Ice Cream Cone Cake

1. Using an ice cream scoop place scoops of strawberry ice cream into 4 ice cream cones and place on a tray and then freeze.

2. Place vanilla icecream into 4 cones and then place in the freezer.

3. Repeat with the chocolate and mint chocolate chip ice cream.

4. Combine icing sugar and 1 to 2 teaspoons warm water in a small bowl and stir until a thick firm icing forms and spoon a little icing onto the base of each ice cream cone to hold cones in place on serving platter or tray.

5. Arrange the cones alternating the colours on a large platter (about 30cm square).

6. Return to freezer until the ice cream cone cake is ready to serve.

7. Tie a wide satin ribbon around the icecream cones to decorate cake securing with a bow and serve.

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Nutrient	Quantity
Total fats	4.02 g
Protein	2.6592 g
Carbohydrates	16.0968 g
Energy	111.13 kCal
Water	33.5148 g
Calcium, Ca	90.7184 mg
Fiber, total dietary	0.3402 g
Sodium, Na	37.9883 mg
Total lipid (fat)	4.02 g
Sugars, total	14.3902 g
Ash	0.4082 g
Iron, Fe	0.2948 mg
Carbohydrate, by difference	16.0968 g
Cholesterol	8.5048 mg
Vitamin A, IU	229.0639 IU
Vitamin C, total ascorbic acid	0.7938 mg
Fatty acids, total saturated	2.5401 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Icing sugar	2 tablespoons	0	0	0
neapolitan ice cream	4	0	0	0
mint chocolate chip ice cream	2	111.13	16.0968	4.02
ice cream type	16 cup	0	0	0