No ratings yet

This Cornetto Ice Cream Cake is a no-bake frozen dessert inspired by the classic Italian ice cream cone. With creamy ice cream, crisp chocolate and crunchy hazelnuts, it is an easy make-ahead treat for summer.

There’s nothing better than a homemade ice cream cake in summer, and this Cornetto ice cream cake is my Italian-inspired twist on the classic packaged ice cream cone my kids grew up grabbing from the freezer. You get that same combination of creamy filling, crisp chocolate and crunchy hazelnuts, just in cake form.

In Italy we often call this no-bake frozen dessert torta cornetto Algida. You make it ahead, keep it in the freezer and slice it whenever the craving hits. If you love a rich frozen treat, my chocolate ice cream cake is worth a look, too.

Ingredient Notes

Crumb base: Graham cracker crumbs work well, but digestive biscuits or any plain cookie crumbs are great too. Press the mixture firmly into the pan so the base holds together once frozen.
Dark chocolate: Use good-quality dark chocolate for both the thin layer over the base and the topping. The chocolate layer helps give the cake that Cornetto-style bite and keeps the creamy filling from soaking into the crumbs.
Cream: Whole cream, whipping cream or heavy cream will work as long as it has at least 30% fat. This helps the filling whip properly and freeze with a creamy texture.
Sweetened condensed milk: This sweetens the filling and helps keep it smooth without using an ice cream maker, similar to my no-churn vanilla ice cream.
Vanilla: Just a teaspoon is all you need, but it gives the filling that classic ice cream flavor alongside the sweetness from the condensed milk.
Hazelnuts: Chopped hazelnuts are the most classic choice for that Cornetto-inspired topping. Pecans can also be used if that is what you have on hand.

How to Make Cornetto Ice Cream Cake

Start with the crumb base, making sure to press it firmly into the bottom of the pan and slightly up the sides. I like to chill it before adding the chocolate so the base sets and does not move around when you spread on the melted chocolate.

Once the chocolate layer is added, return the base to the refrigerator while you make the filling. This thin chocolate layer is what gives the cake that cornetto-style bite, so take a minute to spread it evenly over the crumbs.

Melted chocolate on the base in the pan.

For the filling, whip the cream until stiff peaks form, then gently fold in the sweetened condensed milk and vanilla. Folding keeps the mixture light and creamy, which is exactly what you want in a no-churn ice cream cake.

Spread the filling over the chilled base, smooth the top and freeze until firm.

Before serving, melt the chocolate and butter together, let it cool slightly, then pour it over the cake and finish with chopped hazelnuts or pecans.

Pouring the melted chocolate over the frozen ice cream and the chopped chocolate on top.

Serve right away, or pop it back in the freezer for a few minutes if it softens too much.

The ice cream cake on a white plate and a slice on a small white plate.

recipe tips

Use a springform pan: It makes the frozen cake much easier to release. If you use a regular pan, line it well with plastic wrap so you can lift the cake out cleanly.
Freeze until firm before topping: The ice cream layer needs 6 to 8 hours, or overnight. If it’s still soft, the warm chocolate will sink in instead of setting into a crisp shell.
Keep the chocolate layer thin: Too thick and it’s hard to cut once frozen. A thin layer gives you that Cornetto-style crack and slices that serve nicely.
Cool the chocolate first: Let the melted chocolate and butter cool before pouring. It should still be pourable, just not hot enough to melt the filling.
Let it sit, then warm the knife: Give the cake 10 to 15 minutes at room temperature so it slices cleanly. For neat cuts, run a sharp knife under hot water, wipe it dry, then slice, rewarming between cuts.

A slice of ice cream cake on a white plate.

This Cornetto Ice Cream Cake is the ultimate frozen dessert for chocolate and ice cream lovers, combining creamy layers with the irresistible crunch of everyone’s favourite cone. It’s an easy make-ahead treat that’s perfect for birthdays, summer gatherings, or any special occasion when you want a dessert that’s sure to impress. Enjoy!