes.) Squeeze the frosting out of the bag onto the top of the cake. Sprinkle the tops with decorative sprinkles.
  12. Refrigerate for storage, but let Ice Cream Cohen Cakes come to room temperature before serving.
  13. Betsy's tidbits:
  14. The cake will probably overflow. You may either eat the pieces that bake over or leave them on the cones to give the appearance of ice cream dripping down.
  15. Do not overfill bag with frosting. If need be, add more frosting to bag.
  16. You must use a freezer bag. The regular ones are not strong enough to squeeze out the frosting.
Recipe by Desserts Required at